Mac and cheese is one of those comfort foods that pretty much everyone loves. Creamy, cheesy, and warm – it just hits different.

This gluten free mac and cheese is made with simple ingredients and tastes just as good as the regular version. Honestly, if no one told you it was gluten free, you probably wouldn’t even notice.

The sauce comes together with butter, rice flour, milk, and a nice blend of cheddar and mozzarella. A little mustard powder and garlic powder give it that extra something without making things complicated.

Whether you’re gluten free by choice or because you need to be, this recipe is a solid one to have in your rotation. It’s easy to make and everyone at the table will enjoy it.

Why You’ll Love This Recipe

It’s Completely Gluten Free – This mac and cheese uses gluten free elbow pasta and rice flour instead of regular wheat flour, so you can enjoy the ultimate comfort food without worrying about gluten.

Tastes Just Like the Classic – Between the creamy cheddar sauce and perfectly cooked elbow pasta, this version tastes so close to traditional mac and cheese that nobody will even know it’s gluten free.

Uses a Real Cheese Sauce – No processed cheese packets here. You’re making a legit homemade cheese sauce with real cheddar and mozzarella, which gives it that rich, melty, creamy texture you crave.

The Two-Cheese Combo Is Perfect – The sharp cheddar brings all the classic mac and cheese flavor while the mozzarella adds that extra stretchy, gooey creaminess that takes it to the next level.

Ingredients

12 oz Gluten Free Elbow Pasta
3 tbsp Butter
3 tbsp Rice Flour
2 1/2 cups Milk
3 cups Shredded Cheddar Cheese
1/2 cup Shredded Mozzarella Cheese
1 tsp Mustard Powder
1/2 tsp Salt
1/4 tsp Black Pepper
1/4 tsp Garlic Powder

How to Make

Step 1

Cook gluten free pasta according to package directions until al dente. Drain and set aside.

Step 2

In the same pot, melt butter over medium heat. Whisk in rice flour and cook for 1 minute, stirring constantly.

Step 3

Gradually add milk while whisking continuously to prevent lumps. Cook for 3-4 minutes, stirring frequently, until sauce thickens.

Step 4

Remove from heat and stir in cheddar cheese, mozzarella cheese, mustard powder, salt, pepper, and garlic powder until cheese is completely melted and sauce is smooth.

Step 5

Add cooked pasta back to the pot and stir until all pasta is evenly coated with cheese sauce. Serve immediately while hot and creamy.

Helpful Tips

Don’t Overcook the Pasta

Gluten free pasta goes from perfectly cooked to mushy really fast, so you want to pull it off the heat about 1 minute before the package says it’s done. It will continue to soften a little while it sits in the colander and again when you mix it into the hot cheese sauce.

Check a piece by biting into it. You want it to be firm but not crunchy in the center. If it already feels soft and floppy in the pot, it’s gone too far and will turn to mush once it hits the sauce.

Also, give the pasta a quick rinse with cold water right after draining. This stops the cooking immediately and helps wash off some of the extra starch that gluten free pasta releases, which can make everything gummy if you leave it.

Shred Your Own Cheese

Pre-shredded cheese from the bag has a coating on it, usually something like potato starch or cellulose, that keeps the shreds from clumping together in the package. That coating also stops the cheese from melting smoothly, and you can end up with a grainy sauce instead of a creamy one.

Buy a block of cheddar and a block of mozzarella and shred them yourself with a box grater. It takes maybe 5 extra minutes but the difference in how the sauce turns out is huge.

If you only have pre-shredded cheese on hand, it will still work, but toss it with about a teaspoon of rice flour before adding it to the sauce. That helps it melt a bit more evenly.

Cook the Rice Flour Long Enough

When you whisk the rice flour into the melted butter, make sure you actually cook it for the full minute before adding any milk. This step gets rid of the raw, slightly gritty taste that rice flour can have if it’s not cooked out. Keep the whisk moving the whole time so nothing burns on the bottom.

You’ll know it’s ready when the mixture starts to smell a little nutty and looks like it’s bubbling slightly. If you rush this part and dump the milk in too early, the finished sauce can have a starchy, pasty flavor that’s hard to fix later.

Frequently Asked Questions

Can I use a different type of milk in this recipe?

Yes, you can use whatever milk you have on hand. Whole milk gives the creamiest result, but 2% works well too. If you want a dairy-free option, oat milk or canned coconut milk are solid choices because they’re thick enough to keep the sauce rich.

Just try to avoid very thin or watery milks like skim or plain almond milk. They can make the cheese sauce too runny and less flavorful overall.