Gluten-Free Baked Mac and Cheese

How to Make Gluten-Free Baked Mac and Cheese

1. 1

   Step 1: Cook the pasta

   Bring a large pot of water to a rolling boil and add the kosher salt. Stir in the gluten-free pasta and cook until just shy of al dente according to package directions (typically 1–2 minutes less than stated). Reserve about 1 cup of the starchy cooking water, then drain the pasta and set aside.

   For this step

   • 12 ozGluten-free elbow macaroni
   • 1 tspKosher salt
   
2. 2

   Step 2: Make a roux

   In a medium saucepan over medium heat, melt 4 tablespoons of the butter. Whisk in the gluten-free flour and cook for 1 to 2 minutes until the mixture smells slightly nutty and is bubbling but not browned. This builds the base to thicken the cheese sauce and removes any raw flour taste.

   For this step

   • 3 tbspGluten-free all-purpose flour
   
3. 3

   Step 3: Finish the cheese sauce

   Slowly whisk the milk into the roux in a steady stream until smooth, then simmer gently, whisking, until the sauce thickens to coat the back of a spoon (3–5 minutes). Remove from heat and stir in the shredded cheddar and Gruyère until melted, then stir in the Dijon and black pepper; add a splash of reserved pasta water if the sauce seems too thick.

   For this step

   • 2 cupsWhole milk
   • 2 cupsSharp cheddar, shredded
   • 1 cupGruyère, shredded
   • 1 tspDijon mustard
   • 1/2 tspBlack pepper
   
4. 4

   Step 4: Combine pasta and sauce

   Return the drained pasta to the pot (or a large mixing bowl) and pour the cheese sauce over it, folding gently until every piece is coated. Taste and adjust seasoning with additional salt or a touch more pepper; if needed, loosen the mac with a little more reserved pasta water so it spreads easily in the baking dish.
   
5. 5

   Step 5: Prepare the crunchy topping

   Preheat your oven to 375°F (190°C). Melt the remaining 2 tablespoons of butter and toss it with the gluten-free breadcrumbs until evenly moistened — this helps create a golden, crisp topping when baked.

   For this step

   • 1 cupGluten-free breadcrumbs
   
6. 6

   Step 6: Assemble and bake

   Transfer the sauced pasta to a 9x13-inch (or similar) baking dish and smooth the top, then sprinkle the breadcrumb mixture evenly over the surface. Bake until bubbling and the topping is golden, about 18–22 minutes; let rest 5 minutes before serving to allow the cheese to set slightly.
   

1. Bring a large pot of water to a rolling boil and add the kosher salt. Stir in the gluten-free pasta and cook until just shy of al dente according to package directions (typically 1–2 minutes less than stated). Reserve about 1 cup of the starchy cooking water, then drain the pasta and set aside.
2. In a medium saucepan over medium heat, melt 4 tablespoons of the butter. Whisk in the gluten-free flour and cook for 1 to 2 minutes until the mixture smells slightly nutty and is bubbling but not browned. This builds the base to thicken the cheese sauce and removes any raw flour taste.
3. Slowly whisk the milk into the roux in a steady stream until smooth, then simmer gently, whisking, until the sauce thickens to coat the back of a spoon (3–5 minutes). Remove from heat and stir in the shredded cheddar and Gruyère until melted, then stir in the Dijon and black pepper; add a splash of reserved pasta water if the sauce seems too thick.
4. Return the drained pasta to the pot (or a large mixing bowl) and pour the cheese sauce over it, folding gently until every piece is coated. Taste and adjust seasoning with additional salt or a touch more pepper; if needed, loosen the mac with a little more reserved pasta water so it spreads easily in the baking dish.
5. Preheat your oven to 375°F (190°C). Melt the remaining 2 tablespoons of butter and toss it with the gluten-free breadcrumbs until evenly moistened — this helps create a golden, crisp topping when baked.
6. Transfer the sauced pasta to a 9x13-inch (or similar) baking dish and smooth the top, then sprinkle the breadcrumb mixture evenly over the surface. Bake until bubbling and the topping is golden, about 18–22 minutes; let rest 5 minutes before serving to allow the cheese to set slightly.