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Easy Gluten Free Macaroni and Cheese

Comforting, creamy gluten-free mac and cheese with a crunchy buttery cracker topping.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Servings: 8 servings

Ingredients

  • 1 pound gluten-free elbow macaroni or cavatappi pasta cooked per box directions, aim for al dente
  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter
  • 1/4 cup gluten-free all-purpose flour
  • 5 cups milk
  • 1/4 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon mustard powder
  • 1/4 teaspoon red pepper flakes optional
  • 1/2 cup sour cream optional
  • 2 cups sharp cheddar cheese freshly grated
  • 1 cup white Colby cheese freshly grated (or use mozzarella)
  • 1 cup Parmesan cheese freshly grated
  • 1 1/2 cups gluten-free cracker crumbs
  • 6 tablespoons unsalted butter melted
  • 1 cup white Colby cheese freshly grated (for topping; or use mozzarella)
  • 1 cup cheddar cheese freshly grated (for topping)
  • 1/2 cup Parmesan cheese freshly grated (for topping)

Instructions

  • Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with olive oil or nonstick spray and set aside.
  • Cook the pasta according to the package directions until al dente. Drain, briefly run under hot water, then toss with 1 tablespoon olive oil in a large bowl and set aside.
  • In a large saucepan over medium heat, melt 4 tablespoons butter. Whisk in 1/4 cup gluten-free all-purpose flour until combined to form a roux.
  • Gradually whisk in 5 cups milk, continuing to whisk until smooth. Add salt, garlic powder, onion powder, paprika, mustard powder, and red pepper flakes (if using).
  • Bring the sauce to a gentle boil over medium heat, then simmer for about 2 minutes while whisking, until slightly thickened.
  • Reduce the heat to low and, if using, stir in 1/2 cup sour cream until combined. Add 2 cups sharp cheddar, 1 cup white Colby, and 1 cup Parmesan, stirring until the cheeses are fully melted and the sauce is smooth.
  • Toss the cheese sauce with the cooked pasta until evenly coated. Transfer the mixture to the prepared baking dish and spread into an even layer.
  • In a medium bowl, combine 1 1/2 cups gluten-free cracker crumbs with 6 tablespoons melted butter and stir with a fork until evenly moistened.
  • Evenly sprinkle the remaining topping cheeses—1 cup white Colby, 1 cup cheddar, and 1/2 cup Parmesan—over the pasta, then sprinkle the buttery cracker crumbs on top.
  • Bake uncovered in the preheated oven for 25–30 minutes, until the top is golden brown and the casserole is bubbly.
  • Remove from the oven and let rest for 10–15 minutes before serving.

Equipment

  • 9x13 inch Baking Dish
  • Large Pot
  • Large Bowl
  • large saucepan or skillet
  • Whisk
  • Medium Bowl
  • Measuring Cups and Spoons

Notes

  • Use pre-shredded cheese if short on time, but freshly grated melts best.
  • Cook pasta to al dente so it doesn't get mushy after baking.
  • Red pepper flakes are optional for a touch of heat.
  • Letting the casserole rest helps it set for easier serving.