Baked Gluten-Free Mac and Cheese with Golden Panko

Gluten-Free Mac and Cheese

This baked gluten-free mac and cheese has short pasta coated in creamy cheddar sauce beneath a loose, golden panko topping. Chopped chives go on after baking for a fresh finish. Because gluten-free pasta can soften quickly, cook it only until slightly firm before mixing it with the sauce. A brief, uncovered bake heats the casserole and toasts the crumbs without cooking the pasta much further.

Servings: 6 | Prep: 15 minutes | Cook: 30–35 minutes | Total: 45–50 minutes

Ingredients for Gluten-Free Mac and Cheese

• 12 ounces gluten-free elbow macaroni (340g)
• 2 tablespoons unsalted butter (30g)
• 2 cups whole milk, divided (480g)
• 1/2 cup heavy cream (120g)
• 2 tablespoons cornstarch (15g)
• 12 ounces sharp cheddar cheese, freshly shredded, about 3 cups (340g)
• 1 teaspoon Dijon mustard
• 1/2 teaspoon fine salt, plus more for the pasta water; adjust to taste
• 1/4 teaspoon black pepper
• 3/4 cup certified gluten-free panko breadcrumbs (45g)
• 1 tablespoon olive oil
• 2 tablespoons finely chopped fresh chives

Check the labels on the pasta, panko, mustard, and other packaged ingredients if the dish needs to be gluten-free. Ordinary panko often contains wheat. This cheddar version contains dairy.

How to Make Baked Gluten-Free Mac and Cheese

1. Prepare the oven and dish: Preheat the oven to 400°F (205°C). Lightly grease a shallow 2-quart baking dish. Shred the cheddar and reserve 1/4 cup of the cold milk for the cornstarch slurry.
2. Cook the macaroni: Boil the pasta in a large pot of salted water. Use the package directions as a guide, but start checking before the earliest suggested time. Drain when the pieces are distinct and still slightly firm when bitten; they will soften further in the oven.
3. Thicken the sauce base: Whisk the cornstarch into the reserved cold milk until smooth. Melt the butter in a medium saucepan over medium-low heat. Add the remaining milk and the cream, then whisk in the slurry. Continue whisking as the mixture reaches a gentle simmer, about 3–5 minutes, until it coats the back of a spoon.
4. Add the cheese: Reduce the heat to low. Stir in the cheddar gradually until melted and smooth; do not let the sauce boil hard. Stir in the Dijon, 1/2 teaspoon salt, and pepper. Taste and adjust the seasoning. The sauce should be creamy and pourable. If it is too thick to coat the pasta easily, stir in a small splash of milk.
5. Assemble: Fold the drained macaroni into the sauce and spread it in the baking dish. Toss the gluten-free panko with the olive oil in a small bowl, then scatter the crumbs loosely over the pasta.
6. Bake and finish: Bake uncovered for 15–20 minutes, checking at 15 minutes. The edges should be hot and gently bubbling, with irregular golden patches on the crumbs. Rest for about 5 minutes, then scatter the chives over the top. Spoon through the crumbs to serve.

Choosing and Cooking Gluten-Free Pasta

Different gluten-free pastas soften at different rates, so check the texture rather than relying on a fixed cooking time. Elbows or another short shape should hold together and retain a little firmness when drained. If the pasta is fully soft before it goes into the dish, the oven finish may make it mushy.

Keeping the Cheese Sauce Smooth

Whisking cornstarch into cold milk disperses it before it reaches the warm pan. Let the dairy thicken until it coats a spoon, then lower the heat and add the cheddar a little at a time. Vigorous boiling after the cheese melts can leave the sauce uneven.

Getting a Golden Crumb Topping

Toss the gluten-free panko with oil so the crumbs are lightly coated, and scatter them without pressing them into the sauce. Bake uncovered to toast the topping. Take the casserole out when the crumbs have golden patches and the edges bubble gently; leaving it in longer can soften the pasta.

Stovetop and Dairy-Free Alternatives

For a stovetop version, serve the macaroni as soon as it is coated in cheddar sauce, omitting the crumbs and baking step. It will not have the baked topping. For a separate crumb-free recipe, see this creamy stovetop mac and cheese; check its ingredients if you need it to be gluten-free.

Replacing the milk alone will not make this cheddar sauce dairy-free. For a different approach, try this separate baked vegan mac and cheese.

Storing and Reheating Leftovers

Refrigerate leftovers promptly in a covered container and use within 3–4 days. Reheat portions until hot throughout; a small splash of milk can help loosen the sauce. The crumbs will be softer after refrigeration, so serve the casserole shortly after baking for the freshest topping. Freezing may change the texture of the pasta and crumbs.

Nutrition

Approximate per serving (1/6 of the casserole): 635 calories, 22g protein, 36g fat, and 57g carbohydrates. Approximate per 100g: 225 calories, 8g protein, 13g fat, and 20g carbohydrates, based on an estimated finished weight. Values will vary with the ingredients used and the final casserole weight.