Gluten Free Macaroni & Cheese
Creamy gluten-free mac and cheese made with mochiko roux, sharp cheddar, Gouda, and a crunchy gluten-free cornflake topping.
Chef Clay is a long-time Spice House customer, who's nice enough to bring our staff samples of some of his recipes. Thanks Chef, we loved the mac-n-cheese!
- Use mochiko sweet rice flour to make a gluten-free roux that thickens the milk and half and half into a silky cheese sauce.
- Grate real cheese for best melt; fold pasta into sauce, top with Gouda and gluten-free cornflake crumbs, then bake 25 to 35 minutes until bubbly.
- Confirm all ingredients are certified gluten free and avoid cross-contact to keep the dish safe for celiac or gluten-sensitive diners.
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Preparation Instructions:
1. In large stock pot, boil the pasta until al dente, according to package directions. Transfer to colander.
Drain and rinse with cool water to stop the cooking. Set aside. Preheat the oven to 375 degrees Fahrenheit.
2. Using the same large stock pot, over medium heat, add the butter. When the butter has melted, add the flour, salt, dry mustard, pepper, and 1/4 teaspoon smoked Spanish paprika. With a whisk, stir constantly for a few minutes.
3. Add the milk and half & half slowly to the roux, stirring constantly with a whisk. Continue to stir constantly until the sauce thickens, about 8-10 minutes.
4. Remove from heat and add 4 cups of the cheddar cheese, stirring with a wooden spoon until all of the cheese has melted. Add the pasta back to the cheese sauce. Toss gently until all of the pasta is coated.
5. Transfer the cheese coated pasta to a 14” x 9” x 2½” casserole dish. Spread the Gouda cheese evenly across pasta. Sprinkle Spanish Smoked Paprika evenly across the top. Sprinkle Cornflake crumbs evenly across the top.
6. Bake for about 25-35 minutes, until the mac and cheese starts bubbling.
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Frequently Asked Questions
Is this mac and cheese truly gluten free?
Yes if you use certified gluten-free pasta and make sure the cornflake crumbs, mochiko, and any packaged seasonings are labeled gluten free. Also avoid cross-contact by using clean pots, utensils, and surfaces.
What is mochiko sweet rice flour and can I substitute it?
Mochiko is a fine sweet rice flour used here to make the roux. You can swap with a gluten-free all-purpose flour blend 1:1, or use a mix of rice flour plus tapioca. If using cornstarch, make a slurry with cold liquid and add at the end rather than replacing 1:1 in the roux.
Are cornflake crumbs safe for a gluten-free recipe?
Not always. Many cornflakes contain barley malt or are made where gluten grains are present. Use a certified gluten-free cornflake brand, or replace with gluten-free panko, crushed gluten-free crackers, or toasted gluten-free breadcrumbs for the crunchy topping.
How do I prevent a grainy or separated cheese sauce?
Whisk the roux and dairy constantly over medium heat until the sauce thickens. Remove from heat before adding cheese, then stir the cheese in gently until melted. Use freshly grated full-fat cheese and avoid overheating, which can cause oil separation.
Can I make this ahead or freeze it?
Yes. Assemble up to the casserole stage, cover, and refrigerate up to 24 hours before baking. To freeze, assemble unbaked in a freezer-safe dish for up to 3 months and bake from frozen, adding 20 to 30 minutes. Reheat cooked leftovers covered at 325 to 350 F with a splash of milk to revive creaminess.
What cheeses can I use if I do not have Gouda or sharp cheddar?
Good swaps include Colby, Monterey Jack, fontina, or gruyere for melt and flavor. Avoid pre-shredded bags with anti-caking agents if possible because they can affect sauce texture.
How many people does this recipe serve?
With two 12-ounce boxes of pasta and the cheese amounts listed, expect about 8 to 10 side-dish servings or 6 to 8 main-course portions. Adjust salt and portion sizes to taste.
Is this mac and cheese truly gluten free?
Yes if you use certified gluten-free pasta and make sure the cornflake crumbs, mochiko, and any packaged seasonings are labeled gluten free. Also avoid cross-contact by using clean pots, utensils, and surfaces.
What is mochiko sweet rice flour and can I substitute it?
Mochiko is a fine sweet rice flour used here to make the roux. You can swap with a gluten-free all-purpose flour blend 1:1, or use a mix of rice flour plus tapioca. If using cornstarch, make a slurry with cold liquid and add at the end rather than replacing 1:1 in the roux.
Are cornflake crumbs safe for a gluten-free recipe?
Not always. Many cornflakes contain barley malt or are made where gluten grains are present. Use a certified gluten-free cornflake brand, or replace with gluten-free panko, crushed gluten-free crackers, or toasted gluten-free breadcrumbs for the crunchy topping.
How do I prevent a grainy or separated cheese sauce?
Whisk the roux and dairy constantly over medium heat until the sauce thickens. Remove from heat before adding cheese, then stir the cheese in gently until melted. Use freshly grated full-fat cheese and avoid overheating, which can cause oil separation.
Can I make this ahead or freeze it?
Yes. Assemble up to the casserole stage, cover, and refrigerate up to 24 hours before baking. To freeze, assemble unbaked in a freezer-safe dish for up to 3 months and bake from frozen, adding 20 to 30 minutes. Reheat cooked leftovers covered at 325 to 350 F with a splash of milk to revive creaminess.
What cheeses can I use if I do not have Gouda or sharp cheddar?
Good swaps include Colby, Monterey Jack, fontina, or gruyere for melt and flavor. Avoid pre-shredded bags with anti-caking agents if possible because they can affect sauce texture.
How many people does this recipe serve?
With two 12-ounce boxes of pasta and the cheese amounts listed, expect about 8 to 10 side-dish servings or 6 to 8 main-course portions. Adjust salt and portion sizes to taste.
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