The BEST Gluten-free Baked Mac and Cheese




  1. Preheat oven to 350 degrees F and grease a 12-inch cast-iron skillet or 9×13 baking dish
  2. Cook pasta in boiling water for about 6-7 minutes (I undercooked since pasta cooks again in oven!)
  3. Meanwhile, in a large pot melt the butter over medium-low heat
  4. Add the flour and quickly whisk and cook for about 3 minutes, whisking frequently, or until smooth (be careful not to burn the mixture)
  5. Then add the milk and keep whisking until the mixtures starts to boil
  6. Next add the cheddar cheese, Gruyere cheese, dry mustard, salt, and pepper and stir until cheese is melted and smooth
  7. Remove from heat and gently fold the cooked macaroni into the cheese mixture
  8. 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!


*Store leftovers in fridge for 5 days. I usually reheat in microwave or stovetop