This no-boil baked gluten-free mac and cheese starts with dry Barilla elbows mixed with evaporated milk, eggs, butter, and cheddar. Bake without boiling the pasta or making a roux, stir halfway through, then rest for 10 minutes before serving.
Allow about 55 minutes, including the 10-minute rest. The bake itself takes 30 to 35 minutes; oven preheating may add time if it does not overlap mixing. To make it ahead, follow the bake-first make-ahead directions below.
Want to compare all the versions? Start with my full guide to mac and cheese recipes.
Okay, About That No-Boil Pasta
- Do I really put the pasta in dry? Yes. The Barilla gluten-free elbows go into the dish uncooked. This recipe is built so the pasta cooks in the evaporated-milk-and-egg mixture while it bakes.
- Why doesn't it need to be boiled first? The pasta cooks in the liquid already in the dish. After the first 15 minutes, stir everything well so the noodles and liquid redistribute, then finish baking until the eggs are set and the edges are slightly crisp.
- Does any gluten-free pasta work? Not one I can promise. I developed and tested this formula with 12 ounces of Barilla gluten-free elbows. Gluten-free pastas use different blends and absorb liquid differently, so changing the brand or shape can change the final texture.
- Why does Barilla work here when I tell you not to use it in my Southern baked mac and cheese? The method is different. Here, the pasta starts dry and cooks once in the casserole. In the Southern version, the pasta is boiled first and then baked; in my testing, Barilla breaks down during that second cook. That is why I use brown-rice or chickpea pasta for the boiled version and Barilla for this no-boil one.
- Can I use regular pasta, leave out the eggs, or make this in an air fryer? I have not tested those conversions, and each one changes either the liquid balance, the structure, or the cooking environment. I would not guess at a ratio or cook time and call it the same recipe.
Ingredients You'll Need
- 6 large eggs
- 1 tablespoon seasoned salt
- 1 teaspoon ground black pepper
- 4 tablespoons butter, melted
- 24 ounces evaporated milk
- 12 ounces dry Barilla gluten-free elbow noodles
- 32 ounces medium cheddar cheese, shredded
How to Make Baked Gluten-Free Mac and Cheese
Step 1: Mix the eggs, seasonings, and butter
Preheat the oven to 350°F. In a large mixing bowl, beat the eggs with the seasoned salt and pepper, then whisk in the melted butter.
Step 2: Add the evaporated milk
Add the evaporated milk and mix until fully incorporated.
Step 3: Add the pasta and half the cheese
Add the dry elbow noodles and half of the shredded cheese to the bowl and mix well.
Step 4: Bake for 15 minutes
Pour everything into a 13×9-inch dish and bake uncovered for 15 minutes.
Step 5: Stir the partially baked mac and cheese
After 15 minutes, remove the dish from the oven and stir well. This step helps the pasta cook evenly and improves the final texture.
Step 6: Add the final cheese and finish baking
Top with the remaining cheese and return the dish to the oven for 15 to 20 minutes, until the pasta is tender, the eggs are set, and the center reaches at least 160°F. The edges will be slightly crisp. Remove it from the oven and let it rest for at least 10 minutes so the cheese can set.
Expert Tips
- Keep the tested pasta amount and brand: This formula was developed with one 12-ounce box of Barilla gluten-free elbows. The liquid is there to cook that dry pasta in the casserole, so changing the pasta amount, shape, or brand changes more than just the noodles.
- Shred your own cheese: I prefer to shred the cheese myself. Pre-shredded cheese can contain anti-caking ingredients and give a different texture.
- Use evaporated milk: Evaporated milk will yield a creamier texture and richer flavor than skim or reduced-fat milk.
- 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
- 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.
- Can I make this recipe ahead of time? Yes, but bake it first. After the rest, divide it into portions in shallow containers and refrigerate within 2 hours, or 1 hour above 90°F. Keep at 40°F or below and use within 3 to 4 days. Reheat individual portions in the microwave until the center reaches 165°F. Reheating the whole casserole in the oven can push the gluten-free pasta too far and make it break down. I have not tested assembling it unbaked and refrigerating it before cooking, so I do not recommend that as a make-ahead method.
- 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.
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More Mac and Cheese Recipes You'll Love
- Southern Baked Mac and Cheese — firm, custardy, and built for the holiday table.
- Pressure Cooker Mac and Cheese — creamy, fast, and no oven required.
- Instant Pot Macaroni and Cheese with Truffle Oil and Gruyere — richer, sharper, and the only one with no eggs.
- Spaghetti Squash Mac and Cheese — gluten-free with a fraction of the carbs.
Want the side-by-side version? See all five in my mac and cheese guide.
📖 Recipe
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!
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Servings: 16
Calories: 413kcal
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 the oven to 350°F. 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 dry elbow noodles and half of the shredded cheese to the bowl and mix well.
- Pour everything into a 13x9-inch dish and bake uncovered for 15 minutes.
- After 15 minutes, remove the dish from the oven and stir well. This step helps the pasta cook evenly and improves the final texture, so don't skip it.
- Top with the remaining cheese and return the dish to the oven for 15 to 20 minutes, until the pasta is tender, the eggs are set, and the center reaches at least 160°F. The edges will be slightly crisp.
- Remove from the oven and let it rest for at least 10 minutes so the cheese can set.
Video
Notes
- Pasta: This recipe was developed and tested with one 12-ounce box of Barilla gluten-free elbows, added dry. Changing the pasta amount, shape, or brand can change the final texture.
- Don't skip the stir: Stirring after the first 15 minutes redistributes the noodles and liquid so the pasta cooks evenly.
- Make ahead: Bake it first. After the rest, divide it into portions in shallow containers and refrigerate within 2 hours, or 1 hour above 90°F. Keep at 40°F or below and use within 3 to 4 days. Reheat individual portions in the microwave to 165°F in the center. Reheating the whole casserole in the oven can make the gluten-free pasta break down.
- Freezing: Not recommended. The gluten-free pasta breaks down into something that resembles polenta.
- Timing: Allow about 55 minutes, including the 10-minute rest. The bake itself takes 30 to 35 minutes; oven preheating may add time if it does not overlap mixing.
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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