Gluten Free Macaroni and Cheese


Does your gluten free diet have you missing macaroni and cheese? Don’t fret! Try this gluten free recipe.

Gluten Free Macaroni and Cheese


4 cups uncooked gluten free macaroni (I like to use penne rigate)

2 ½ cups grated assorted cheese (cheddar, swiss, mozzarella)

2 cups corn Chex, crushed

2 ½ cups skim milk

½ tsp. salt

¼ tsp. pepper


Preheat the oven to 400 degrees. Spray a 9 x 11 glass pan with gluten free non-stick cooking spray.

Crush the corn Chex into fine pieces (I use a Ziploc bag).

Cook the gluten free macaroni according to the package directions. Drain and return to the same pot used for boiling. Add milk, salt and pepper.  Add cheese a little bit at a time while stirring constantly, yet gently,with a plastic spatula (otherwise the cheese tends to stick to the pan). Cook until the milk thickens slightly and all the cheese is melted. Pour everything into the prepared pan. Top with the crushed corn Chex.

Bake for 15-20 minutes. Cool and serve. Makes 4 main dish servings or 6 side dish servings.

****If you want a creamier macaroni and cheese, you can use 2% milk, whole milk and/or cream.

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