Gluten Free Baked Mac and Cheese (Creamy Yet Light)

What You'll Love

• Not as heavy as some recipes. Many mac and cheese recipes call for cream or half-and-half in the cheese sauce, and while, yes, I'll not deny that's very yummy, it is a bit too rich for me. I created a sauce here that mixes whole and 2% milk and cuts down on the butter - and it's still gorgeously rich.
• Deliciously gluten-free. It's so easy to make this classic recipe gluten-free with sweet rice flour and brown rice pasta!
• Makes a great comfort-food meal. Cheesy pasta baked in the oven until melty - you cannot find a better comfort-food main than this!
• Easy to adapt. See my suggestions lower down for making this dairy-free, adding veggies, and more.

Ingredients Needed

Here's a look at what you'll need to make this recipe, plus some of my notes. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Gluten free pasta - I love Jovial brand brown rice pasta - it works so well in any pasta dish, especially baked pasta. Use any shape you like; I used penne in the photos, and fusilli or elbows are also nice.
• Butter - Use unsalted butter or non-dairy butter.
• Sweet white rice flour - This glutinous, starchy gluten-free flour is a wonderful base for sauces and gravies. I don't recommend a substitute, though in a pinch you could try a 1:1 gluten-free flour blend.
• Milk - I used a blend of whole milk and 2% milk. For more richness, you can use half-and-half, cream, or all whole milk.
• Cheddar cheese - I love really sharp cheddar cheese here, but you can use any variety you prefer. I shred my own cheese rather than buying pre-shredded cheese, which can include anti-caking agents.
• Mozzarella cheese - This gives the mac its super gooey vibe. Swap another cheese or use all cheddar if needed.
• Parmesan - I don't do breadcrumbs on my baked mac and cheese, but I do like to sprinkle a bit of shredded parm over the top before baking for a finishing touch. This is optional.
• Salt and pepper
• Dijon mustard - This is an optional add that brings a bit of depth of flavor to the mac and cheese.

Variation Ideas/Etc

• Make it dairy-free - Use non-dairy butter or margarine for the butter and non-dairy milk and cheese.
• Add veggies - A nice add-in here is baby spinach - just fold it into the pasta when combined with the cheese sauce. Frozen broccoli is another option - just add 1-2 cups into the mix before baking. Or you could saute veggies like chopped red onion, bell pepper, mushrooms, asparagus, etc., and stir them into the pasta and cheese sauce.
• With protein - Use your favorite vegetarian meat (like vegetarian ground beef or sausage) to add protein! Brown the "meat" first, then stir it into the mac.

Tips & Recipe Notes

• Don't overcook the pasta. Follow the instructions on your box of pasta, then cook for about 1-2 minutes less time so that the pasta is al dente (slightly firm). It will soften in the oven as it bakes and soaks up the cheese sauce.
• Let it rest. Allow the baked mac and cheese to rest for about 5-10 minutes after it comes out of the oven so that it is not overly goopy.
• Try different pasta shapes. As noted, you can use any kind of pasta shape here, though I prefer tubed or shaped "nooks and crannies" pasta like penne, ziti, or macaroni to really get in there with the cheese sauce.
• Add gluten-free breadcrumbs. A lot of people like baked mac and cheese finished with a layer of crisp breadcrumbs! If that's you, mix 4 tablespoons of melted butter with ¼ cup of gluten-free breadcrumbs, then spread this mixture over the top of the pan of pasta.
• Play around with the cheese. These are my favorite cheeses to use, but feel free to try others. Gruyere is nice, and pepper or regular jack cheese will add a mellow smoothness.

Storage & Reheating Instructions

• Fridge - Transfer any cooled leftovers to an airtight container and store in the fridge for up to 3 days. I don't recommend freezing leftovers because the pasta can get mushy after defrosting.
• To Reheat - Place the leftover mac and cheese in an oven-safe dish and bake at 350F until warmed through, or place a portion on a microwave-safe plate or in a microwave-safe bowl and heat in the microwave for about 2 minutes until hot.