Gluten-Free Macaroni and Cheese

Macaroni cheese

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Prep: 20 mins
Cook: 45 mins
Total: 65 mins
Servings: 6 to 8 Servings
Nutrition Facts (per serving)
484 Calories
33g Fat
26g Carbs
20g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 484
% Daily Value*
Total Fat 33g 43%
Saturated Fat 20g 98%
Cholesterol 96mg 32%
Sodium 825mg 36%
Total Carbohydrate 26g 10%
Dietary Fiber 1g 5%
Total Sugars 4g
Protein 20g
Vitamin C 0mg 0%
Calcium 508mg 39%
Iron 1mg 6%
Potassium 195mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Are you in need of comforting? This creamy and delicious gluten-free macaroni and cheese recipe should do the trick.

Homemade, fast and easy Mornay sauce—a traditional rich and creamy cheese sauce—is the key component to flavor in this wheat-free version of macaroni and cheese. Amaranth is the perfect wheat flour substitute for thickening the cheese sauce—it works every time.

If you're looking for a gluten-free/rice-free pasta, use a corn pasta like Sam Mills Pasta d'oro in this recipe.


For Macaroni:

  • 6 tablespoons unsalted butter, divided

  • 1 pound gluten-free macaroni, cooked al dente

  • Pinch kosher salt

For Sauce:

  • Unsalted butter

  • 4 tablespoons amaranth flour

  • 2 cups milk, or dairy substitute

  • 1 teaspoon kosher salt, plus more to taste

  • 1/4 teaspoon freshly ground black pepper, plus more to taste

  • 1 teaspoon onion powder

  • 1/2 teaspoon garlic powder

  • Pinch cayenne, optional

  • 2 teaspoons Frank's hot sauce, optional

  • 2 cups grated cheddar cheese, divided

  • 1 cup grated Parmesan cheese, divided

  • 1/2 cup grated Gruyère cheese, or Swiss

  • 1/2 cup freshly grated fontina cheese, or provolone or havarti

Steps to Make It

Prepare the Pan and Boil the Pasta

  1. Gather the ingredients.

  2. Preheat oven to 350 F. Put 2 tablespoons of unsalted butter in a 3-quart baking dish. Set aside.

  3. Fill a large stockpot half full with water. Cover and bring water to boil over high heat. 

  4. Add gluten-free elbow macaroni noodles and a pinch of salt and return water to a boil.

  5. Cook according to package directions, until al dente.

Make the Cheese Sauce

  1. Gather the ingredients.

  2. Melt 4 tablespoons of butter in a medium saucepan over low heat. Whisk in amaranth flour and cook for 2 minutes, whisking constantly.

  3. Slowly whisk in milk or dairy substitute. Increase heat to medium and whisk until mixture thickens.

  4. Remove from heat. Add salt, pepper, onion powder, garlic powder, cayenne (if using), hot sauce (if using), 1 cup cheddar cheese, 1/2 cup Parmesan cheese and all of the Swiss and fontina cheeses. Stir until cheeses melt and mixture is smooth and creamy.

  5. Put reserved baking dish with butter in oven and leave just until butter melts. Remove and coat bottom and sides of dish with butter.

  6. Drain, rinse, and pat dry cooked pasta. Pour half of the pasta into baking dish and cover with about 1/2 of the cheese sauce. Distribute remaining pasta on top and evenly cover with remaining cheese sauce.

  7. Lightly salt and pepper and top with remaining 1 cup cheddar cheese and 1/2 cup Parmesan cheese. Bake for 45 minutes or until top is golden and bubbling. Cool for at least 5 minutes before serving.

Note: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.