The BEST Gluten-free Baked Mac and Cheese ever. This is our family’s favorite recipe to make and you only need a few healthier ingredients. Plus the creamy coconut milk is the ultimate secret ingredient here!
HELLO to what may be the most life-changing macaroni and cheese we have ever made in our lives.
But really – this is the ultimate dish to make when you are craving mac and cheese and want the legit homemade kind. Think: butter, cheese, noodles and all the works. I use full-fat coconut milk as the milk here and in my opinion, it is the ultimate secret weapon in this recipe. It gets the cheese sauce extra creamy and rich. And it lightens up the dairy a bit in the recipe.
You definitely need a lot of cheese for this recipe. I use a mix of cheddar and Gruyere. And I also add some parmesan right on top because it is too good! And it gets a little crispy under the broiler too at the end of the bake time.
OH and don’t forget – you can also add in some cooked bacon or anything else you want here too. I love adding in some bacon to the mac and cheese for the ultimate comfort food dish. Whenever my brother hears theses on the menu, he comes flying on over here!
I hope you guys love this recipe as much as I do!! Let me know what you think in the comments below.
What ingredients you need to make homemade gluten-free macaroni and cheese!
- Gluten-free pasta – anything works!
- Unsalted butter, cut into smaller cubes
- Gluten-free all purpose flour
- Full-fat coconut milk
- Shredded cheddar cheese
- Shredded Gruyere cheese
- Dry mustard
- Sea salt and black pepper to taste
How to make oven-baked mac and cheese a bit healthier:
- Preheat oven to 350 degrees F and grease a 12-inch cast-iron skillet or 9×13 baking dish
- Cook pasta in boiling water for about 6-7 minutes (I undercooked since pasta cooks again in oven!)
-
Meanwhile, in a large pot melt the butter over medium-low heat
-
Add the flour and quickly whisk and cook for about 3 minutes, whisking frequently, or until smooth (be careful not to burn the mixture)
-
Next add the milk and keep whisking until the mixtures starts to boil
-
Then add the cheddar cheese, Gruyere cheese, dry mustard, salt, and pepper and stir until cheese is melted and smooth
-
Remove from heat and gently fold the cooked macaroni into the cheese mixture
- Add to the skillet and bake in oven for 30-35 minutes. I also like to add some parm on top and broil for a minute or two at the end to get it extra crispy!
A few of my other favorite comfort food classics made healthier:
One-Skillet Gluten-free Hamburger Helper
The Best Vegan Broccoli Cheddar Soup
Crispy Baked Buffalo Cauliflower Wings (vegan, Whole30)
The Best Healthy Buffalo Chicken Dip (Whole30)
The BEST Gluten-free Baked Mac and Cheese
The BEST Gluten-free Baked Mac and Cheese ever. This is our family’s favorite recipe to make and you only need a few healthier ingredients. Plus the creamy coconut milk is the ultimate secret ingredient here!
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
Yield: Serves 4
Ingredients
- 1 lb gluten-free pasta (anything works!)
- 4 tablespoons unsalted butter, cut into smaller cubes
- 1/3 cup gluten-free all purpose flour
- 2 13.5-ounce cans full-fat coconut milk
- 3 cups shredded cheddar cheese
- 2 cups shredded Gruyere cheese
- 1 teaspoon dry mustard
- Sea salt and black pepper to taste
Instructions
- Preheat oven to 350 degrees F and grease a 12-inch cast-iron skillet or 9×13 baking dish
- Cook pasta in boiling water for about 6-7 minutes (I undercooked since pasta cooks again in oven!)
-
Meanwhile, in a large pot melt the butter over medium-low heat
-
Add the flour and quickly whisk and cook for about 3 minutes, whisking frequently, or until smooth (be careful not to burn the mixture)
-
Then add the milk and keep whisking until the mixtures starts to boil
-
Next add the cheddar cheese, Gruyere cheese, dry mustard, salt, and pepper and stir until cheese is melted and smooth
-
Remove from heat and gently fold the cooked macaroni into the cheese mixture
- Add to the skillet and bake in oven for 30-35 minutes. I also like to add some parm on top and broil for a minute or two at the end to get it extra crispy!
Notes
*Store leftovers in fridge for 5 days. I usually reheat in microwave or stovetop
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Tasha
how would I incorporate pumpkin puree to the sauce? Basically, how would I make a baked version of your ‘One-Pot Butternut Squash Mac and Cheese’ recipe?