The Best Gluten-Free Macaroni and Cheese Recipe Without A Roux

Macaroni and cheese is a classic comfort food the entire family loves. So today we are sharing the best gluten-free macaroni and cheese recipe that doesn’t use a roux.

Some people don’t keep gluten-free flour in the house or may find it intimidating to make a roux (cooked butter/oil and flour) to thicken a sauce. That is why today’s recipe doesn’t use one.

This delicious dish would be great to bring to a potluck or to make for a crowd-pleasing gluten-free Thanksgiving side dish- click here for other thanksgiving options. Plus, this recipe is able to be made ahead.

There are also a lot of variations/additions you can put in this gluten-free macaroni and cheese recipe. Some of our favourite ideas include:

• Chopped Bacon
• Steamed Broccoli
• Sautéed Mushrooms
• Peas
• Sautéed Onions
• Shredded Chicken
• Minced Green Chillies
• Ground Beef/Turkey/Chicken either loose or mini gluten-free meatballs
• Tuna
• Sautéed Buttered Spinach
• Chopped Cooked Ham
• Chopped & seeded Tomatoes
• Sliced Jalapeños

You can even change up the topping to use gluten-free panko, gluten-free unseasoned breadcrumbs, or even crushed gluten-free potato chips.

Another way to change up this recipe is by mixing cheeses. You can mix old and mild cheddar, use a Pepper Jack, Havarti, etc… mix your favourite melting cheeses.

This gluten-free macaroni and cheese recipe will feed four-to-six, if served with a vegetable side, and/ or a salad. Also, this is an economical meal, as I made this large pan plus steamed broccoli for under $20 CDN.

The Best Gluten-Free Macaroni and Cheese Recipe Without A Roux

Ingredients

For the Macaroni and Cheese

• 1 medium onion minced (optional)
• 1tbs butter (optional)
• 2 packages gluten-free pasta- I used Rummo gluten-free pasta 340g
• 3 1/2 cups aged cheddar cheese, shredded*
• 2 Tbs Corn starch
• 6 cups of 2% Milk
• 1/2 tsp salt
• 1 cup water
• 1/2 tsp of gluten-free mustard
• salt and pepper to taste

*Overall this recipe used 400g of cheese

For the Topping

• 2 tablespoons butter, melted
• 2-3 slices of gluten-free bread
• Salt and pepper to taste
• 1 cup shredded cheddar cheese

Tip: If you don't want to use bread you can use 1 cup of unseasoned gluten-free bread crumbs or gluten-free panko.

Directions

For the Topping

• Toast bread to dry it out a little in a toaster, or under the broiler

Tip: This is also a great way to use up a gluten-free hamburger or hot dog bun you may have in the freezer.

• Dice bread into small pieces.

Tip: You can blitz it in the food processor for smaller crumbs if you like.

• In a frying pan, melt butter.
• Add bread to the pan.
• Stir often until crunchy, but not hard.
• Add salt and pepper to taste.
• Remove from pan and put in a bowl, and allow to cool.
• Set aside.

For the Macaroni and Cheese

• Grate the cheese, I like to use the small grate as it melts faster.

Tip: You can spray your cheese grater with cooking spray, so the cheese does not get stuck in the grater.

• Chop onion- if using an onion.

Tip: The sauteed onion adds flavour, but you can easily skip it if you like.

• Preheat the oven to 350F degrees.
• In a large pot, with a lid, melt butter.
• Add onion, and sauté until soft, but not browned.
• Turn down the heat to medium heat.
• Place milk, cheddar cheese, cornstarch, pasta, salt, water, and gluten-free mustard in the pot with the onion.
• Put the lid on the pot.
• Every few minutes stir so that the pasta does not stick to the bottom of the pot.

Tip: When stirring, make sure to scrape the bottom of the pot.

• Once you have stirred the mixture, place the lid back on until you stir again.
• Cook until the pasta is cooked to your liking. The Rummo gluten-free pasta took approximately 30 minutes instead of the 12 minutes that the package stated, as it cooked on medium heat.
• You want the pasta to be cooked to your preference (it does not get softer in the oven) and for the milk to have formed a thick sauce.
• Taste the macaroni and cheese, and add salt and pepper to taste.
• Grease a 9 x 13 baking dish with either butter or cooking spray.
• Pour the macaroni and cheese mixture into the pan.
• Using a spatula spread the macaroni and cheese into an even layer.

Tip: If you are making this ahead of time or traveling with this dish, stop at this point. Keep your topping and extra cheese, in separate containers or ziplock bags, then add before baking in the oven.

• Bake for 10-15 minutes or until you see some bubbles.
• Remove pan from oven.
• Sprinkle half of the remaining cheese on top of the macaroni and cheese.
• Next, sprinkle the crunchy topping evenly over the top.
• Sprinkle the remaining cheese over the crunchy topping.
• Place under the broiler until cheese is melted and bubbly, maybe 2-3 minutes.
• Serve hot.

This is a delicious, easy gluten-free macaroni and cheese recipe, that anyone with any level of cooking ability can make.

The Best Gluten-Free Macaroni and Cheese Recipe Without A Roux

Print Recipe/Tips

Nutrition facts: 200 calories 20 grams fat

Ingredients

For the Macaroni and Cheese

• 1 medium onion minced (optional)
• 1tbs butter (optional)
• 2 packages gluten-free pasta- I used Rummo gluten-free pasta 340g
• 3 1/2 cups aged cheddar cheese, shredded*
• 2 Tbs Corn starch
• 6 cups of 2% Milk
• 1/2 tsp salt
• 1 cup water
• 1/2 tsp of gluten-free mustard
• salt and pepper to taste

*Overall this recipe used 400g of cheese

For the Topping

• 2 tablespoons butter, melted
• 2-3 slices of gluten-free bread
• Salt and pepper to taste
• 1 cup shredded cheddar cheese

Tip: If you don't want to use bread you can use 1 cup of unseasoned gluten-free bread crumbs or gluten-free panko.

INSTRUCTIONS/NOTES/TIPS

For the Topping

• Toast bread to dry it out a little in a toaster, or under the broiler
• Tip: This is also a great way to use up a gluten-free hamburger or hot dog bun you may have in the freezer.
• Dice bread into small pieces.
• Tip: You can blitz it in the food processor for smaller crumbs if you like.
• In a frying pan, melt butter.
• Add bread to the pan.
• Stir often until crunchy, but not hard.
• Add salt and pepper to taste.
• Remove from pan and put in a bowl, and allow to cool.
• Set aside.

For the Macaroni and Cheese

• Grate the cheese, I like to use the small grate as it melts faster.
• Tip: You can spray your cheese grater with cooking spray, so the cheese does not get stuck in the grater.
• Chop onion- if using an onion.
• Tip: The sauteed onion adds flavour, but you can easily skip it if you like.
• Preheat the oven to 350F degrees.
• In a large pot, with a lid, melt butter.
• Add onion, and sauté until soft, but not browned.
• Turn down the heat to medium heat.
• Place milk, cheddar cheese, cornstarch, pasta, salt, water, and gluten-free mustard in the pot with the onion.
• Put the lid on the pot.
• Every few minutes stir so that the pasta does not stick to the bottom of the pot.
• Tip: When stirring, make sure to scrape the bottom of the pot.
• Once you have stirred the mixture, place the lid back on until you stir again.
• Cook until the pasta is cooked to your liking. The Rummo gluten-free pasta took approximately 30 minutes instead of the 12 minutes that the package stated, as it cooked on medium heat.
• You want the pasta to be cooked to your preference (it does not get softer in the oven) and for the milk to have formed a thick sauce.
• Taste the macaroni and cheese, and add salt and pepper to taste.
• Grease a 9 x 13 baking dish with either butter or cooking spray.
• Pour the macaroni and cheese mixture into the pan.
• Using a spatula spread the macaroni and cheese into an even layer.
• Tip: If you are making this ahead of time or traveling with this dish, stop at this point. Keep your topping and extra cheese, in separate containers or ziplock bags, then add before baking in the oven.
• Bake for 10-15 minutes or until you see some bubbles.
• Remove pan from oven.
• Sprinkle half of the remaining cheese on top of the macaroni and cheese.
• Next, sprinkle the crunchy topping evenly over the top.
• Sprinkle the remaining cheese over the crunchy topping.
• Place under the broiler until cheese is melty and bubbly, maybe 2-3 minutes.
• Serve hot.

Did You Try This Recipe or These Tips?

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