Baked Gluten-Free Mac and Cheese

Ingredients

• 227 g (8 oz)gluten-free elbow pasta
• 42 g (3 tablespoons)unsalted butter, melted
• 226 g (2 cups)full-fat sharp cheddar cheese, shredded
• 226 g (2 cups)full-fat Monterey Jack cheese, shredded
• 33 g (⅓ cup)freshly grated Parmesan cheese
• 354 ml (12 oz)evaporated milk
• 355 ml (1½ cups)half-and-half
• 4 g (1½ teaspoons)cornflour
• 1 teaspoongarlic powder
• ½ teaspoonkosher salt
• ½ teaspoondry mustard powder
• ⅜ teaspooncayenne pepper

Instructions

1. 1

   Heat the oven

   Preheat the oven to 190°C (375°F). Lightly grease a 3-quart casserole dish or a 23 × 33 cm (9 × 13-inch) baking pan with butter or cooking spray.

2. 2

   Set aside topping

   Mix ¾ cup of the cheddar with ½ cup of the Monterey Jack and all the Parmesan. Set this cheese mixture aside to top the macaroni before baking.

3. 3

   Cook the pasta

   Bring a large pot of salted water to the boil and cook the pasta according to the packet instructions. Drain it well, return it to the pot and stir in the melted butter to coat.

4. 4

   Warm the milk

   While the pasta cooks, heat the half-and-half and evaporated milk in a large saucepan or deep-sided sauté pan over medium heat until simmering. As the evaporated milk warms, sprinkle the cornflour over the cheese.

5. 5

   Melt in cheese

   Take the saucepan off the heat and stir in the spices and salt. Add the cheese 1 cup at a time, stirring until each addition melts into the sauce and all the cheese is incorporated.

6. 6

   Assemble the dish

   Transfer the macaroni and cheese mixture to the prepared baking dish. Scatter the reserved cheese mixture over the top.

7. 7

   Bake until golden

   Bake uncovered for 20 minutes, or until golden and bubbling. If desired, finish by browning the top under the grill.

What is baked mac and cheese?

Mac and cheese is an American comfort-food dish of pasta coated in cheese sauce. Baking it gives the top a browned finish while the pasta underneath stays coated in sauce.

This version uses gluten-free elbow pasta and a blend of sharp cheddar, Monterey Jack and Parmesan. Evaporated milk and half-and-half make the sauce rich, while the reserved cheese mixture forms the topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 613 calories, 29g protein, 41g carbs, 38g fat.

The pasta supplies most of the carbohydrates, while the butter, full-fat cheeses and dairy contribute much of the fat. Cheese and milk also provide the protein. Pair a portion with salad or vegetables for a more balanced plate.

Choosing the cheese

Cheddar: Sharp cheddar brings the main savoury, tangy flavour. Shred it yourself if you can, so it melts smoothly into the sauce.

Monterey Jack: This mild cheese helps make the sauce creamy and balanced. Parmesan adds a more savoury edge to the topping.

Getting gluten-free pasta right

Pasta choice: Use gluten-free elbow pasta and follow the packet’s cooking time, since different brands can cook at different speeds.

Drain well: Excess water can thin the sauce. Return the drained pasta to the pot and coat it with the melted butter before adding the sauce.

Making a smooth sauce

Warm the dairy: Bring the half-and-half and evaporated milk just to a simmer over medium heat. Avoid a hard boil.

Add cheese off the heat: Take the pan off the hob before stirring in the seasonings and cheese. Add the cheese a cup at a time and stir until melted before adding more.

Preparing the topping

Reserve the cheese first: Mix the specified cheddar, Monterey Jack and Parmesan before making the sauce. This keeps the topping ready and separate from the cheese that goes into the sauce.

Spread it evenly: Cover the macaroni mixture with the reserved cheese so it can brown across the surface during baking.

Checking doneness

Look for bubbling sauce around the edges and a golden top after 20 minutes at 190°C. If the top needs more colour, use the grill briefly and watch it closely.

The dish is ready when the topping is browned and the centre is hot. Gluten-free pasta can soften quickly, so check its packet timing and avoid cooking it beyond the recommended time before baking.

Serving ideas

Serve the macaroni and cheese while hot, with a crisp green salad or steamed vegetables alongside to add freshness to the plate.

It also pairs well with roasted vegetables. Let the dish settle briefly after baking so portions are easier to serve.

Recipe notes & tips

• Shred the cheddar and Monterey Jack finely so they melt readily into the sauce.
• Salt the pasta water, then drain the pasta thoroughly before returning it to the pot.
• Measure out the topping cheese before adding the rest to the sauce.
• Keep the milk mixture at a gentle simmer rather than letting it boil vigorously.
• Add the cheese gradually off the heat, stirring until smooth between additions.
• Watch the dish closely if you use the grill to brown the topping.

Variations

• More mustard: Add a little extra dry mustard for a stronger savoury note.
• Milder topping: Use less cayenne if you prefer less heat.
• Different cheddar: Swap sharp cheddar for a milder cheddar while keeping the same amount.
• Extra vegetables: Serve with cooked broccoli or peas alongside the baked pasta.
• Crispier top: Finish briefly under the grill, watching carefully so the cheese does not burn.

Common mistakes to avoid

• Overcooked pasta: Follow the packet timing and drain it promptly so it does not become too soft in the oven.
• Watery sauce: Drain the pasta well before coating it with butter and combining it with the sauce.
• Boiling the dairy hard: Bring it only to a simmer to avoid overheating the milk mixture.
• Adding cheese over high heat: Remove the pan from the heat first, then stir in the cheese gradually.
• Forgetting the topping: Reserve the specified cheese mixture before adding the remaining cheese to the sauce.
• Leaving the grill unattended: Check the topping frequently because it can brown quickly.

How to store

Cool leftovers, cover and refrigerate for up to 3 days. Reheat in an oven-safe dish until piping hot, or microwave individual portions; add a small splash of milk if the pasta seems dry.

Frequently asked questions