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Gluten-Free Mac and Cheese


With this recipe, everyone can enjoy a forkful of warm, comforting mac and cheese, complete with a crunchy topping.

  • Servings: 6

Photography: Andrew Purcell

Source: Everyday Food, May 2012


  • 3 tablespoons unsalted butter, plus more for dish
  • 1/2 cup gluten-free crisp puffed-rice cereal, slightly crushed
  • 1 ounce Parmesan, grated (1/4 cup)
  • 1 small yellow onion, diced small
  • 2 tablespoons potato starch
  • 2 cups whole milk, warmed
  • 3/4 pound cheddar, shredded (3 cups)
  • 1 teaspoon Dijon mustard
  • 3/4 pound gluten-free penne, cooked until al dente and drained
  • unsalted butter
  • Coarse salt and ground pepper


  1. Preheat oven to 350 degrees. Butter six 8-ounce ramekins or a 2-quart baking dish. Microwave 1 tablespoon butter until melted, then toss with cereal and Parmesan.

  2. In a medium saucepan, melt 2 tablespoons butter over medium. Add onion and cook until softened, 4 minutes. Sprinkle with potato starch and cook 1 minute. Slowly whisk in milk and cook, whisking constantly, until thickened, about 3 minutes. Remove from heat and stir in cheddar and mustard until smooth; season with salt and pepper. Add pasta and stir to coat; transfer to ramekins or baking dish. Sprinkle with cereal mixture and bake until sauce is bubbling and topping is golden, 15 to 20 minutes.

Reviews Add a comment

  • dannyevntmgmt
    23 JAN, 2016
    Just made this and eating a bowl now! It tastes good, and is the first mac and cheese I've had six going gluten free six months ago, so enjoying it even more!! Will use a bit more whilegrain mustard next time, and might add crab meat.
  • GF Ag Reporter NZ
    13 JUN, 2013
    I make a similar mac&cheese - I like to put in corn nibblets and my crunchy topping is made with dried bread crumbs (made from disaster loaves.)