Gluten Free Mac & Cheese

I’m a child of the eighties and I unashamedly confess that I prefer Kraft Mac and Cheese to those heavy, gloppy macaroni and cheese casseroles. Unfortunately, Kraft has not come up with a gluten free version of childhood’s favorite side dish. If I want to make gluten free mac & cheese for my family I have two choices. The easy option is to by a couple of boxes of Annie’s GF macaroni and cheese. This is an expensive option and I can still tell that it’s not what I grew up with.

The second option is to make it myself. Ever since my mom and sister-in-law came up with this recipe, homemade gluten free macaroni and cheese is the hands down favorite with the kids and adults.

The type of noodle that you use is important. Since the cooked pasta must be stirred you have to use a gluten free pasta that doesn’t fall apart once it is cooked. My first choice of pastas for this recipe is Pasta D’oro, a gluten free corn pasta that is made from non-GMO corn. I’m not nearly as picky about the shape of the pasta.

Gluten Free Macaroni & Cheese
(yield: 10 servings)

16 oz. gluten free pasta
8 oz. Velveeta
2 oz. cream cheese
2 oz. butter
2 – 4 oz. water or milk
Dash of ground turmeric (optional)
1/4 c. Parmesan cheese

Cooking Instructions:
Prepare pasta according to package instructions. Drain the cooked pasta and return it to the pot. Cut the Velveeta, cream cheese, and butter into chunks and add these, along with 2 oz. water and the Parmesan cheese to the pasta. Turn the heat up to medium and stir the pasta regularly until the cheese has melted. Stir in a dash of turmeric and the remaining 2 oz. of water, if you desire.

P.S. I’m not crazy about using Velveeta cheese. I accidentally discovered that it’s great for cleaning the insides of pots that are stained from much use….and that freaked me out. I just received an email from Lynda K about a civil war recipe for mac and cheese, that’s very similar to this in method but uses real cheese. Elise at Simply Recipes came up with a modern interpretation of the civil war mac & cheese if you’d like to give that a try. Just use GF pasta and breadcrumbs (or leave the breadcrumbs off).


  1. Ann Skelton says:

    I am a little curious where I would get the breakdown of the fat etc carb factor of these recipes as I have a gall bladder problem and need to know, and I just love Kraft Mac & Cheese and hate the fact I can not eat it know well once in a while is okay, it is the cheese powder more so that makes it for me. I will try this recipe, and thank you. Ann Skelton

  2. Here’s one I tried this week and my daughter LOVED it! Actually, my husband and I did too. Easy, Peasy! (I used GF pasta and cooked it only 3 hours)

    One-Step Crockpot GF Mac n-Cheese

    (you don’t cook the noodles first!)

    Cooking oil spray
    2 cups skim milk
    (12 oz.) can evaporated milk
    1 egg
    1/2 tsp salt
    1/4 tsp. pepper
    1 1/2 cups preshredded sharp cheddar cheese
    2 cups uncooked elbow macaroni (Can use Tinkyada GF)

    Spray the pot of the slow cooker or if using a liner bag, spray the bag well. In a mixing bowl whisk together milk, evaporated milk, egg, salt and pepper. Pour milk mixture into the crockpot. Add cheese and uncooked macaroni. Stir gently to mix.

    Turn slow cooker on low and cook 3 -4 hours, or until the custard is set and the macaroni is tender. (Do not cook more than 4 hours, or the sides will begin to dry out). Serve at once.

    (The original recipe called for 1/4 tsp. salt , but I increased it for my own taste preferences. You can cut it back down if you prefer.)

  3. Siobhan Kenna says:

    Have you ever used Ancient Harvest Quinoa Pasta? I absolutely LOVE them and prefer them over semolina pasta!

    I am postive any one of their pastas will stand up to stirring.

  4. Iris Targoff says:

    WOuld you be able to tell me the nutritional info o this mac & cheese…, Fat, carb, fiber & protein per what size serving…?
    Thank you,
    Iris Targoff

  5. Made the crockpot mac n’ cheese again today and saw my notes from last time. I added 1/4 t of dry mustard and a pinch of ground nutmeg. Also, this time I used the GF Corn Pasta Penne (Trader Joe’s) and it worked fine.

  6. After being diagnosed with Celiac Disease, I have bid farewell to items containing wheat; cakes, bread and cookies. What I just couldn’t bear to let go was pasta, in particular mac n’ cheese. It took us a year to develop a mac & cheese that the whole family could enjoy. It had to be gluten-free. It had to be organic. It had to be made with the very best ingredients. It absolutely had to be delicious. I think we’re on to something.

    It is made with 100% organic, gluten-free ingredients: Organic Rice flour, Organic Quinoa flour and 100% premium white cheddar cheese.

    One of our bags is equal to two boxes of the other gals. With two cheese packets You decide whether to make the full 12 oz. of pasta or just make half.

    Please join us at edison grainery – where everyone can afford to eat organically

Speak Your Mind