What’s the secret to making the creamiest gluten-free mac and cheese with perfectly tender pasta in a smooth, velvety sauce that isn’t clumpy or grainy? Oh gosh, do I have the magic recipe for you! This homemade baked macaroni recipe uses cream cheese and evaporated milk for a next-level smooth sauce, a combo of cheese for a rich cheddar taste, and simple tips so the gluten-free pasta doesn’t break down or become mushy. Let’s make the most epic comfort food even better.

Gluten-Free Mac and Cheese being lifted out of a bowl by a fork.
Let’s all just stop putting up with just okay GF mac and cheese. If you’re over mushy macaroni that disintegrates before you can finish your meal, I’ve got some easy fixes.

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Simply the Best Gluten-Free Mac and Cheese

We should never have to miss out on a classic comfort food. And it doesn’t get more old school comforting then a gloriously cheesy, creamy homemade gluten-free mac and cheese casserole. It’s right up there with legit squishy soft gluten-free bread, as something we should never have to live without. Preach.

If you have been swapping out GF macaroni in a traditional recipe, puhlease don’t subject yourself to subpar mac and cheese any longer. It doesn’t have to be complicated. I’ve put together my go-to tips from my collection of gluten-free pasta recipes that aren’t mushy.

Seriously. As I was testing this recipe my family celebrated every time I served it. “Are we having the world’s best mac and cheese again?! YES!” It’s like Cracker Barrel good. And I don’t say that lightly.

We channel the extra smooth, cheesy sauce from my 5-star gluten-free Velveeta mac and cheese, but without processed cheese. How?

First, using canned evaporated milk, which has the water content removed, makes the sauce smoother, creamier, and less likely to curdle or break down. Adding cream cheese boosts the ultra creamy factor and stabilizes the sauce for baking or reheating.

For the cheeses, American melts into the sauce with absolutely no chance of graininess. The second cheese is up to you…kind of. But use extra sharp cheddar. 😎 And always make sure it is freshly grated, not pre-shredded, or the sauce will be grainy.

Stir in GF pasta that has been boiled a little shy of al dente and rinsed in cold water to stop the cooking. That is how you prevent a gluten free macaroni and cheese from becoming mushy once it’s baked. Pop in the oven and dive into the most epic homemade casserole. Listen to that taste bud symphony rejoice.

Mac and Cheese being lifted out of a white baking dish to show how cheesy the dish is.
We like to add more cheese for the topping, but I’ve also done sliced tomatoes, crumbled potato chips, GF breadcrumbs, or crushed pork rinds.

Recommended Gluten-Free Pasta

I’ve said it before and I’ll say it again. Rummo gluten-free pasta is the best. It has a sturdier structure and if preventing a baked GF mac and cheese from becoming mushy is your goal, please try it. I haven’t seen it at stores, so I get mine off of Amazon or Vitacost in bulk.

If you want to grab a box from your local grocery store then I recommend Barilla gluten-free pasta. I find Ronzoni to break down too easily, Banza has too strong of taste, and other brands are fine, but you have to make sure they are slightly undercooked because they fall apart easily.

As for the shape of pasta, I tried the recipe with elbow macaroni and fusilli (rotini), but I’m sure penne would work too.

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Let’s Make This Together!

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

Preppy prep time.

Making the cheese sauce goes pretty fast so you’ll want to be prepared. While the pasta is boiling, combine the flour, salt, dry mustard, onion powder, and garlic powder. Grate the cheese, cube the cream cheese, measure milk, rip up the American cheese, do all the things…

Ingredients on a white cutting board.

Easy, cheesy sauce time.

Use a large enough sauce pan so once the pasta is cooked you can mix everything together in that pot.

Melt the butter and whisk in your GF flour / seasoning combo. Slowly pour in the evaporated milk and milk, whisking constantly. It will come to a simmer and thicken slightly.

Sauce pan of melted butter.
Whisking ingredients together in a sauce pan.

Stir in the essentials – mac and cheese.

Once the sauce thickens, whisk in the cream cheese, then start adding the cheeses. Add handfuls at a time, reserving some grated cheese for the topping. Once it’s nice and smooth, remove from the heat and stir in the cooked pasta.

Transfer to a greased baking dish, top with remaining cheese, or one of the GF topping ideas below. Bake for 25-30 minutes, uncovered, or until bubbly. Dig into the world’s best mac and cheese ever.

Whisking cheese into other ingredients in a sauce pan.

Wondering if you can make this on the stove-top? Of course. Instead of transferring it to a baking dish, just dig right in right after the pasta is mixed with sauce. It’s excellent either way.

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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa

Gluten-Free Mac and Cheese being lifted out of a bowl by a fork.
5 stars (4 ratings)

Creamiest Gluten-Free Mac and Cheese (Not Mushy!)

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 6
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
What's the secret to making the creamiest gluten-free mac and cheese with perfectly tender pasta in a smooth, velvety sauce that isn't clumpy or grainy? Oh gosh, do I have the magic recipe for you! This homemade baked macaroni and cheese recipe uses cream cheese and evaporated milk for a next-level smooth sauce, a combo of cheese for a rich cheddar taste, and simple tips so the gluten-free pasta doesn't break down or become mushy. Let's make the most epic comfort food even better.
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Ingredients
 

Equipment

Instructions
 

  • Preheat the oven to 350ºF. Grease a 2 quart baking dish and set aside.
  • Bring a large pot of unsalted water to a boil. Boil the pasta for 1-2 minutes less than al dente. Drain and rinse with cold water.
    12 ounce gluten-free elbow pasta
  • While the pasta is boiling, prep the other ingredients because the recipe comes together fast. In a small bowl combine flour, salt, dry mustard, onion powder, and garlic powder. (If using dijon mustard, add this with the cheeses.) Grate the cheese, cube the cream cheese, measure milk, and prep American cheese.
    3 tablespoons gluten-free all purpose flour , 1 teaspoon salt, ½ teaspoon onion powder, ½ teaspoon garlic powder, 1 teaspoon dry mustard
  • In a larger sauce pan, so you can stir cooked pasta in, melt the butter over medium heat. Add the flour / seasoning mixture, whisking to combine. Whisk constantly for about 30 seconds. Slowly pour in the evaporated milk and milk, whisking constantly. Continue to whisk until it comes to a simmer and thickens slightly.
    2 tablespoons butter, 12 ounces canned evaporated milk, ¾ cup milk
  • Lower the heat and whisk in the cream cheese. Once that is combined, add handfuls of cheese at a time, reserving 1/2 cup grated cheese for the topping. Once the cheese is fully melted, remove from the heat.
    2 ounces cream cheese, 6 ounces American cheese, 2 cups freshly grated extra sharp cheddar cheese
  • Stir the cooked pasta into cheese sauce. Pour into the prepped baking dish and top with remaining cheese. Bake for 25-30 minutes, uncovered, or until bubbly.

Notes

Reheating Leftovers
Scoop out serving-size portions and microwave at 50% power until almost heated through, stirring occasionally. Finish at full power.
Since the sauce is stabilized with the cream cheese and evaporated milk, I don’t find it needs milk added when reheating. However, if you’d like to thin or smooth out the sauce, add a splash of milk as you reheat.
 
Calories: 611kcal, Carbohydrates: 54g, Protein: 25g, Fat: 33g, Saturated Fat: 19g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 0.5g, Cholesterol: 99mg, Sodium: 1275mg, Potassium: 317mg, Fiber: 1g, Sugar: 9g, Vitamin A: 1008IU, Vitamin C: 1mg, Calcium: 767mg, Iron: 1mg
Did you make this recipe?Please leave a star rating and review below. It helps others when searching for recipes and I LOVE feedback!