The Best Gluten Recipe

I finally nailed the Best Gluten Free Mac And Cheese, and I’m sharing the simple tips that keep gluten-free pasta from turning gummy or mushy.

I never thought gluten free mac could make me do a double take, but this one did. I call it The Best Gluten because it nails creamy sauce without turning the pasta into mush and the sharp cheddar cheese really sings.

Using gluten free elbow macaroni makes the texture so different, and I picked up a few tricks that keep every bite distinct, not gummy. Folks keep telling me it might be the Best Gluten Free Mac And Cheese theyve tried, and it keeps showing up on my list of Gluten Free Sides for holidays or lazy dinners.

Honestly, it surprised me.

Ingredients

• Gluten free elbow macaroni: mostly carbs, some fibre if blend includes brown rice or quinoa.
• Sharp cheddar: gives tang, protein and calcium, lots of melt and bold flavor.
• Gruyere or fontina: nutty, creamy, adds depth and stretchy texture when melted.
• Parmesan: salty umami punch, low moisture, great finish and it’s extra calcium.
• Milk and cream: creamy base, calcium, adds richness but ups saturated fat.
• Butter: pure fat for flavor and mouthfeel, helps sauce cling to noodles.
• Gluten free flour: thickens sauce, protein and fibre vary by blend, not all are equal.
• Panko crumbs or crushed crackers: crunchy topping, mostly carbs, watch the sodium.

Ingredient Quantities

• 12 oz gluten-free elbow macaroni (about 3 cups dried)
• 3 tbsp unsalted butter
• 3 tbsp gluten-free all purpose flour (1 to 1 gf blend works best)
• 2 cups whole milk (for creaminess)
• 1/2 cup heavy cream (optional but nice)
• 2 cups shredded sharp cheddar cheese (about 8 oz)
• 1 cup shredded Gruyere or fontina (about 4 oz)
• 1/2 cup freshly grated Parmesan, divided
• 1 tsp Dijon mustard
• 1/2 tsp kosher salt, plus extra to taste
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/8 tsp cayenne or smoked paprika (optional for a little kick)
• 3/4 cup gluten-free panko breadcrumbs or crushed gf crackers
• 2 tbsp melted butter (for tossing with the crumbs)

How to Make this

1. Preheat oven to 375 F and bring a big pot of salted water to a boil. Cook 12 oz gluten free elbow macaroni until just al dente, about 1 to 2 minutes less than package says, stir often so it wont stick. Drain, rinse briefly with hot water to wash off excess starch and toss with about 1 tbsp of the milk to keep it from clumping.

2. In a medium saucepan over medium heat melt 3 tbsp unsalted butter. Sprinkle in 3 tbsp gluten free all purpose flour and whisk constantly for 1 to 2 minutes until the raw flour smell is gone but dont let it brown.

3. Warm the 2 cups whole milk and 1/2 cup heavy cream in the microwave or a small pot until just warm. Slowly whisk warm milk into the roux, a little at a time, until smooth. Bring to a gentle simmer and let thicken for 2 to 3 minutes while stirring.

4. Stir in 1 tsp Dijon mustard, 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/4 tsp garlic powder and 1/8 tsp cayenne or smoked paprika if you want a little kick. Taste and adjust salt now, before the cheese goes in.

5. Remove the sauce from heat and add cheeses a handful at a time: 2 cups shredded sharp cheddar, 1 cup shredded Gruyere or fontina, and half of the 1/2 cup freshly grated Parmesan. Stir until creamy and smooth. If it looks grainy, let it sit off heat for a minute then stir again, this usually fixes it.

6. Fold the drained pasta into the cheese sauce until everything is well coated. Transfer to a buttered 9 by 13 or similar baking dish, spread evenly. Sprinkle the remaining Parmesan over the top.

7. Mix 3/4 cup gluten free panko breadcrumbs or crushed gf crackers with 2 tbsp melted butter and a pinch of salt. Scatter that crumb mix evenly over the pasta. Bake at 375 F for 20 to 25 minutes until bubbly and the topping is golden. If you want extra crisp, put under the broiler for 1 to 2 minutes but watch it closely so it doesnt burn.

8. Let rest 5 minutes before serving so the sauce sets a bit. Tips to avoid gummy pasta: dont overcook the pasta, rinse hot to remove surface starch, use warm sauce and add cheese off the heat, and serve soon after baking. Leftovers reheat with a splash of milk to bring back creaminess.

Equipment Needed

1. Large stock pot big enough to boil salted water and cook 12 oz pasta
2. Colander to drain and rinse the pasta
3. Medium saucepan for the roux and cheese sauce
4. Whisk for cooking the flour into the butter and smoothing the sauce
5. Measuring cups and spoons for milk butter flour and spices
6. Silicone spatula or wooden spoon to fold pasta into the sauce
7. Box grater or microplane for shredding cheddar and grating Parmesan
8. Buttered 9 by 13 baking dish for baking and serving
9. Small bowl and spoon to mix the gluten free crumbs with melted butter
10. Oven mitts and a timer so you dont burn your hands or forget the bake time

FAQ

The Best Gluten Recipe Substitutions and Variations

• Gluten-free elbow macaroni: swap for GF penne or shells, or try chickpea/legume pasta for more protein and a nuttier bite; just watch cook time, they can get softer fast.
• Unsalted butter (3 tbsp) and 2 tbsp melted butter for crumbs: use extra-virgin olive oil or neutral oil (canola, grapeseed) for the roux and to toss the crumbs, or use a vegan/butter substitute if dairy-free — flavor will be a bit different but it works.
• Gluten-free all-purpose flour (3 tbsp): replace the roux with a cornstarch slurry — about 1 1/2 tbsp cornstarch mixed with cold milk added at the end to thicken, or use 3 tbsp tapioca starch if you prefer a 1 to 1 swap.
• Cheese trio (cheddar, Gruyere/fontina, Parmesan): swap sharp cheddar for Colby or Monterey Jack for milder melt, use Emmental or Swiss instead of Gruyere, and Pecorino Romano in place of Parmesan for a saltier, tangy finish.

Pro Tips

1) Shred your own cheese and keep it cold until it goes in. Pre-shredded cheese has anti clumping stuff that makes the sauce grainy and waxy. If the cheese starts to look grainy after you add it, take the pot off the heat, give it a minute, then stir in a splash of warm milk to smooth things out.

2) Save 1/4 to 1/2 cup of the pasta cooking water before you drain. If the baked mac looks a little tight or gluey, stir in a tablespoon at a time to loosen the sauce without watering down the flavor. The starch helps the sauce cling without getting gummy.

3) Get the topping super crisp by toasting the crumbs in a skillet first. Toss the gf panko or crushed crackers with the 2 tbsp melted butter and brown them over medium heat until crunchy, then finish under the broiler for 30–90 seconds if you want it extra toasty. That way the whole top stays crisp even after cooling.

4) You can assemble ahead. Cover and refrigerate up to 24 hours, but let it sit at room temp 20 to 30 minutes before baking so the center heats more evenly. Leftovers reheat best with a splash of milk and a short low oven bake or microwave covered, then uncover and broil a few seconds to bring back crunch.