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

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!

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

How to Make Baked Gluten-Free Mac and Cheese

And This Is The Amazing Result

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)

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