Say hello to this creamy gluten free mac and cheese. We use gluten free noodles and a delicious gluten free roux to for the perfect mac and cheese dinner!
Gluten Free Mac and Cheese
If you’ve been looking for a gluten free mac and cheese recipe that is just as good as the classic mac and cheese, you’ve found it. This gluten free mac and cheese is just as creamy and delicious as any mac and cheese.
We use gluten free ingredients to create a super cheesy and flavorful recipe that will have you making this recipe over and over again.
why we love this recipe
- You can use any gluten free noodle you want!
- It has the tastiest gluten free cheese sauce.
- It’s a quick 30 minute meal.
- You an have this gluten free mac and cheese with a veggie side for a balanced meal.
Ingredients You Need + More
Gluten Free Noodles
When it comes to gluten free noodles it is a personal preference. People that know gluten free know what noodles they like and what noodles they don’t like. So, you do you.
If we had to choose one brand of gluten free noodle that tastes good and keeps it’s pasta texture we would choose jovial noodles hands down. We used their fusilli noodles, but feel free to use any type of noodle you’d like.
If you are not used to cooking gluten free noodles, be sure to read the box and make sure you have the cook time and tips + tricks down. Sometimes gluten free noodles can end up mushy in minutes. Just be sure you keep an eye on them.
Gluten Free Flour or Oat Flour
We make a gluten free roux for the cheese sauce in this recipe. Classily a roux is made with all purpose flour and butter. For this recipe we have tested the two flours below. Both flours work to make a roux, but we do prefer the oat flour!
- 1:1 gluten free flour
- oat flour– if you are going to use oat flour and have a serious gluten allergy, be sure you buy a brand that is certified gluten free.
You can also make your own oat flour by blending oats in a food processor. Again, be sure your oats are certified gluten free.
We use salted butter for this recipe!
The milk in this recipe is used in a roux. We recommend using 2% milk, but feel free to use whole or skim milk.
We kept things simple and used a yellow cheddar cheese for this recipe. We bought a block of cheddar cheese and shredded the cheddar. Why? Because some cheddar cheese in stores use ingredients that contain gluten to be sure the shreds don’t stick together.
Again, if you have a serious gluten allergy, be sure any cheese you buy is certified gluten free.
All this cheese sauce needs is a little salt, pepper, and garlic powder.
How to Make Gluten Free Mac and Cheese
- Prepare the noodles. Bring a large pot of salted water to a boil and add noodles. Cook the noodles until they are al dente.
- Make a roux. To make a roux you add butter to a large pot over medium/high heat. When the butter has melted add the oat flour and whisk the two ingredients together until a paste forms. Slowly add the milk to the mixture and whisk constantly so the milk doesn’t burn and so the ingredients combine and thicken. Add the salt, pepper, garlic, and mix.
- Add the cheese. When the milk mixture is thick, remove the pot from the heat and add the cheese. Stir the cheese into the milk until the cheese is melted.
- Combine the noodles + cheese sauce. Finally, stir the noodles into the cheese sauce until all the noodles are covered in cheese sauce.
- Serve. Serve with fresh cracked pepper and enjoy.
You can serve this gluten free mac and cheese all by itself as a main dish or as a side! Here are a few dishes we suggest serving with your mac and cheese.
Beet and Goat Cheese Salad- Make a big beet goat cheese salad for an easy and veggie-packed meal! This salad is made with pears, goat cheese, walnuts, spinach, and a delicious salad dressing.
Healthy Broccoli Salad- This recipe for a broccoli salad gets its sweetness from dried fruit and a sugar/vinegar dressing. Plus, it’s a good way to trick children into eating their veggies.
Juicy Chicken Breast- Pan Seared Chicken Breast is an easy weeknight meal that takes less than 30 minutes to whip up and only a few ingredients.
We suggest storing this gluten free mac and cheese in an air tight container after letting it cool completely. It will last between 3-5 days in the fridge.
To reheat the mac and cheese you hav ea few options.
Microwave- Add the mac and cheese to a microwave save bowl and add 1-2 teaspoons of milk and stir. Heat for 1-2 minutes in the microwave. Stir.
Stove Top- Add the mac and cheese to a sauce pan and add 1-2 teaspoons of milk to the pan and heat over medium/low heat until saucey and warm. The more milk you add the soupier it will be.
Oven– Preheat the oven to 350ºF and add the gluten free mac and cheese to a greased casserole dish. Add 1-2 teaspoons of milk and stir. Top with more cheese and 1/4 cup of gluten free Italian bread crumbs.
Place in the oven and bake for 20-25 minutes or until warm.
Gluten Free Mac and Cheese
- 2 tablespoons butter
- 1/4 cup oat flour
- 2 cups 2% milk
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground pepper
- 2 1/2 cups shredded cheddar cheese
- 12 oz. gluten free noodles
- Bring a large pot of water to a boil and add the uncooked g/f noodles and salt to the water and stir.
- Let pasta cook until al dente. Strain noodles and set aside.*
- Next, prepare a roux by heating a large pot or dutch oven over medium/high heat. Add butter.
- When the butter is melted add flour and whisk until the butter and flour form a paste.
- Slowly add milk to the pot, whisking constantly. Continue to whisk the roux over medium/high heat for about 4-6 minutes or until the roux thickens.
- When the roux is thick, remove from heat and add the cheddar cheese. Whisk until the cheese has melted.
- Add granulated garlic, salt, and pepper to the cheese sauce. Mix well.
- Finally, add the cooked noodles to the cheese sauce and mix until the noodles are covered in cheese sauce.
- Enjoy immediately.