The Ultimate Creamy, Gooey, Stove-Top Gluten-Free Mac and Cheese (No Flour!)

Prepare to revolutionize your comfort food experience with this incredibly creamy, thick, and satisfying gluten-free mac and cheese. Crafted entirely on the stove top, this recipe breaks tradition by using NO flour as a thickener, ensuring a perfectly smooth sauce without any grittiness or starchy aftertaste. We’re talking rich, cheesy goodness, elevated with a blend of warming spices and a hint of hot sauce to banish blandness. Plus, you’ll master the art of cooking gluten-free pasta for a truly non-gummy, delightful final result. Forget every other recipe; this is the one you’ve been searching for. As an added bonus for those with dietary concerns, this recipe is meticulously crafted to be free of soy, fish, shellfish, peanuts, tree nuts, and sesame.

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Why This Gluten-Free Mac and Cheese is an Absolute Game-Changer

Many traditional macaroni and cheese recipes rely on a béchamel sauce, which typically involves making a roux from flour and butter to create a thick base. While effective, this method often introduces a subtle floury taste and, for those of us navigating a gluten-free lifestyle, means dedicating precious gluten-free flour to a thickener. I firmly believe there’s a superior approach that yields a smoother, richer sauce without any hint of flour. That’s where this recipe truly shines.

Instead of flour, this recipe ingeniously employs cornstarch as its primary thickener. Cornstarch is not only more economical and widely available than specialized gluten-free flours, but it also creates an incredibly silky, non-gritty sauce. This is particularly beneficial for those who don’t regularly cook gluten-free and might not have a well-stocked gluten-free pantry. You won’t miss the flour, and you’ll love the pure, unadulterated cheese flavor that comes through.

My husband, a self-proclaimed mac and cheese connoisseur, famously declared this recipe “bomb.” And I couldn’t agree more! It delivers that perfect trifecta of thick, creamy, and gooey texture, almost reminiscent of the nostalgic Velveeta experience, but without the artificial ingredients. Imagine a brilliant, shiny, smooth, and utterly decadent cheese sauce clinging to every noodle – that’s what we’re aiming for, and precisely what this recipe achieves. It embodies all the qualities a truly great macaroni and cheese should possess.

The inclusion of an egg might seem unconventional for a stove-top recipe, but it’s a brilliant little secret. The egg helps to further emulsify and thicken the sauce, lending it a depth and richness often associated with baked mac and cheese, all without the extra effort of oven time. Furthermore, evaporated milk is a key player here, providing an unparalleled creaminess and velvety texture that regular milk simply can’t match. It adds a subtle sweetness and body, making the sauce truly luxurious. To ensure this isn’t just a bowl of liquid cheese, a thoughtful blend of spices – onion powder, ground mustard, garlic salt, and black pepper – along with a dash of hot sauce (like Frank’s RedHot) infuses the sauce with a certain je ne sais quoi. These elements create a complex flavor profile that keeps you coming back for more, adding warmth and a gentle kick that elevates the entire dish.

Finally, the meticulous way we prepare the gluten-free noodles ensures they maintain their shape and provide the ideal textural contrast to the luscious sauce. This careful cooking technique is what truly elevates this dish to a masterpiece, making it your ultimate go-to for hearty, comforting, and absolutely delicious gluten-free mac and cheese.

Selecting the Best Gluten-Free Pasta for Mac and Cheese

Choosing the right gluten-free pasta is paramount to the success of this dish, as not all brands are created equal, especially when it comes to holding up in a rich sauce. While I often recommend Barilla or Jovial for various pasta dishes, for this particular mac and cheese recipe, Jovial gluten-free elbows emerge as the undeniable champion. I’ve personally experimented with Barilla multiple times for mac and cheese, and my experience has been less than ideal. Its thinner structure tends to break down too easily, resulting in a mushy, shapeless mess rather than distinct, perfectly chewy noodles. This breakdown can severely compromise the texture of your final dish.

Jovial pasta, crafted from rice, consistently holds its shape beautifully and maintains a satisfying chew, even when coated in a creamy sauce. Its robust nature is crucial for a mac and cheese that truly impresses. You can typically find Jovial pasta at most well-stocked health food stores, specialty grocery stores, or conveniently order it online via Amazon. If you venture out and discover another gluten-free elbow macaroni brand that performs exceptionally well in your mac and cheese, please do share your recommendations in the comments section below! Your insights help our entire community of gluten-free cooks.

Mastering the Art of Cooking Gluten-Free Pasta

Cooking gluten-free pasta to perfection, especially for mac and cheese, requires a slightly different approach than traditional pasta. The goal is to achieve a tender yet firm bite, preventing the dreaded gummy or mushy texture. Here’s how to do it right:

**Salt the Water Liberally:** Just as the old Italian adage goes, your pasta water should be “as salty as the sea.” This isn’t just for tradition; generously salting the water is critical for seasoning the pasta from the inside out. Gluten-free pasta, like its wheat counterpart, absorbs water as it cooks, and if that water isn’t seasoned, your pasta will taste bland, regardless of how flavorful your sauce is.
**Boil in Abundant Water:** Ensure your water is at a rolling boil *before* adding the pasta. Use a large stockpot, filling it generously so there’s at least two, preferably three or four, inches of water above the pasta once it’s added. This ample water volume allows the pasta to circulate freely, preventing sticking and ensuring even cooking. A large pot also reduces the risk of boil-overs, saving you from a messy clean-up.
**Adjust Heat for Gentle Boil:** Once the pasta is added, reduce the heat to medium. The water should still be boiling, but it should be a gentler, more controlled boil rather than a furious, roaring one. This gentler boil is kinder to gluten-free pasta, which can be more delicate and prone to breaking apart under intense agitation.
**Undercook by Two Minutes:** This is perhaps the most crucial tip for perfect gluten-free mac and cheese. Always read the cooking directions on your pasta box, but then shave off two minutes from the recommended cooking time. For example, if your Jovial box suggests 10 minutes, cook it for precisely 8 minutes. You want the pasta to be slightly al dente, firm to the bite, because it will continue to cook slightly when mixed with the hot cheese sauce. This carryover cooking, combined with the pasta absorbing some of that glorious sauce, ensures a final product that is perfectly tender, never mushy or shapeless.
**Drain and Reserve Pasta Water:** As soon as your timer dings, immediately remove the pasta from the boiling water. Do not let it sit! Drain it, but make sure to *reserve* some of that starchy pasta water – it’s your secret weapon for achieving the perfect sauce consistency later on. There’s generally no need to rinse gluten-free pasta, as rinsing washes away the beneficial surface starches that help the sauce adhere. If you feel compelled to rinse, do so very, very briefly, no more than five seconds, just to cool it slightly if absolutely necessary.

The Essential Cheeses for Unforgettable Mac and Cheese

Achieving that iconic, deeply satisfying mac and cheese flavor requires the right blend of cheeses. For this recipe, we focus on two powerhouses that deliver maximum impact without overcomplicating things:

**Extra-Sharp Cheddar:** This is the cornerstone of classic macaroni and cheese. A block of extra-sharp cheddar provides that robust, tangy, and undeniably cheesy flavor that everyone expects. Its intensity ensures your sauce is anything but bland.
**The Freshly Shredded Difference:** This cannot be stressed enough: **DO NOT use pre-shredded cheese.** While convenient, pre-shredded cheeses are coated with cellulose or other anti-caking agents to prevent clumping in the bag. These additives, unfortunately, prevent the cheese from melting smoothly, resulting in a grainy, clumpy, or oily sauce that will entirely compromise the luxurious texture we’re striving for. Take the extra few minutes to shred your own block of cheddar using a box grater or the shredding attachment of a food processor. The difference in melt and texture is absolutely monumental.
**The Secret Ingredient: American Cheese:** I know, I know. This is often the most controversial ingredient, and you might be tempted to skip it. But trust me on this one – you *need* American cheese for that truly nostalgic, ultra-creamy, and glossy finish. While it’s not a gourmet cheese, it’s the secret weapon that replicates the familiar, smooth texture found in beloved Kraft or Velveeta mac and cheese. It emulsifies beautifully, adding an unparalleled melt, shine, and gooeyness that makes the sauce irresistible. This is what gives your mac and cheese that coveted “come-eat-me” look. I typically head to the deli counter at my local grocery store and ask for 4 ounces of good quality yellow American cheese – Land O’ Lakes is a reliable brand. Remember, we’re not aiming for highbrow; we’re aiming for irresistibly delicious and comfortingly familiar.

With just these two carefully selected cheeses, you’ll create a mac and cheese that delivers on flavor, texture, and that comforting appeal. There’s no need to splurge on an array of expensive, artisanal cheeses when these two do all the heavy lifting to perfection.

The Science Behind Skipping Flour: Why Cornstarch Reigns Supreme

For years, like many home cooks, I relied on flour to thicken my cheese sauces. However, an enlightening article from The Food Lab fundamentally shifted my perspective. Through compelling visual and textual evidence, they eloquently argued that cornstarch is superior for achieving an ultra-creamy, glossy, and stable cheese sauce – and my personal testing has confirmed they are absolutely right.

There are several compelling reasons why cornstarch outperforms flour in this gluten-free mac and cheese recipe:

**Purity of Flavor:** Flour, even gluten-free varieties, can impart a subtle, starchy taste to the sauce. Cornstarch, on the other hand, is virtually flavorless, allowing the rich taste of the cheeses and spices to shine through without competition.
**Smoother Texture:** Cornstarch creates a silkier, more uniform sauce compared to flour. Flour-based roux can sometimes result in a slightly grainy or pasty texture if not perfectly cooked, whereas cornstarch provides a consistently smooth and velvety mouthfeel.
**Transparency and Gloss:** One of the most visually appealing aspects of a great mac and cheese is its glossy sheen. Cornstarch is known for creating sauces with a beautiful translucent quality and a desirable shine, making your mac and cheese look as enticing as it tastes.
**Accessibility for All:** Mac and cheese is a staple at countless gatherings – BBQs, holidays, potlucks, and family dinners. Many people will seek out a gluten-free recipe to accommodate a friend or family member, even if they don’t typically cook gluten-free themselves. By using cornstarch instead of gluten-free flour, we keep the ingredient list simple and universally accessible. This means a non-gluten-free cook only needs to purchase one specialized item (the gluten-free pasta) that will be entirely used up, rather than investing in a bag of gluten-free flour that might sit in their pantry unused for months. This approach makes the recipe more approachable and less intimidating for a wider audience, ensuring that delicious gluten-free comfort food is within everyone’s reach.

Ultimately, by embracing cornstarch, we create a gluten-free mac and cheese that is not only safe for those with sensitivities but also undeniably superior in taste and texture, demonstrating that sometimes, simplicity and smart ingredient choices lead to the most extraordinary results.

Essential Tools for Your Gluten-Free Mac and Cheese Journey

Having the right kitchen tools at hand makes the process of creating this delicious gluten-free mac and cheese smooth and enjoyable. Here’s what you’ll need:

**Cutting Board and Knife:** For safely dicing and preparing ingredients, especially the American cheese block.
**Large Mixing Bowl:** Ideal for tossing your freshly shredded cheeses with cornstarch, ensuring an even coating.
**Medium Mixing Bowl:** Perfect for whisking together the evaporated milk, egg, and spices until thoroughly combined.
**Whisk:** Crucial for achieving a perfectly smooth, lump-free cheese sauce. Constant whisking helps prevent sticking and ensures even melting.
**Box Grater or Food Processor:** Absolutely essential for shredding your block of extra-sharp cheddar. Remember, fresh shredding is key for a smooth sauce!
**Measuring Cups and Spoons:** For accurate ingredient measurements, ensuring consistent results every time.
**Large Stock Pot:** You’ll need this for boiling your gluten-free pasta. A generous size ensures ample water for proper circulation and prevents stickiness.
**Medium Saucepan:** This is where your magic happens – for creating that rich, creamy cheese sauce. Its size is perfect for simmering and melting the cheese without scorching.

The Simple Yet Powerful Ingredients You Need

This recipe relies on a curated list of ingredients, each playing a vital role in achieving that perfect creamy, cheesy texture and flavor. Quality matters, so choose good ingredients where possible.

**Water and Salt:** For perfectly seasoned pasta.
**Jovial Gluten-Free Elbows:** The superior choice for holding shape and texture.
**Extra-Sharp Cheddar:** A block of good quality cheddar for maximum flavor. Remember to shred it fresh!
**American Cheese:** Essential for that smooth, glossy, and nostalgic gooeyness. Deli-sliced is preferred.
**Cornstarch:** Our secret weapon for a perfectly thick, flour-free sauce.
**Evaporated Milk:** Crucial for richness and an unbelievably creamy texture. Don’t substitute with regular milk.
**Large Egg:** Helps to emulsify and thicken the sauce, adding a “baked” quality without the oven.
**Frank’s RedHot or other hot sauce:** Just a dash for a subtle kick and depth of flavor, making the cheese taste even more vibrant.
**Onion Powder:** Adds a savory, aromatic foundation.
**Ground Mustard Powder:** Enhances the cheesy flavor profile, a classic mac and cheese secret.
**Table Salt:** (Plus more to taste if desired) For seasoning the sauce.
**Garlic Salt:** Infuses a delicate garlic flavor without being overpowering.
**Black Pepper:** Freshly ground is always best for aroma and flavor.
**Salted Butter:** The foundation for a rich and flavorful sauce.
**Saved Pasta Water:** Your liquid gold for thinning the sauce to your preferred consistency.
**Optional for topping:** Gluten-free breadcrumbs for a delightful textural crunch.

Storing and Reheating Your Delicious Gluten-Free Mac and Cheese

While this gluten-free mac and cheese is undeniably best enjoyed fresh, you can certainly savor the leftovers with a few smart reheating tricks. However, there’s one important rule to remember:

**Avoid Freezing:** As with most gluten-free pasta dishes, freezing is highly discouraged. The texture of gluten-free pasta can become unpleasantly mushy and crumbly after being frozen and thawed, losing its integrity and delicious chewiness.
**Refrigeration is Best:** Leftovers can be stored safely in an airtight container in the refrigerator for 1-3 days. Thanks to our intentional undercooking of the pasta, it holds up remarkably well, preventing it from turning into a complete mush upon reheating.
**Reheating and Thinning:** You will notice a significant change in consistency once your mac and cheese cools down – it will thicken considerably. This is a natural effect of the starches in the pasta and cheese sauce. When you’re ready to reheat, you’ll need to re-introduce some liquid to bring it back to its glorious creamy state.

**Microwave Reheating:** For individual portions, place the mac and cheese in a microwave-safe bowl. Add a tablespoon or two of milk (dairy or non-dairy, depending on your dietary needs) or water. Heat in 30-second intervals, stirring well after each, until heated through and creamy.
**Stove-Top Reheating:** For larger portions, transfer to a saucepan over low-medium heat. Add a splash of milk or water (start with 1/4 cup for a larger serving) and stir constantly as it warms. The sauce will gradually loosen as it heats.

**Adjust Consistency:** Start with a small amount of liquid, stir, and observe. You can always add more until you reach your desired consistency. The sauce will thin out more once it’s heated completely, so be patient and add liquid gradually. This way, you can customize the creaminess to your preference, ensuring every bite of leftover mac and cheese is just as satisfying as the first.

What to Serve with Your Gluten-Free Mac and Cheese Masterpiece

One of the many wonderful attributes of mac and cheese is its incredible versatility. It can effortlessly transition from a hearty main course to a beloved side dish, making it a perfect addition to almost any meal or occasion. You’ll frequently find it gracing tables alongside classic barbecue favorites or comforting homestyle meals.

Here are some popular and delicious ways to serve your homemade gluten-free mac and cheese:

**Classic Southern Pairings:** It’s a natural partner for savory dishes like slow-cooked pulled pork, tender brisket, or juicy barbeque chicken. These combinations are staples at southern eateries and BBQ joints, and for good reason – the richness of the meat perfectly complements the creamy mac and cheese.
**Holiday & Gathering Staple:** Beyond BBQ, mac and cheese holds a cherished place at potlucks, picnics, and family get-togethers. It’s often chosen over traditional pasta salads for its warm, comforting appeal. It even earns a spot on the most elaborate holiday tables, like Thanksgiving, proving its universal appeal. There truly is no wrong time to serve this iconic American comfort food.
**Elevate with Toppings:**
- **Crunchy Gluten-Free Breadcrumbs:** My absolute favorite! A sprinkle of toasted gluten-free bread crumbs on top adds a fantastic textural contrast that takes the dish to the next level.
- **Pulled BBQ Chicken:** For an extra protein boost and a complete meal, spoon some savory pulled BBQ chicken right on top.
- **Extra Hot Sauce:** For those who love a bit more heat, a drizzle of extra hot sauce can provide an exciting kick.
**Hearty Mix-Ins:**
- **Cubed Ham:** Stirring in some finely cubed cooked ham adds a salty, smoky dimension that is incredibly delicious.
- **Kid-Friendly Hot Dogs:** A fun and easy option for the younger crowd, sliced hot dogs can be mixed directly into the mac and cheese.
**Vegetable Sides:** Balance the richness with a fresh green salad, steamed broccoli, or roasted asparagus.

No matter how, when, or where you choose to serve this incredible gluten-free mac and cheese, be prepared for it to be devoured quickly! In fact, you’ll see in the accompanying video that I often double the cheese sauce recipe to ensure there’s plenty to go around. This recipe typically serves four people as a generous main dish, but can easily stretch to serve 8-10 as a side dish, depending on your guests’ appetites and the number of other offerings on the table.

Expert Tips for a Flawless Cheese Sauce

The cheese sauce is the heart and soul of any mac and cheese, and with these tips, yours will be perfectly smooth, creamy, and irresistible:

**Patience is a Virtue:** Creating a truly smooth and homogenous cheese sauce takes time and consistent stirring. Don’t rush the process. Keep the heat at medium-low and whisk frequently. This steady approach ensures the cheese melts evenly without separating or clumping, giving you that luscious, velvety consistency. If you rush it, you risk a lumpy or grainy sauce, which no one wants!
**The Magic of Pasta Water:** This is arguably the most important tip for achieving your ideal sauce consistency. As mentioned earlier, do not discard all of your pasta water after draining the cooked noodles! This starchy water is an invaluable asset. Its starch content helps to emulsify the sauce, making it even creamier and allowing it to cling beautifully to the pasta, far better than plain water or milk. If you accidentally poured it all out, don’t fret; milk can be used as a substitute, but the starchy pasta water truly makes a difference.
**Customize Your Consistency:** Everyone has a personal preference for how thick or thin they like their mac and cheese sauce. This recipe is designed to be adaptable. After you’ve mixed your cooked pasta with the cheese sauce, assess the consistency. If it’s too thick for your liking, begin adding the reserved pasta water, a tablespoon at a time, stirring well after each addition. Continue this process until you achieve your desired level of creaminess and flow. Some might prefer a very thick sauce and add none, while others might enjoy a looser sauce and add several tablespoons. This is your mac and cheese, so you get to decide!

Can You Bake This Mac and Cheese? (And My Honest Opinion)

The appeal of baked mac and cheese is a debate as old as time itself. Personally, I’ve never fully understood the allure. In my experience, the flavor profile remains largely the same, but it introduces an extra dish to wash and extends the total preparation time. My husband, however, argues that the magic of baked mac and cheese lies in the additional layer of shredded cheese on top, which transforms into a delightful, crusty, golden-brown topping. While I haven’t personally had the patience or the inclination to rigorously test a baked version in the oven, I can offer my best educated guess for those who crave that crispy top:

If you absolutely must bake it, here’s how I would approach it:

**Adjust Pasta Cooking Time:** Since the pasta will continue to cook in the oven, reduce its initial boiling time even further. Cook your gluten-free pasta approximately 4 minutes less than the package directions suggest. This extra-al-dente pasta will prevent it from becoming mushy during the baking process.
**Combine and Transfer:** Once your pasta is cooked and your cheese sauce is prepared, gently combine the two. Then, pour the glorious mac and cheese mixture into a 13×9 inch glass baking dish.
**Add Toppings:** For that coveted crusty top, generously sprinkle an additional layer of shredded sharp cheddar or a blend of your favorite melting cheeses (like Gruyère or Monterey Jack) over the surface. For an extra textural dimension, scatter a handful of gluten-free breadcrumbs over the cheese layer.
**Bake to Perfection:** Bake in a preheated oven at 350 degrees F (175 degrees C) for approximately 20-25 minutes, or until the cheese topping is beautifully melted, bubbly, and golden-brown, with those irresistible crispy edges starting to form.

While I remain a staunch advocate for the pure, unadulterated stove-top version, this method should help you achieve a respectable baked gluten-free mac and cheese if that’s truly your preference!

Visual Learner? Watch the Recipe in Action!

For those who prefer to see the cooking process unfold, a comprehensive tutorial video is available to guide you through making this incredible gluten-free mac and cheese from start to finish. The video should auto-populate and play directly on this page for your convenience. However, if for any reason it doesn’t load, you can always find it embedded within the bottom of the recipe card below. As a last resort, feel free to visit my YouTube Channel, where all my recipe videos are readily accessible. Watching the steps can be incredibly helpful for understanding the consistency of the sauce and the nuances of cooking gluten-free pasta perfectly.

Easy Gluten-free Mac and Cheese

Yield:
4

Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Creamy, thick and gooey mac and cheese that’s gluten-free and made entirely on the stove top. This recipe uses NO flour as a thickener. so no need to have that on hand. Just lots of cheese and spices and a little hot sauce to make it anything but bland. Tips on cooking the gluten-free pasta for a non-gummy final result. This is it! No other recipe needed. This recipe is also free of: soy, fish, shellfish, peanuts, tree nuts and sesame.

Ingredients

Water and salt for cooking pasta
1 box, 12 oz, Jovial gluten-free elbows
1/2 pound extra-sharp cheddar, freshly grated
4 ounces American cheese, cut into small cubes
1/2 TBSP cornstarch
12 oz, evaporated milk
1 large egg
1/2 teaspoon Frank’s RedHot or other hot sauce
1/2 tsp onion powder
1/2 teaspoon ground mustard powder
1/2 teaspoon salt (plus more to taste if desired)
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
4 Tablespoons (1/2 stick) salted butter
Saved pasta water for thinning
Optional: breadcrumbs

Instructions

Fill a large stock pot 3/4 full of water. Generously salt. Bring to a boil over high heat.
Using a box grater or food processor, shred your sharp Cheddar. Add to a large mixing bowl.
Cut into small cubes your American cheese. Add it to the large mixing bowl.
Add your cornstarch to the cheeses, toss to combine.
In a medium sized bowl add your: evaporated milk, egg, hot sauce, onion powder, mustard powder, salt, garlic salt and black pepper. Whisk to combine.
Once water is boiling, move the heat to medium (so still boiling, just not a roaring boil) and add your pasta. Set a timer for 8 minutes.
In a medium sauce pan, add your butter. Melt.
Add in your milk and egg mixture, as well as the cheese/cornstarch mixture. Stir frequently until everything is melted and combined.
Once your pasta is done, drain your pasta, reserving the pasta water.
Once your cheese mixture is done, pour it over your cooked and drained pasta and stir to coat.
Thin as much as you would like with additional pasta water until you reach the consistency you prefer.
Taste and adjust salt as needed.
Serve immediately, with gluten-free breadcrumbs on top for extra crunch and texture if you so desire.
Best eaten fresh. Cooled leftovers can be stored in the fridge 1-3 days, in an airtight container. Sauce will thicken considerably, and will need to be thinned with some water or milk when reheating.

Notes

Be sure to watch the video for visual directions before proceeding.

All of the frequently asked questions, tips and substitution questions are spelled out in detail above.

*Our allergies, while severe and that get re-tested frequently, are such that we can go strictly by what’s on the label. I do not call companies to see what things are derived from, or call manufacturers to see about potential cross contact. If your allergies require you to do so, please do your own homework. I cannot assure you of any ingredient’s safety, only you can do that. I simply share what works for our family

Inspired by: The Food Lab, Texanerin and The Cozy Cook.

Nutrition Information:

Yield: 4
Serving Size: 1

Amount Per Serving:
Calories: 869Total Fat: 55gSaturated Fat: 32gTrans Fat: 2gUnsaturated Fat: 18gCholesterol: 199mgSodium: 1476mgCarbohydrates: 61gFiber: 3gSugar: 8gProtein: 32g

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