Gluten-Free Baked Mac & Cheese

I finally graduated from making stovetop macaroni and cheese that comes in a box to cooking Baked Mac & Cheese — yes, even on a weeknight!

Baked Mac & Cheese is a famous southern side dish I grew up eating for holidays and celebrations at my family gatherings, but I wanted to figure out a way to make it fast and easy, using simple ingredients, so we can enjoy it on more than special occasions.

My family loves my Baked Mac so much that they HATE when I try to give them boxed macaroni now, so I simply don’t buy it anymore. 

Baked Mac & Cheese Ingredients 

Recently, I’ve started modifying ingredients a bit because I found out that I have a mild gluten intolerance. So this time when I made Baked Mac & Cheese, I made it with gluten-free elbow macaroni, and I was so happy with the way it turned out! 

The gluten-free macaroni was such a hit with my husband and kids. They didn’t taste any difference and we barely had leftovers!

Here’s what you’ll need: 

• 12oz Gluten-Free Elbow Macaroni – if you’re not gluten-free you can use regular elbow pasta 
• 3 Large Eggs, lightly beaten  
• 1/2 cup Milk
• 2 cups Sharp Cheddar Cheese, shredded
• 2 cups Mild Cheddar Cheese, shredded
• 2 cups Colby Jack Cheese, shredded
• 1 stick Butter, melted – plus a little extra for buttering your baking dish
• Salt and pepper, to taste
• 1 tsp Garlic Powder
• 1/2 tbsp Paprika 

How to Make Gluten-Free Mac & Cheese

In a large pot, bring your pasta to a boil and cook until al dente according to the instructions on the package.

Preheat the oven to 350 degrees Fahrenheit. Grab a 9×13 baking dish, butter the bottom of the pan, and set aside. 

When the pasta is done, remove from heat and drain. Add pasta to a large mixing bowl and stir in melted butter, sharp cheddar cheese, then season with garlic powder, salt, and pepper to taste before adding the eggs. 

Pour half the mac & cheese mixture into your baking dish in a single layer. Top with mild cheddar cheese in a single, second layer (like a lasagna), then add the rest of the mac & cheese and top with Colby Jack cheese. Pour in milk and sprinkle some paprika. 

Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for another 5-10 minutes until cooked through. Allow to cool for 10 minutes before serving and enjoy! 

Leftover Baked Mac & Cheese should be stored in an airtight container in the refrigerator for up to three days.

Have you tried this Gluten-Free Baked Mac & Cheese recipe? Let me know in the comments what you think!