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    Home » Gluten-Free

    Easy No-Boil Mix-and-Dump Baked Gluten-Free Mac and Cheese

    Published February 7, 2023. Last modified February 7, 2023 By Gary White

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    Ingredients for baked gluten free mac and cheese.
    Baked gluten-free mac and cheese image for Pinterest

    Mac and cheese is classic comfort food, but finding a great gluten-free version is not easy as any of us would like. Until now! This baked gluten-free mac and cheese is so easy to make that anybody can cook it. Mix the ingredients in one bowl, dump them into a dish, and bake. In less than one hour, you'll have some good southern eating!

    Baked mac and cheese in a casserole dish with the corner slice lifted out with a spatula.

    Why This Recipe Works

    This recipe is perfect for a quick, easy, baked gluten-free mac and cheese that is just as delicious as my mom's original version. Here are a few reasons why this recipe works so well:

    1. Easy preparation: With just a few simple ingredients and a mix-and-dump method, this recipe is quick and effortless to prepare.
    2. Gluten-free ingredients: All the ingredients used in this recipe are gluten-free, making it a great option for those with gluten intolerance or celiac disease.
    3. No boiling required: Unlike most mac and cheese recipes, this one does not require boiling the noodles. Less time and fewer dishes!
    4. Baking method: Baking the mac and cheese in the oven creates crispy edges around the top and a creamy, comforting texture.
    5. Flavorful: The secret to the unique flavor is in the evaporated milk and seasonings. The whole family, even the picky children, will love it.

    Ingredients You'll Need

    Ingredients for baked gluten free mac and cheese.

    How to Make Baked Gluten-Free Mac and Cheese

    beaten eggs in large mixing bowl.
    Preheat oven to 350 F degrees. In a large mixing bowl - beat the eggs with the seasoned salt and pepper, then whisk in the melted butter.
    beaten eggs and evaporated milk with seasonings in large mixing bowl.
    Add the evaporated milk and mix until fully incorporated.
    mac and cheese ingredients being mixed with spatula in large mixing bowl.
    Add the elbow noodles and half of the shredded cheese to the bowl and mix well.
    mixture of uncooked elbow noodles, shredded cheese, and milk in casserole dish
    Pour everything into a 13x9" dish. Bake uncovered for 15 minutes.
    partially cooked mac and cheese being stirred with spatula.
    After 15 minutes, remove the dish from the oven and stir well. This will greatly improve the final texture, so don't skip this step!
    casserole dish topped with a layer of shredded cheddar cheese.
    Top with the remaining cheese and return to oven for 15-20 minutes. Avoid the urge to overcook it. The dish will be done when the eggs are set and the edges are slightly crispy. Remove from oven and let rest for at least 10 minutes to allow the cheese to set.

    And This Is The Amazing Result

    Full casserole dish of baked mac and cheese on wood table.

    Expert Tips

    1. Use Barilla gluten-free elbow noodles: Not all gluten-free noodles are created equally; their ingredients vary quite a bit. Some are made with rice (which absorbs more liquid), others with corn, and most are blended. This recipe was only tested to work with this specific brand.
    2. Shred your own cheese: Shredding your own cheese will produce a creamier and more flavorful mac and cheese. Pre-shredded cheeses usually contain a cellulose coating that will affect the texture.
    3. Use evaporated milk: Evaporated milk will yield a creamier texture and richer flavor than skim or reduced-fat milk.
    4. Let it cool: The mac and cheese should rest for at least 10 minutes before serving. This will allow the cheese to set and the macaroni to absorb some of the sauce.

    FAQs

    1. Can I use a different type of gluten-free pasta? Yes, you can use any gluten-free pasta, such as penne, rotini, or fusilli. However, I have not tested other brands. I highly recommend sticking with the Barilla brand.
    2. Can I use a different type of cheese? While technically, you can use any cheese you prefer, such as Gruyere, gouda, or fontina - the flavor and texture will change. Part of the magic of this recipe is the simple ingredient list.
    3. Can I make this recipe ahead of time? Yes, you can make this recipe ahead of time and store it in the refrigerator. However, I recommend cutting it into smaller portions and using the microwave when reheating. I found out the hard way that reheating the whole dish in the oven will actually cook the pasta twice and cause it to break down into something like deliciously cheesy polenta.
    4. Can I freeze this mac and cheese? I do not recommend freezing it. The gluten-free pasta won't hold up the way traditional pasta would. It will break down into something that resembles polenta.

    More Mac and Cheese Favorites

    • Mom's Baked Southern Mac and Cheese
    • Instant Pot Mac and Cheese (Traditional)
    • Instant Pot Mac and Cheese (with Truffle Oil and Gruyere)

    ★ Did you make this Baked Gluten-Free Mac and Cheese? 

    Please give it a star rating below! ★

    Baked mac and cheese in a casserole dish with the corner slice lifted out with a spatula.

    Baked Gluten-Free Mac and Cheese

    This recipe is so easy to make that anybody can cook it. Mix the ingredients in one bowl, dump them into a dish, and bake. In less than one hour, you'll have some good southern eating!
    5 from 1 vote
    Print Pin Rate
    Course: Side Dish
    Cuisine: Southern
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Servings: 16
    Calories: 413kcal
    Author: Gary White

    Ingredients

    • 6 large eggs
    • 1 Tbsp. seasoned salt
    • 1 tsp. ground black pepper
    • 4 Tbsp. butter melted
    • 24 oz. evaporated milk
    • 12 oz. gluten-free elbow noodles Barilla brand
    • 32 oz. medium cheddar cheese shredded

    Instructions

    • Preheat oven to 350 F degrees. In a large mixing bowl - beat the eggs with the seasoned salt, and pepper, , then whisk in the melted butter.
    • Add the evaporated milk and mix until fully incorporated.
    • Add the elbow noodles and half of the shredded cheese to the bowl and mix well.
    • Pour everything into a 13x9" dish. Bake uncovered for 15 minutes.
    • After 15 minutes, remove the dish from the oven and stir well. This will greatly improve the final texture, so don't skip this step!
    • Top with the remaining cheese and return to oven for 15-20 minutes. Avoid the urge to overcook it. The dish will be done when the eggs are set and the edges are slightly crispy.
    • Remove from oven and let rest for at least 10 minutes to allow the cheese to set.

    Video

    Notes

    EXPERT TIPS

    1. Use Barilla gluten-free elbow noodles: Not all gluten-free noodles are created equally; their ingredients vary quite a bit. Some are made with rice (which absorbs more liquid), others with corn, and most are blended. This recipe was only tested to work with this specific brand.
    2. Shred your own cheese: Shredding your own cheese will produce a creamier and more flavorful mac and cheese. Pre-shredded cheeses usually contain a cellulose coating that will affect the texture.
    3. Use evaporated milk: Evaporated milk will yield a creamier texture and richer flavor than skim or reduced-fat milk.
    4. Let it cool: The mac and cheese should rest for at least 10 minutes before serving. This will allow the cheese to set and the macaroni to absorb some of the sauce.

    FAQS

    1. Can I use a different type of gluten-free pasta? Yes, you can use any gluten-free pasta, such as penne, rotini, or fusilli. However, I have not tested other brands. I highly recommend sticking with the Barilla brand.
    2. Can I use a different type of cheese? While technically, you can use any cheese you prefer, such as Gruyere, gouda, or fontina - the flavor and texture will change. Part of the magic of this recipe is the simple ingredient list.
    3. Can I make this recipe ahead of time? Yes, you can make this recipe ahead of time and store it in the refrigerator. However, I recommend cutting it into smaller portions and using the microwave when reheating. I found out the hard way that reheating the whole dish in the oven will actually cook the pasta twice and cause it to break down into something like deliciously cheesy polenta.
    4. Can I freeze this mac and cheese? I do not recommend freezing it. The gluten-free pasta won't hold up the way traditional pasta would. It will break down into something that resembles polenta.

    Nutrition

    Calories: 413kcal | Carbohydrates: 21g | Protein: 20g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 138mg | Sodium: 833mg | Potassium: 200mg | Fiber: 0.5g | Sugar: 5g | Vitamin A: 853IU | Vitamin C: 1mg | Calcium: 524mg | Iron: 1mg
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    I believe that food is meant to be enjoyed! Whether creating a simple recipe or taking the time to cook a recipe that's more involved, this is my goal: Creating delicious food that everyone can enjoy. Read more about me...

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