Last Updated on November 5, 2025 by Carrie Korem, FNTP
This gluten-free baked mac and cheese is the perfect comfort food for chilly nights or your Thanksgiving table. It’s a spin-off of my original stovetop mac and cheese from my first cookbook Deliciously Organic, but this version is baked until golden and bubbly. The creamy cheese sauce, buttery texture, and crispy edges make this one a family favorite.
I use Jovial rice pasta because it’s gluten free and made with soaked rice, which makes it easier to digest. You’ll never know it’s gluten free!
How to Make Gluten-Free Macaroni and Cheese Step by Step
This recipe comes together in a few easy steps:
- Cook the pasta until al dente, then drain.
- Make the creamy cheese sauce with butter, milk, arrowroot, and a touch of sea salt and pepper.
- Stir the pasta into the sauce and fold in the cheese until everything is coated.
- Transfer to a baking dish, top with more cheese, and bake until golden brown.
The result is a perfectly creamy, cheesy mac and cheese with a crispy, flavorful top layer.
Why You’ll Love This Baked Mac and Cheese
– Creamy and rich without using gluten
– Easy to make ahead for holidays or family dinners
– Made with wholesome ingredients and real cheese
– Golden, bubbly top layer that everyone loves
Ingredients for Gluten Free Macaroni and Cheese
- 1 pound rice pasta shells (I use Jovial)
- 8 tablespoons unsalted butter
- 1½ cups whole milk
- 1 tablespoon arrowroot flour
- 1 teaspoon Celtic sea salt
- ¼ teaspoon freshly ground black pepper
- 24 ounces cheddar cheese, grated and divided
How to Make Baked Mac and Cheese
Step 1: Preheat the oven to 350°F and adjust the rack to the middle position.
Step 2: Bring a large pot of water to a boil. Add the pasta shells and cook until al dente, following the package directions. Drain well.
Step 3: In the same pot, melt the butter over medium-low heat. Add the milk, arrowroot flour, sea salt, and pepper. Whisk until smooth and slightly thickened.
Step 4: Add the cooked pasta back to the pot. Stir in half of the grated cheddar until melted and creamy.
Step 5: Transfer the mixture to a buttered baking dish and top with the remaining cheese.
Step 6: Bake for 25 minutes until the cheese is melted, bubbly, and just turning golden on top. Serve warm.
How to Make Ahead of Time
You can assemble this baked mac and cheese up to one day ahead. Cover and refrigerate before baking, then bake when ready to serve. If it’s cold from the fridge, add an extra 10 minutes of baking time.
Frequently Asked Questions:
Can I make baked mac and cheese ahead of time?
Yes. Assemble it one day ahead, cover, and refrigerate until ready to bake.
What’s the best cheese for baked mac and cheese?
Sharp cheddar melts beautifully and adds rich flavor, but you can mix in gruyère or Monterey jack for extra creaminess.
Gluten Free Mac and Cheese Serving Suggestions
This creamy baked mac and cheese pairs perfectly with Brussels sprouts, a crisp green salad, or roasted chicken. It also makes a wonderful side dish for Thanksgiving or any family dinner.
Serve it fresh from the oven for the ultimate comfort food moment.
More gluten-free comfort recipes:
Baked Mac and Cheese (Gluten-Free)
- Prep Time: 10
- Cook Time: 55
- Total Time: 1 hour 5 minutes
- Yield: Serves 6-8
- Category: side dish
- Diet: Gluten Free
- 1 pound rice pasta shells – I use Jovial
- 8 tbs. Unsalted butter
- 1 1/2 cups whole milk
- 1 tablespoon arrowroot flour
- 1 teaspoon Celtic sea salt
- 1/4 tsp freshly ground black pepper
- 24 ounces cheddar cheese, grated and divided
Instructions
Preheat the oven to 350 degrees F and adjust the rack to the center position. Bring a large pot of water to boil. Add the pasta shell and cooke until al dente, according to the package direction. Drain the pasta in a colander.
Return the pot to the stove over medium-low heat. Melt the butter in the pot and then add the milk, arrowroot, sea salt and pepper. Whisk the sauce until throughly combined and then add the pasta back to the pot. Top with half of the cheese (12 ounces). Stir until the cheese is melted and the pasta is thickly coated with the creamy sauce.
Pour the pasta into a large baking dish. Top with the remaining cheese and bake until the cheese is melted and bubbly and just turning golden brown on the top, about 25 minutes. Serve.
