This gluten free mac and cheese is the ultimate comfort food — creamy, cheesy, and absolutely delicious. I love making a big batch ahead of time and bringing it along on camping trips. There’s nothing better than reheating it over the fire, letting the cheese get perfectly melty and bubbling. Whether you’re out in the woods or just craving a cozy meal at home, this mac and cheese always hits the spot.
What gluten free noodles do i like to use?
When it comes to making gluten free mac and cheese, I’m picky about the pasta I use. My favourite gluten free pastas are Catelli, Rummo, and Barilla. They hold their shape well, have a great texture, and don’t turn mushy when cooked. I find they taste the closest to traditional pasta, which makes them perfect for a creamy, cheesy dish like this. Whether I’m reheating it over a campfire or serving it at home, these brands always give me the best results.
which cheese is the best?
For my gluten free mac and cheese, I love using a mix of cheeses to get the perfect creamy, rich flavour. Sharp cheddar is always my base because it melts beautifully and has that classic mac and cheese taste. I also add mozzarella for extra meltiness and parmesan for a salty, nutty kick. Using a blend of cheddar, mozzarella, and parmesan makes the sauce extra smooth and packed with flavour, whether I’m enjoying it at home or heating it up over the fire while camping.
ingredients
Here are the ingredients you will need to make these.
- Gluten Free Pasta
- Butter
- Garlic
- Cream
- Milk
- Cheese
- Gluten Free Flour – I prefer Bob’s Red Mill 1-1 Flour
Storing
To store this gluten free mac and cheese, let it cool completely, then transfer it to an airtight container. It keeps well in the fridge for up to 4 days. If you’re prepping it for a camping trip, you can also portion it into foil containers for easy packing and reheating over the fire. For longer storage, it freezes beautifully too — just thaw it in the fridge overnight before reheating.
Gluten Free Mac and Cheese
Ingredients
- 250 Grams Gluten Free Pasta
- 42 Grams Butter
- 40 Grams Bob’s Red Mill 1-1 Gluten Free Flour
- 3 Grams Salt
- 3 Grams Pepper
- 3-4 Cloves Garlic, minced
- 365 Grams Milk
- 180 Grams Cream (I prefer 35% but you can use half and half)
- 300 Grams Cheese
Instructions
- Preheat the oven to 325F.
- Boil a pot of water and cook gluten free pasta according to the directions on the package. Drain and set aside.250 Grams Gluten Free Pasta
- In a large pot, melt the butter over medium heat.42 Grams Butter
- Add in minced garlic and cook until aromatic.3-4 Cloves Garlic, minced
- Add in flour, salt, and pepper. Whisk together until it comes together. Cook for 1-2 minutes.40 Grams Bob’s Red Mill 1-1 Gluten Free Flour, 3 Grams Salt, 3 Grams Pepper
- Add in the milk and cream. Whisk together until well combined. Continue to cook until it is thick like gravy, around 5-8 minutes.365 Grams Milk, 180 Grams Cream (I prefer 35% but you can use half and half)
- Remove from the heat, stir in 2/3 of the cheese.300 Grams Cheese
- Pour in an 8”x8” container. I like to layer it with cheese in the middle and then finish it by putting cheese on top.
- Cover the top with tin foil. Put it into the oven for 15-20 minutes until it is bubbling and the cheese has melted. Enjoy!
Did you make this recipe?
Lovely. Now let me know how you liked it and how easy it was to bake. Tag @laurabakesglutenfree on Instagram and hashtag it #laurabakesglutenfree.
While I have you here, may I suggest few you try next:
Until next time. Keep following and commenting. Join me on Instagram, where I will be revealing my secret tips and tricks! Yes, that’s right!
