Gf Baked Mac n Cheese

Gluten Free Baked Mac ‘n Cheese


Baked GF Mac 'n Cheese

Wanting to make a baked gluten free version of mac & cheese, I thought logically and started writing down what I would need. Brown rice pasta (the ONLY one I use!)… check. Substitute regular flour for the white sauce… Check (after a little research, in which I found several options!) Crumb topping… check, and easy: I keep a stash of GF bread crumbs in the freezer.

To replace the regular flour I used sweet rice flour, popular in Asian cooking and known for it’s gelatinous properties. 

Next step was adjusting the cooking for the pasta. I added it to salted boiling water, let it come back to the boil, and then cooked it for only 2 minutes. I turned off the heat and set a timer for the remainder of the 7 minute cooking time. While I got on with the cheese sauce, the pasta was cooked perfectly!

The photo directly above is of the completed white sauce, before the cheese. While in my excitement I forgot to take a picture of the finished cheese sauce, you can see by the very next photo – just how gooey & cheesy it was; using a combo of grated cheddar and mozzarella.

If I seem enthralled with individual portions… it’s because I am. Everybody loves having their very own – no matter what’s being served. It’s also a great way keep a handle on leftovers… simply pop a bit of kitchen wrap on each one, and store in the fridge.

Baked GF Mac 'n Chesse

Another great thing about separate portions is the fun of customizing them! Take these mac n cheese; some might not want any crumb topping, some might want extra cheese on top and some might want a big shot of heat! 

Gf Baked Mac n Cheese

The end result is this unbelievably tasty & satisfying… yes, even the texture… GF Baked Mac ‘n Cheese!

ps Reheating the leftovers was another successful experiment: I added a splash of milk, put them in a steamer insert on top of boiling water and covered it for 10 minutes. Best ever (as well as only…) success with leftover GF pasta!

Gluten Free Baked Mac 'N Cheese
Serves 4
A GF version of everybody's favourite winter comfort food!
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Prep Time
20 min
Cook Time
15 min
Prep Time
20 min
Cook Time
15 min
  1. 1 tablespoon butter
  2. 1 tablespoon + 1 teaspoon sweet rice flour
  3. 1 cup milk (I used 2%)
  4. 1/2 teaspoon Kosher salt
  5. 1/4 teaspoon freshly ground black pepper
  6. *1 teaspoon good quality mustard (optional)
  7. 1 cup grated cheese (I used half cheddar & half mozzarella)
  8. 2 cups GF pasta (brown rice recommended)
  9. **1/4 cup approx. GF bread crumbs, crisped in 2 teaspoons olive oil (optional, but adds a lot of texture)
  1. Preheat oven to 350°
  2. Butter or spray 4 - 6 1-cup ramekins (for bigger or smaller portions) and set on baking sheet.
  3. Put the pasta water on to boil.
  4. Heat olive oil in small sauté pan, stir in GF crumbs, cooking for a couple minutes. Set aside.
  5. In small saucepan over medium heat, melt the butter.
  6. Whisk in flour, cook for 3 - 4 minutes, until starts to thicken and dry out.
  7. Quickly whisk in 1/4 cup of the milk, making sure there’s no lumps.
  8. Whisk in remaining milk, cook for about 5 minutes, whisking until thickened.
  9. Season with 1/2 teaspoon Kosher salt & 1/4 teaspoon pepper.
  10. Stir in the grated cheese, and mustard if using.
  11. Add pasta to boiling water, stirring and bring back to boil for 2 minutes only - then turn off the heat. Cover and let sit for 7 minutes. (Time to have pasta & sauce ready at same time).
  12. Drain pasta (saving approx. 1/4 cup cooking water) and leaving a bit of water clinging. Return to pot to mix immediately with the cheese sauce (if it's now too thick, add a little pasta water to thin it).
  13. Spoon into prepared ramekins, top with some grated cheese, and GF bread crumbs, if using.
  14. Bake at 350° for 15 minutes, until bubbling and brown on top.
  15. Serve and enjoy!
  1. Tip: if you're fast in the kitchen start the pasta first - but only if it doesn't sit too long waiting for the cheese sauce. Better to have the sauce waiting for the pasta!
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