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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

  • rachellpoetker
    11 AUG, 2017
    I'm not sure why this recipe has only three stars... it is easily the best GF mac and cheese recipe I've found. My husband actually prefers it to the version I made before I found out I have Celiac's Disease. I usually make slightly more of the cheese sauce and bake it in a large Pyrex baking dish. But that rice crispie topping is INCREDIBLE. (Again... we double it!)
  • 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.)