18 Creamy Gluten Free Mac and Cheese Recipes Delightful

Good news for all the comfort food lovers out there! If you’ve been dreaming of a creamy, dreamy mac and cheese that’s not only gluten-free but also packed with flavor, you’re in for a treat. Our roundup of 18 delightful recipes promises to satisfy your cravings with every spoonful. From classic to creative twists, these dishes are sure to become your go-to for cozy nights in. Let’s dig in!

Classic Gluten Free Mac and Cheese

Goodness, who doesn’t love a creamy, comforting bowl of mac and cheese? I remember the first time I tried making it gluten-free; I was skeptical, but the result was so delicious, it’s now a staple in my kitchen. Here’s how I make my Classic Gluten Free Mac and Cheese, a dish that’s sure to win over even the most die-hard gluten lovers.

Ingredients

• 8 ounces gluten-free elbow macaroni
• 2 cups whole milk, warmed
• 3 tablespoons unsalted butter
• 3 tablespoons gluten-free all-purpose flour
• 2 cups sharp cheddar cheese, freshly grated
• 1/2 cup Parmesan cheese, freshly grated
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• Salt, to taste

Instructions

1. Preheat your oven to 350°F and lightly grease a baking dish.
2. Bring a large pot of salted water to a boil and cook the gluten-free elbow macaroni according to package instructions until al dente, about 8 minutes. Drain and set aside.
3. In the same pot, melt the unsalted butter over medium heat. Whisk in the gluten-free all-purpose flour and cook for 1 minute, stirring constantly to form a roux.
4. Gradually add the warmed whole milk to the roux, whisking continuously to prevent lumps. Cook until the mixture thickens, about 5 minutes.
5. Remove the pot from heat and stir in the sharp cheddar cheese, Parmesan cheese, smoked paprika, and cayenne pepper until the cheese is fully melted and the sauce is smooth.
6. Add the cooked macaroni to the cheese sauce, stirring until well coated. Season with salt to taste.
7. Transfer the mixture to the prepared baking dish and bake for 20 minutes, or until the top is lightly golden and bubbly.

My favorite part about this dish is the perfect balance of creamy and crispy textures, with a hint of smokiness from the paprika. Serve it straight from the oven with a side of roasted vegetables for a comforting meal that’s both indulgent and satisfying.

Spicy Gluten Free Mac and Cheese with Jalapenos

Zesty flavors and a comforting texture make this Spicy Gluten Free Mac and Cheese with Jalapenos a dish you’ll want to make on repeat. I remember the first time I tried adding jalapenos to my mac and cheese; it was a game-changer, adding just the right amount of heat to the creamy, cheesy goodness.

Ingredients

• 8 ounces gluten-free elbow macaroni
• 2 tablespoons clarified butter
• 2 tablespoons gluten-free all-purpose flour
• 2 cups whole milk, warmed
• 2 cups sharp cheddar cheese, freshly grated
• 1/2 cup Monterey Jack cheese, freshly grated
• 2 jalapenos, finely diced (seeds removed for less heat)
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• Salt to taste

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with clarified butter.
2. Bring a large pot of salted water to a boil. Add the gluten-free elbow macaroni and cook for 7 minutes, or until al dente. Drain and set aside.
3. In the same pot, melt the clarified butter over medium heat. Whisk in the gluten-free all-purpose flour and cook for 1 minute, stirring constantly to form a roux.
4. Gradually add the warmed whole milk to the roux, whisking continuously to prevent lumps. Cook for 3-4 minutes, or until the mixture thickens.
5. Reduce the heat to low. Stir in the sharp cheddar and Monterey Jack cheeses until fully melted and the sauce is smooth.
6. Add the diced jalapenos, smoked paprika, cayenne pepper, and salt to the cheese sauce, stirring to combine.
7. Fold the cooked macaroni into the cheese sauce until evenly coated. Transfer the mixture to the prepared baking dish.
8. Bake for 20 minutes, or until the top is lightly golden and the edges are bubbly.
9. Let the mac and cheese sit for 5 minutes before serving to allow the sauce to thicken slightly.

Heavenly creamy with a kick, this mac and cheese is perfect for those who love a little spice in their life. Serve it with a side of crisp, green salad to balance the richness, or enjoy it as is for the ultimate comfort food experience.

Gluten Free Mac and Cheese with Bacon and Chives

Every now and then, I stumble upon a recipe that not only satisfies my gluten-free dietary needs but also brings back the comfort of my childhood favorites. This gluten-free mac and cheese, enriched with crispy bacon and fresh chives, is a game-changer for anyone looking to indulge without compromise.

Ingredients

• 8 ounces gluten-free elbow macaroni
• 4 slices thick-cut bacon, diced
• 2 tablespoons unsalted butter
• 2 tablespoons gluten-free all-purpose flour
• 1 1/2 cups whole milk, warmed
• 2 cups sharp cheddar cheese, freshly grated
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground mustard
• Salt to taste
• 2 tablespoons fresh chives, finely chopped

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. Bring a large pot of salted water to a boil. Add the gluten-free elbow macaroni and cook according to package instructions until al dente, about 8 minutes. Drain and set aside.
3. In a skillet over medium heat, cook the diced bacon until crispy, about 5 minutes. Transfer to a paper towel-lined plate to drain.
4. In the same skillet, melt the unsalted butter over medium heat. Whisk in the gluten-free all-purpose flour and cook for 1 minute to form a roux.
5. Gradually whisk in the warmed whole milk, ensuring no lumps remain. Continue to cook, stirring constantly, until the mixture thickens, about 3 minutes.
6. Reduce the heat to low and stir in the sharp cheddar cheese, smoked paprika, and ground mustard until the cheese is fully melted and the sauce is smooth. Season with salt to taste.
7. Combine the cooked macaroni, cheese sauce, and crispy bacon in the prepared baking dish. Stir gently to ensure everything is evenly coated.
8. Bake in the preheated oven for 20 minutes, or until the top is lightly golden and bubbly.
9. Remove from the oven and let it sit for 5 minutes before garnishing with fresh chives.

Out of the oven, this mac and cheese boasts a creamy interior with a slight crunch from the bacon, while the chives add a fresh, oniony bite. Serve it straight from the baking dish for a rustic presentation, or plate it up with a side of roasted vegetables for a balanced meal.

Healthy Gluten Free Mac and Cheese with Cauliflower

Yesterday, I found myself craving the ultimate comfort food but wanted to keep it on the healthier side. That’s when I decided to whip up this gluten-free mac and cheese with cauliflower, a dish that’s as nutritious as it is comforting.

Ingredients

• 2 cups gluten-free elbow macaroni
• 1 medium head of cauliflower, cut into small florets
• 2 cups sharp cheddar cheese, freshly grated
• 1 cup whole milk
• 2 tbsp clarified butter
• 1 tbsp Dijon mustard
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• Salt to taste

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with clarified butter.
2. Bring a large pot of salted water to a boil. Add the gluten-free elbow macaroni and cook for 8 minutes, then add the cauliflower florets and cook for an additional 2 minutes. Drain well.
3. In the same pot, melt the remaining clarified butter over medium heat. Whisk in the Dijon mustard, smoked paprika, and cayenne pepper until well combined.
4. Gradually add the whole milk, whisking constantly to avoid lumps. Bring the mixture to a gentle simmer.
5. Reduce the heat to low and stir in the freshly grated sharp cheddar cheese until the sauce is smooth and creamy.
6. Combine the drained macaroni and cauliflower with the cheese sauce, stirring gently to coat evenly. Season with salt to taste.
7. Transfer the mixture to the prepared baking dish and bake for 20 minutes, or until the top is golden and bubbly.

Just out of the oven, this mac and cheese boasts a creamy texture with a slight crunch from the cauliflower. The smoked paprika and cayenne pepper add a subtle warmth that elevates the dish. For an extra touch, serve with a sprinkle of fresh herbs or a side of crisp green salad.

Gluten Free Mac and Cheese with Truffle Oil

Delightfully creamy and irresistibly cheesy, this gluten-free mac and cheese with a drizzle of truffle oil is my go-to comfort food on chilly evenings. I remember the first time I tried adding truffle oil to my mac and cheese; it was a game-changer, elevating the dish from simple to sublime with just a few drops.

Ingredients

• 8 ounces gluten-free elbow macaroni
• 2 cups whole milk
• 2 tablespoons clarified butter
• 2 tablespoons gluten-free all-purpose flour
• 2 cups sharp cheddar cheese, freshly grated
• 1/2 cup Parmesan cheese, freshly grated
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• Salt to taste
• 1 tablespoon white truffle oil

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the gluten-free elbow macaroni and cook according to package instructions until al dente, about 8 minutes. Drain and set aside.
2. In a medium saucepan over medium heat, warm the whole milk until small bubbles form around the edges, about 3 minutes. Do not boil.
3. In a separate large saucepan, melt the clarified butter over medium heat. Whisk in the gluten-free all-purpose flour and cook for 1 minute, stirring constantly to form a roux.
4. Gradually add the warmed milk to the roux, whisking continuously to prevent lumps. Cook for 2-3 minutes until the mixture thickens.
5. Reduce the heat to low. Stir in the sharp cheddar and Parmesan cheeses until fully melted and the sauce is smooth.
6. Season the cheese sauce with smoked paprika, garlic powder, and salt to taste.
7. Add the cooked macaroni to the cheese sauce, stirring gently to coat each piece evenly.
8. Drizzle with white truffle oil and serve immediately for the best flavor and texture.

The truffle oil adds a luxurious depth to the creamy, velvety cheese sauce, while the gluten-free pasta holds its shape beautifully, offering the perfect bite. For an extra touch of elegance, serve this dish in individual ramekins with a sprinkle of fresh herbs on top.

Gluten Free Mac and Cheese with Lobster

Yesterday, I found myself craving something decadently comforting yet sophisticated enough to impress at a dinner party. That’s when I decided to whip up this Gluten Free Mac and Cheese with Lobster, a dish that perfectly balances luxury with homely comfort.

Ingredients

• 8 ounces gluten-free elbow macaroni
• 1 1/2 cups heavy cream
• 2 cups sharp cheddar cheese, grated
• 1 cup Gruyère cheese, grated
• 1/4 cup clarified butter
• 1 pound lobster meat, cooked and chopped
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• Salt, to taste

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with clarified butter.
2. Bring a large pot of salted water to a boil and cook the gluten-free elbow macaroni according to package instructions until al dente, about 8 minutes. Drain and set aside.
3. In a medium saucepan over medium heat, warm the heavy cream until it begins to simmer, about 3 minutes. Tip: Stir constantly to prevent the cream from scorching.
4. Gradually whisk in the sharp cheddar and Gruyère cheeses until the sauce is smooth and creamy, about 5 minutes. Tip: Remove from heat if the sauce starts to separate.
5. Stir in the smoked paprika, cayenne pepper, and salt to the cheese sauce, then fold in the cooked macaroni and chopped lobster meat until well combined.
6. Transfer the mixture to the prepared baking dish and bake for 20 minutes, or until the top is golden and bubbly. Tip: For a crispier top, broil for the last 2 minutes.

Out of the oven, this mac and cheese boasts a velvety texture with pockets of succulent lobster, offering a delightful contrast in every bite. Serve it straight from the baking dish for a rustic presentation, or plate individually with a sprinkle of fresh herbs for an elegant touch.

Gluten Free Mac and Cheese with Spinach and Artichokes

Last week, I found myself craving something creamy, comforting, and slightly nutritious—enter this gluten-free mac and cheese with spinach and artichokes. It’s the kind of dish that feels indulgent yet secretly packs in some greens, perfect for those days when you want comfort food without the guilt.

Ingredients

• 8 ounces gluten-free elbow macaroni
• 2 tablespoons clarified butter
• 2 tablespoons gluten-free all-purpose flour
• 1 1/2 cups whole milk, warmed
• 1/2 cup heavy cream
• 1 1/2 cups sharp cheddar cheese, freshly grated
• 1/2 cup Parmesan cheese, freshly grated
• 1 cup frozen spinach, thawed and squeezed dry
• 1/2 cup artichoke hearts, chopped
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• Salt, to taste

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with clarified butter.
2. Bring a large pot of salted water to a boil and cook the gluten-free elbow macaroni according to package instructions until al dente, about 8 minutes. Drain and set aside.
3. In a medium saucepan over medium heat, melt the remaining clarified butter. Whisk in the gluten-free all-purpose flour and cook for 1 minute, stirring constantly to form a roux.
4. Gradually add the warmed whole milk and heavy cream to the roux, whisking continuously to prevent lumps. Cook for 3-4 minutes until the mixture thickens.
5. Reduce the heat to low and stir in the sharp cheddar and Parmesan cheeses until fully melted and the sauce is smooth.
6. Fold in the cooked macaroni, thawed and squeezed dry spinach, chopped artichoke hearts, smoked paprika, and cayenne pepper. Season with salt to taste.
7. Transfer the mixture to the prepared baking dish and bake for 20 minutes, or until the top is golden and bubbly.
8. Let the mac and cheese sit for 5 minutes before serving to allow the sauce to set slightly.

Silky smooth with a hint of smokiness from the paprika, this mac and cheese is a crowd-pleaser. Serve it straight from the oven with a crisp green salad for a complete meal that’s both satisfying and subtly sophisticated.

Gluten Free Mac and Cheese with Sun-Dried Tomatoes

Nothing beats the comfort of a creamy, cheesy mac and cheese, especially when it’s gluten-free and packed with the tangy sweetness of sun-dried tomatoes. I remember the first time I tweaked my grandma’s recipe to make it gluten-free; the result was so good, it’s now a staple in my kitchen.

Ingredients

• 8 oz gluten-free elbow macaroni
• 2 tbsp clarified butter
• 2 tbsp gluten-free all-purpose flour
• 1 1/2 cups whole milk, warmed
• 1/2 cup heavy cream
• 1 1/2 cups sharp cheddar cheese, grated
• 1/2 cup Parmesan cheese, grated
• 1/3 cup sun-dried tomatoes, chopped
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• Salt to taste

Instructions

1. Preheat your oven to 375°F and grease a baking dish with clarified butter.
2. Cook the gluten-free elbow macaroni according to package instructions until al dente, then drain and set aside.
3. In a saucepan over medium heat, melt 2 tbsp of clarified butter, then whisk in the gluten-free all-purpose flour to form a roux. Cook for 2 minutes until golden.
4. Gradually add the warmed whole milk and heavy cream to the roux, whisking constantly to prevent lumps.
5. Once the mixture thickens, reduce the heat to low and stir in the sharp cheddar and Parmesan cheeses until melted and smooth.
6. Add the chopped sun-dried tomatoes, smoked paprika, cayenne pepper, and salt to the cheese sauce, stirring to combine.
7. Fold the cooked macaroni into the cheese sauce until evenly coated, then transfer to the prepared baking dish.
8. Bake for 20 minutes, or until the top is bubbly and lightly golden.

Out of the oven, this mac and cheese is irresistibly creamy with a slight crunch from the sun-dried tomatoes. Serve it straight from the dish for a rustic touch, or garnish with fresh basil for a pop of color.

Gluten Free Mac and Cheese with Caramelized Onions

Remember those chilly evenings when all you craved was a bowl of something warm, cheesy, and utterly comforting? That’s exactly what inspired me to perfect this gluten-free mac and cheese, elevated with the deep, sweet flavors of caramelized onions. It’s a dish that promises to hug you from the inside out, and trust me, it delivers.

Ingredients

• 8 ounces gluten-free elbow macaroni
• 4 tablespoons unsalted butter
• 2 large yellow onions, thinly sliced
• 1 teaspoon granulated sugar
• 1/2 teaspoon kosher salt
• 3 tablespoons gluten-free all-purpose flour
• 2 cups whole milk, warmed
• 2 cups sharp cheddar cheese, grated
• 1/2 cup Parmesan cheese, freshly grated
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon ground mustard
• 1/8 teaspoon cayenne pepper
• 1/2 cup gluten-free breadcrumbs

Instructions

1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with butter.
2. In a large skillet over medium heat, melt 2 tablespoons of butter. Add the sliced onions, sugar, and salt. Cook, stirring occasionally, for 25-30 minutes until deeply caramelized. Tip: Lower the heat if onions are browning too quickly.
3. Meanwhile, cook the gluten-free macaroni according to package instructions until al dente. Drain and set aside.
4. In the same skillet used for onions, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the gluten-free flour and cook for 1 minute to form a roux.
5. Gradually whisk in the warmed milk, ensuring no lumps remain. Bring to a simmer and cook for 3-5 minutes until the sauce thickens. Tip: Constant whisking prevents the sauce from sticking.
6. Remove from heat and stir in the cheddar, Parmesan, smoked paprika, ground mustard, and cayenne until the cheese is fully melted and the sauce is smooth.
7. Combine the cooked macaroni and caramelized onions with the cheese sauce, then transfer to the prepared baking dish.
8. Sprinkle gluten-free breadcrumbs evenly over the top. Bake for 20-25 minutes until the top is golden and the edges are bubbly. Tip: For extra crunch, broil for the last 2 minutes.

The first bite reveals a creamy, velvety cheese sauce clinging to each noodle, with the caramelized onions adding a sweet complexity that’s downright addictive. Serve it straight from the oven with a crisp green salad to cut through the richness, or enjoy it as the ultimate comfort food solo act.

Gluten Free Mac and Cheese with Roasted Garlic

Kicking off the week with a comfort food classic that’s been on repeat in my kitchen—gluten-free mac and cheese with a twist of roasted garlic. It’s the kind of dish that turns a mundane Monday into something to look forward to, and trust me, the roasted garlic is a game-changer.

Ingredients

• 8 ounces gluten-free elbow macaroni
• 4 tablespoons unsalted butter
• 3 tablespoons gluten-free all-purpose flour
• 2 cups whole milk, warmed
• 1 cup sharp cheddar cheese, grated
• 1 cup Gruyère cheese, grated
• 1 head of garlic, roasted
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• Salt to taste

Instructions

1. Preheat your oven to 400°F. Cut the top off the head of garlic, drizzle with olive oil, wrap in foil, and roast for 40 minutes until soft and golden.
2. Cook the gluten-free elbow macaroni according to package instructions until al dente, then drain and set aside.
3. In a saucepan over medium heat, melt the unsalted butter, then whisk in the gluten-free all-purpose flour to create a roux. Cook for 2 minutes until golden.
4. Gradually add the warmed whole milk to the roux, whisking constantly to prevent lumps. Continue cooking until the sauce thickens, about 5 minutes.
5. Squeeze the roasted garlic cloves into the sauce, then add the sharp cheddar and Gruyère cheeses, stirring until melted and smooth.
6. Season the cheese sauce with smoked paprika, cayenne pepper, and salt, then fold in the cooked macaroni until well coated.
7. Transfer the mixture to a baking dish and bake at 375°F for 20 minutes until bubbly and slightly crispy on top.

Buttery, creamy, and with a hint of smokiness from the paprika, this gluten-free mac and cheese is a decadent twist on the classic. Serve it straight from the oven with a sprinkle of fresh herbs for a pop of color and freshness.

Gluten Free Mac and Cheese with Pesto

Last week, I found myself craving the ultimate comfort food but needed a gluten-free twist to keep things interesting. That’s when I stumbled upon this delightful Gluten-Free Mac and Cheese with Pesto recipe, a dish that’s as nourishing as it is indulgent.

Ingredients

• 8 ounces gluten-free elbow macaroni
• 2 cups whole milk
• 2 tablespoons unsalted butter
• 2 tablespoons gluten-free all-purpose flour
• 1 1/2 cups sharp cheddar cheese, grated
• 1/2 cup Parmesan cheese, grated
• 1/4 cup basil pesto
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon smoked paprika

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the gluten-free elbow macaroni and cook according to package instructions until al dente, about 8 minutes. Drain and set aside.
2. In a medium saucepan, heat the whole milk over medium heat until warm but not boiling, about 3 minutes. Remove from heat and set aside.
3. In the same pot used for the pasta, melt the unsalted butter over medium heat. Whisk in the gluten-free all-purpose flour and cook for 1 minute to form a roux.
4. Gradually whisk the warm milk into the roux, ensuring no lumps form. Cook for 3 minutes, or until the mixture thickens slightly.
5. Reduce heat to low. Stir in the sharp cheddar and Parmesan cheeses until fully melted and the sauce is smooth.
6. Fold in the cooked macaroni, basil pesto, sea salt, black pepper, and smoked paprika until evenly combined.
7. Serve immediately, garnished with additional pesto or Parmesan cheese if desired.

Absolutely creamy with a punch of herby pesto, this mac and cheese is a game-changer. Try serving it with a crisp green salad for a balanced meal that doesn’t skimp on flavor.

Gluten Free Mac and Cheese with Mushrooms

Diving into the world of gluten-free cooking has been a journey of discovery for me, especially when it comes to recreating classic comfort foods. This Gluten Free Mac and Cheese with Mushrooms is a testament to how indulgent and satisfying gluten-free dishes can be, with the earthy mushrooms adding a depth of flavor that’s simply irresistible.

Ingredients

• 8 oz gluten-free elbow macaroni
• 2 cups sharp cheddar cheese, grated
• 1 cup Gruyère cheese, grated
• 2 cups cremini mushrooms, thinly sliced
• 2 tbsp clarified butter
• 2 tbsp gluten-free all-purpose flour
• 2 cups whole milk, warmed
• 1/2 tsp smoked paprika
• 1/4 tsp freshly grated nutmeg
• Salt to taste
• 1/4 cup gluten-free breadcrumbs

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with clarified butter.
2. Bring a large pot of salted water to a boil and cook the gluten-free elbow macaroni according to package instructions until al dente, about 8 minutes. Drain and set aside.
3. In a large skillet, melt 1 tbsp of clarified butter over medium heat. Add the sliced cremini mushrooms and sauté until golden brown, about 5 minutes. Remove from heat and set aside.
4. In the same skillet, melt the remaining 1 tbsp of clarified butter. Whisk in the gluten-free all-purpose flour to create a roux, cooking for 1 minute until golden.
5. Gradually whisk in the warmed whole milk, ensuring no lumps form. Continue to cook until the sauce thickens, about 3 minutes.
6. Remove the skillet from heat and stir in the grated sharp cheddar and Gruyère cheeses until fully melted and smooth. Season with smoked paprika, freshly grated nutmeg, and salt to taste.
7. Fold the cooked macaroni and sautéed mushrooms into the cheese sauce until evenly coated. Transfer the mixture to the prepared baking dish.
8. Sprinkle the gluten-free breadcrumbs evenly over the top of the mac and cheese.
9. Bake in the preheated oven for 20 minutes, or until the top is golden and bubbly.
10. Let the dish rest for 5 minutes before serving to allow the sauce to set slightly.

The result is a creamy, cheesy delight with a satisfying crunch from the breadcrumbs and a rich umami flavor from the mushrooms. Serve it straight from the oven for a comforting weeknight dinner or as a standout side at your next gathering.

Gluten Free Mac and Cheese with Butternut Squash

Very few dishes bring as much comfort to the table as a creamy, dreamy mac and cheese. But when you’re navigating the world of gluten-free eating, finding that perfect texture can be a challenge. That’s where this Gluten Free Mac and Cheese with Butternut Squash comes in—a dish that’s as nourishing as it is indulgent, with a velvety sauce that clings to every noodle. I stumbled upon this recipe during a cozy autumn evening when I was craving something hearty yet wholesome, and it’s been a staple in my kitchen ever since.

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed (about 2 cups)
• 8 oz gluten-free elbow macaroni
• 2 cups whole milk
• 1 cup sharp cheddar cheese, grated
• 1/2 cup Parmesan cheese, grated
• 2 tbsp unsalted butter
• 2 tbsp gluten-free all-purpose flour
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt to taste

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish.
2. Bring a large pot of salted water to a boil. Add the butternut squash cubes and cook until tender, about 10 minutes. Remove with a slotted spoon and set aside.
3. In the same boiling water, cook the gluten-free elbow macaroni according to package instructions until al dente. Drain and set aside.
4. In a medium saucepan over medium heat, melt the unsalted butter. Whisk in the gluten-free all-purpose flour and cook for 1 minute to form a roux.
5. Gradually whisk in the whole milk, ensuring no lumps form. Cook until the mixture thickens slightly, about 5 minutes.
6. Stir in the sharp cheddar cheese, Parmesan cheese, garlic powder, and smoked paprika until the cheese is fully melted and the sauce is smooth.
7. Combine the cooked macaroni, butternut squash, and cheese sauce in the prepared baking dish. Stir gently to mix.
8. Bake in the preheated oven for 20 minutes, or until the top is lightly golden and bubbly.

Creamy with a hint of sweetness from the butternut squash, this mac and cheese is a delightful twist on the classic. Serve it straight from the oven with a sprinkle of fresh herbs for a pop of color and flavor, or pair it with a crisp salad for a balanced meal.

Gluten Free Mac and Cheese with Chipotle Peppers

Every now and then, I stumble upon a recipe that not only satisfies my craving for comfort food but also keeps my gluten intolerance in check. This gluten-free mac and cheese with chipotle peppers is one of those gems, combining creamy, cheesy goodness with a smoky kick that’s hard to resist.

Ingredients

• 8 ounces gluten-free elbow macaroni
• 2 cups whole milk
• 2 tablespoons unsalted butter
• 2 tablespoons gluten-free all-purpose flour
• 1 teaspoon ground mustard
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 2 cups sharp cheddar cheese, shredded
• 1 cup Monterey Jack cheese, shredded
• 2 chipotle peppers in adobo sauce, minced
• 1/2 cup gluten-free breadcrumbs
• 1 tablespoon olive oil
• Salt to taste

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish.
2. Cook the gluten-free elbow macaroni according to package instructions until al dente, then drain and set aside.
3. In a medium saucepan, melt the unsalted butter over medium heat. Whisk in the gluten-free all-purpose flour, ground mustard, smoked paprika, and cayenne pepper to form a roux, cooking for 1-2 minutes until fragrant.
4. Gradually whisk in the whole milk, ensuring no lumps form, and bring the mixture to a simmer. Cook for 3-5 minutes until thickened.
5. Remove the saucepan from heat and stir in the sharp cheddar and Monterey Jack cheeses until fully melted and smooth. Add the minced chipotle peppers and salt to taste.
6. Combine the cooked macaroni with the cheese sauce, then transfer to the prepared baking dish.
7. In a small bowl, mix the gluten-free breadcrumbs with olive oil and sprinkle over the mac and cheese.
8. Bake for 20-25 minutes until the top is golden and crispy.

You’ll love the creamy texture with just the right amount of spice from the chipotle peppers. For an extra touch, serve with a side of roasted vegetables or a crisp salad to balance the richness.

Gluten Free Mac and Cheese with Goat Cheese

How many times have you craved the creamy, comforting embrace of mac and cheese, only to remember your gluten-free lifestyle? I’ve been there, and let me tell you, this Gluten Free Mac and Cheese with Goat Cheese is a game-changer. It’s a dish that doesn’t just accommodate dietary restrictions—it celebrates them, with a richness and depth of flavor that’ll have everyone at the table asking for seconds.

Ingredients

• 8 oz gluten-free elbow macaroni
• 2 cups whole milk
• 1/4 cup clarified butter
• 1/4 cup gluten-free all-purpose flour
• 1 tsp Dijon mustard
• 1/2 tsp smoked paprika
• 1/4 tsp freshly grated nutmeg
• 4 oz goat cheese, crumbled
• 1 cup sharp cheddar cheese, grated
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with clarified butter.
2. Bring a large pot of salted water to a boil. Add the gluten-free elbow macaroni and cook for 7 minutes, or until al dente. Drain and set aside.
3. In a medium saucepan over medium heat, warm the whole milk until small bubbles form around the edges. Remove from heat.
4. In the same pot used for the pasta, melt the clarified butter over medium heat. Whisk in the gluten-free all-purpose flour and cook for 1 minute, until golden.
5. Gradually whisk the warmed milk into the butter-flour mixture, ensuring no lumps form. Cook for 3 minutes, stirring constantly, until the sauce thickens.
6. Stir in the Dijon mustard, smoked paprika, freshly grated nutmeg, sea salt, and freshly ground black pepper.
7. Remove the saucepan from heat. Add the crumbled goat cheese and grated sharp cheddar cheese, stirring until fully melted and smooth.
8. Fold the cooked macaroni into the cheese sauce until evenly coated. Transfer to the prepared baking dish.
9. Bake for 20 minutes, or until the top is lightly golden and the edges are bubbly.
10. Let the mac and cheese rest for 5 minutes before serving. This allows the sauce to thicken slightly for the perfect consistency.

The goat cheese adds a tangy brightness that cuts through the richness of the cheddar, while the smoked paprika and nutmeg lend a subtle warmth. For an extra crunch, top with gluten-free breadcrumbs mixed with melted butter before baking. Serve this mac and cheese as a decadent main or a sophisticated side to roasted vegetables.

Gluten Free Mac and Cheese with Smoked Gouda

Many of us have been there—craving the creamy, comforting embrace of mac and cheese but needing a gluten-free option that doesn’t compromise on flavor. That’s where this smoked gouda version comes in, a dish that’s become a staple in my kitchen for its rich depth and satisfying texture.

Ingredients

• 8 ounces gluten-free elbow macaroni
• 2 cups whole milk, warmed
• 3 tablespoons unsalted butter
• 3 tablespoons gluten-free all-purpose flour
• 1 teaspoon Dijon mustard
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 2 cups smoked gouda cheese, grated
• 1/2 cup sharp cheddar cheese, grated
• Salt to taste

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. Bring a large pot of salted water to a boil and cook the gluten-free elbow macaroni according to package instructions until al dente, about 8 minutes. Drain and set aside.
3. In the same pot, melt the unsalted butter over medium heat. Whisk in the gluten-free all-purpose flour to form a roux, cooking for 1-2 minutes until golden.
4. Gradually add the warmed whole milk to the roux, whisking constantly to prevent lumps. Continue to cook until the mixture thickens, about 5 minutes.
5. Stir in the Dijon mustard, smoked paprika, and cayenne pepper. Then, gradually add the smoked gouda and sharp cheddar cheeses, stirring until fully melted and the sauce is smooth.
6. Combine the cooked macaroni with the cheese sauce, ensuring each piece is well coated. Transfer to the prepared baking dish.
7. Bake for 20-25 minutes, until the top is lightly golden and the edges are bubbly.

Creamy with a hint of smokiness, this gluten-free mac and cheese is a dreamy twist on the classic. Serve it straight from the oven with a sprinkle of fresh herbs or a side of crisp greens for a delightful contrast.

Gluten Free Mac and Cheese with Buffalo Chicken

Unbelievable as it may seem, I stumbled upon this gluten-free mac and cheese with buffalo chicken recipe during a frantic search for something both comforting and slightly adventurous for a family gathering. It’s since become a staple in my kitchen, especially when I need to impress or simply indulge.

Ingredients

• 2 cups gluten-free elbow macaroni
• 1.5 cups sharp cheddar cheese, freshly grated
• 1 cup Monterey Jack cheese, freshly grated
• 1.5 cups cooked chicken breast, shredded
• 1/4 cup buffalo sauce
• 2 tbsp clarified butter
• 2 tbsp gluten-free all-purpose flour
• 1.5 cups whole milk
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt to taste
• 1/4 cup crumbled blue cheese (optional)
• 2 tbsp fresh chives, finely chopped

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. Cook the gluten-free elbow macaroni according to package instructions until al dente, then drain and set aside.
3. In a large saucepan over medium heat, melt the clarified butter. Whisk in the gluten-free all-purpose flour to create a roux, cooking for 1-2 minutes until golden.
4. Gradually whisk in the whole milk, ensuring no lumps form, then stir in the garlic powder, onion powder, and salt. Cook until the sauce thickens, about 5 minutes.
5. Remove the saucepan from heat and stir in the sharp cheddar and Monterey Jack cheeses until fully melted and smooth.
6. In a separate bowl, toss the shredded chicken with buffalo sauce until evenly coated.
7. Combine the cooked macaroni, cheese sauce, and buffalo chicken in the prepared baking dish, mixing gently.
8. Bake for 20 minutes, or until the top is bubbly and slightly golden.
9. Let the dish rest for 5 minutes before serving, garnished with crumbled blue cheese and fresh chives if desired.

Just out of the oven, this dish boasts a creamy, velvety texture with a spicy kick from the buffalo chicken. For an extra crunch, serve it with a side of celery sticks or atop a bed of crisp lettuce for a deconstructed salad twist.

Gluten Free Mac and Cheese with Broccoli

After countless experiments in my kitchen, I’ve finally perfected a gluten-free mac and cheese that doesn’t skimp on creaminess or flavor, and the addition of broccoli brings a fresh, vibrant twist to this classic comfort dish.

Ingredients

• 8 ounces gluten-free elbow macaroni
• 2 cups fresh broccoli florets
• 3 tablespoons unsalted butter
• 3 tablespoons gluten-free all-purpose flour
• 2 cups whole milk, warmed
• 2 cups sharp cheddar cheese, freshly grated
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• Salt to taste

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish.
2. Bring a large pot of salted water to a boil and cook the gluten-free elbow macaroni according to package instructions until al dente, about 8 minutes.
3. During the last 2 minutes of cooking, add the broccoli florets to the pot to blanch them, then drain everything together.
4. In a saucepan over medium heat, melt the unsalted butter, then whisk in the gluten-free all-purpose flour to create a roux, cooking for 1 minute until golden.
5. Gradually add the warmed whole milk to the roux, whisking constantly to prevent lumps, and cook until the mixture thickens, about 5 minutes.
6. Remove the saucepan from heat and stir in the freshly grated sharp cheddar cheese until fully melted and smooth.
7. Season the cheese sauce with smoked paprika, garlic powder, and salt to taste, then fold in the cooked macaroni and broccoli until evenly coated.
8. Transfer the mixture to the prepared baking dish and bake for 20 minutes, or until the top is lightly golden and bubbly.

Every bite of this gluten-free mac and cheese with broccoli offers a delightful contrast between the creamy, cheesy sauce and the crisp-tender broccoli. For an extra crunch, sprinkle some gluten-free breadcrumbs mixed with melted butter on top before baking.

Conclusion

Deliciously creamy and entirely gluten-free, these 18 mac and cheese recipes are a dream come true for anyone craving comfort food without the gluten. Whether you’re a seasoned home cook or just starting out, there’s a recipe here to warm your heart and satisfy your taste buds. Don’t forget to try them out, share your favorites in the comments, and pin this article to your Pinterest board for later!

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