This classic gluten-free macaroni and cheese is plenty creamy and richno wheat flour needed.
Gruyere, Gouda, and Monterey Jack all work well.
Learn how to make gluten-free mac and cheese.

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This mac and cheese is just as simple and easy to make as any version you’ve made before.
Mac and cheese is a fantasticmake-ahead meal, and this gluten-free version is no exception.
Wrap and refrigerate for up to two days, or freezefor up to three months.

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Make roux:
Meanwhile, melt butter in a large saucepan over medium.
Add flour; cook, whisking constantly, until mixture turns light golden brown, about 3 minutes.
Gradually whisk in milk until smooth.

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Stir in mustard, salt, and pepper until well combined.
Fold in cooked pasta until fully coated in sauce.
Sprinkle with 1 cup of the Colby Jack.

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Top with remaining pasta mixture, and sprinkle evenly with remaining 1 cup Colby Jack.
Broil dish:
Preheat broiler with oven rack positioned 6 inches from heat source.
Remove from oven; let cool 10 minutes.

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Sprinkle with crumbled bacon, and serve.
Frequently Asked Questions
This gluten-free mac and cheese tastes no different than a traditional version.
It’s cheesy, gooey, and everything you love about this crowd-pleasing side.

Credit:Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Claire Spollen

Credit:Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Claire Spollen

Credit:Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Claire Spollen

Credit:Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Claire Spollen

Credit:Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Claire Spollen

Credit:Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Claire Spollen

Credit:Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Claire Spollen