Lake Isle Press

Creamy Gluten-Free Macaroni and Cheese

The most outrageously deliciously gluten-free mac and cheese EVER!

Creamy Gluten-Free Macaroni and Cheese


  • 1 tablespoon salt
  • 1 pound gluten-free elbow macaroni
  • 6 tablespoons unsalted butter
  • 1 clove garlic, minced or put through a press
  • 1 teaspoon prepared mustard (any kind will do)
  • 1/4 teaspoon ground chipotle chile or cayenne (optional)
  • 6 tablespoons sweet rice flour
  • 2 1/2 cups homemade chicken stock or reduced-sodium store-bought broth, warmed
  • 2 cups whole milk, warmed
  • 1 pound Colby cheese, grated (about 4 cups)
  • 8 ounces extra-sharp cheddar cheese, grated (about 2 cups)
  • 1/3 cup gluten-free breadcrumbs (store-bought or homemade)
  • gluten-free nonstick cooking spray


Adjust oven rack to the middle position and preheat the oven to 375 degrees.  Spray a 13x9 inch baking pan with nonstick cooking spray.  Fill a large ( 5 1/2 quart) pot three-quarters full with water.  Cover and bring to a boil over high heat.  Set a colander in the sink for draining the pasta.

When the water reaches a boil, add the salt and macaroni.  (Set a timer for 10 minutes.)  Stir with a wooden spoon for about 30 seconds, then stir occasionally while the macaroni cooks.

While the macaroni cooks, start the sauce: In a medium (4-quart) pot, melt the butter over medium heat.  Add the garlic, mustard, and chipotle, if using.  Cook, stirring occasionally, until garlic is soft, about 1 minutes.

Switch to a wire whisk.  Add the sweet rice flour.  Cook, whisking constantly, until thick and beige, about 3 minutes. 

In a slow and steady stream, add 1 cup of the chicken stock.  Whisk until mixture thickens.  Repeat, stopping after each addition of chicken stock, until all of the stock is incorporated.  Add the milk, one cup at a time, until mixture is thick and bubbling.  Turn off the heat.

After about 10 minutes of boiling, check the macaroni for doneness.  When the macaroni is almost tender, drain it in the colander and return it to its cooking pot.

Return to making the pasta sauce: Add the cheeses, one handful at a time.  Stir until the cheese is almost melted and smooth, it will finish melting in the oven.

Pour the sauce over pasta (It will seem like a lot of sauce.  Don’t worry.)  Stir to combine.  Pour the mixture into the prepared pan and sprinkle the bread crumbs evenly over the top.

Bake until the edges start to turn golden brown and the sauce is bubbling, 25 to 30 minutes.

Remove from the oven and allow to cool for 10 minutes.  Enjoy.

Serves 6-8

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