One of our family favorites is baked macaroni and cheese. Rather than making a big batch of the regular kind that I usually make and not being able to eat it myself, I decided to create a delicious Baked Gluten Free Mac and Cheese Recipe with a Kick. It has six cheeses, a spicy kick and a crunchy topping.

 

This post contains affiliate links. By purchasing through these links, you help support the family behind Arts & Crackers at no added cost to you! Thank you!

 

This Gluten Free Baked macaroni and cheese makes a delicious family dinner, Gluten Free Thanksgiving side or pot luck dish. It is easy to prepare and is family-friendly.

 

Be sure to check out our Gluten-Free Thanksgiving post for over 200 delicious GLUTEN FREE Thanksgiving recipes, all organized by category!

 

You’ll love the creamy cheese with a kick of spice. If you prefer yours spicier, double the amount of jalapeño in the recipe.

 

 

Baked Gluten Free Mac and Cheese Recipe with a Kick

 

Our Finger-Licking Marinated Chili Mango Chicken Wings go great with gluten-free macaroni & cheese!

 

Ingredients

Cheese Sauce

1/2 cup (1 stick) butter

2 cups whole/2% milk

3 oz cream cheese

1/2 fresh jalapeño, de-ribbed, de-seeded, minced

1/4 teaspoon paprika

1/4 teaspoon turmeric

1/4 teaspoon dry mustard

Salt and pepper

1 cup pepper jack cheese, shredded

1 cup Monterey jack cheese, shredded

1 cup medium cheddar cheese, shredded

1/2 cup mozzarella cheese, shredded

1/4 cup parmesan, grated

1/4 cup provolone, shredded (or ripped to bits if you use the slices)

 

Macaroni Bake

• Boiling water
• 12 oz gluten-free elbow noodles
• 1 tablespoon sea salt
• 1 cup medium cheddar cheese, shredded
• 1/4 cup mozzarella cheese, shredded
• 1/4 cup milk (optional)
• 1 cup gluten-free crumbs*

*I used crushed gluten-free pepper jack cheese crackers, but you could also use 3/4 cup of gluten-free Panko bread crumbs with 1/4 cup grated parmesan cheese. If you choose to use Panko, mix the bread crumbs and parmesan cheese with 2 tablespoons of melted butter before adding them to the top.

 

 

Directions

Pre-prep all of your ingredients, so cooking goes smoothly.

 

 

Preheat the oven to 400ºF and begin boiling a large pot of water.

While the water boils, combine your cream cheese, butter and milk in a pan and melt on medium heat , whisking to combine. (Make sure the pan is big enough to fit the entire amount of sauce you will be making, and that you can easily lift it to pour later.)

 

 

Once the milk, butter and cheese have melted and combined, whisk in the jalapeño, spices and seasonings. Simmer about 1 minute.

 

 

Add the pasta and sea salt to the boiling water. Cook two or three minutes less than what the package instructions say (about 4-5 minutes, usually), stirring regularly. Once you’ve added the pasta, reduce the heat to medium-high to avoid over-cooking.

 

Reduce the heat on the cheese sauce to medium-low and slowly whisk in the grated cheese until it is melted and entirely combined.

 


 

Remove the cheese sauce from the heat and whisk in the extra cheddar and mozzarella cheese. If you want a creamier sauce, add more milk or leave out the extra cheese.

 

 

Once the pasta has finished cooking, immediately drain the water out and return the pasta to the pan. Fold in the cheese mixture. Transfer the macaroni and cheese to a greased casserole dish.

 

 

Add the crumb topping evenly across the top of the macaroni and cheese. Bake uncovered for 15 minutes.

 

 

Our Gluten-Free Baked Macaroni and Cheese is best served immediately, though it can be re-heated in the oven (it will just lose some of the texture).

 

 

Our Easy Meal Prep recipes can easily be made gluten free—and there’s a bonus printable meal planning sheet!

 

 

Yield: 8 servings

6-Cheese Gluten Free Baked Mac and Cheese with a Kick

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

This gluten-free baked macaroni and cheese has the perfect amount of flavor and kick and a yummy, crispy topping. It will be a new staple in your house for dinner, potlucks and Thanksgiving.

Print

Ingredients

Cheese Sauce

• 1/2 cup (1 stick) butter
• 2 cups whole/2% milk
• 3 oz cream cheese
• 1/2 fresh jalapeño, de-ribbed, de-seeded, minced
• 1/4 teaspoon paprika
• 1/4 teaspoon turmeric
• 1/4 teaspoon dry mustard
• Salt and pepper
• 1 cup pepper jack cheese, shredded
• 1 cup Monterey jack cheese, shredded
• 1 cup medium cheddar cheese, shredded
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup parmesan, grated
• 1/4 cup provolone, shredded (or ripped to bits if you use the slices)

Macaroni Bake

• Boiling water
• 12 oz gluten-free elbow noodles
• 1 tablespoon sea salt
• 1 cup medium cheddar cheese, shredded
• 1/4 cup mozzarella cheese, shredded
• 1/4 cup milk (optional)
• 1 cup gluten-free crumbs*

Instructions

1. Preheat the oven to 400ºF.
2. Begin boiling a large pot of water.
3. While the water boils, combine your cream cheese, butter and milk in a pan and melt on medium heat , whisking to combine. Make sure the pan is big enough to fit the entire amount of sauce you will be making, and that you can easily lift it to pour later.
4. Once the milk, butter and cheese have melted and combined, whisk in the jalapeño, spices and seasonings. Simmer about 1 minute.
5. Add the pasta and sea salt to the boiling water. Cook two or three minutes less than what the package instructions say (about 4-5 minutes, usually), stirring regularly. Reduce the heat to medium-high once you've added the pasta to avoid over-cooking.
6. Reduce the heat on the cheese sauce to medium-low and slowly whisk in the grated cheese until it is melted and entirely combined.
7. Remove the cheese sauce from the heat and whisk in the extra cheddar and mozzarella cheese. If you want a creamier sauce, add more milk or leave out the extra cheese.
8. Once the pasta has finished cooking, immediately drain the water out and return the pasta to the pan. Fold in the cheese mixture.
9. Transfer the macaroni and cheese to a greased casserole dish.
10. Add the crumb topping evenly across the top of the macaroni and cheese.
11. Bake uncovered for 15 minutes.
12. Serve immediately.

Notes

*I used crushed gluten-free pepper jack cheese crackers, but you could also use 3/4 cup of gluten-free Panko bread crumbs with 1/4 cup grated parmesan cheese. If you choose to use Panko, mix the bread crumbs and parmesan cheese with 2 tablespoons of melted butter before adding them to the top.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Barilla Gluten Free Pasta, Elbow, 12 Ounce
• 
  McCormick Paprika
• 
  The Spice Hunter Turmeric
• 
  Colman's Dry Mustard Powder, 16 Ounce
• 
  Wholey Cheese! Gluten Free Baked Crackers
• 
  Kikkoman Panko Style Coating, Gluten-Free

 

 

I love my Corningware casserole dish for baking and serving homemade macaroni and chese!

 

Your family will love this Baked Gluten Free Mac and Cheese Recipe. They don’t even have to know it’s gluten-free! If you make our recipe, come back and rate it so we know how you liked it!

 

Read also: Blueberry Banana Parfait Recipe and Gluteno-Free Sugar-Free Piña Colada Pineapple Upside Down Torte Cakes
 

Looking for more? View these categories!