This recipe for gluten-free macaroni and cheese puts a healthier twist on the favorite comfort food dish. Just a few easy swaps makes this macaroni and cheese gluten-free and lower in fat, but I promise it tastes just like the classic. Keep scrolling to find out how to make it.
You can trust this Hungry Blonde when I say I take making “healthier” versions of favorite dishes VERY seriously. Plus, when it comes to macaroni and cheese, I know you can’t sacrifice flavor or richness…and you definitely can’t sacrifice cheesiness ;). So, when I tell you that you are absolutely going to love this Gluten-Free Macaroni and Cheese – and probably not even be able to tell it’s healthier – you know I mean it!
PrintHealthier + Gluten-Free Macaroni and Cheese
A slightly healthier twist on everyone’s favorite comfort food, this Macaroni and Cheese is gluten-free and lower in fat. Still rich and creamy, no one will be able to tell the difference!
- Prep Time: 20
- Cook Time: 15
- Total Time: 35 minutes
- Yield: 8–10 1x
- Category: Dinner, Pasta, Sides
- Method: Stovetop, Bake
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 lb gluten-free pasta (macaroni, shell or rotini shape is best)
- 2 tablespoons unsalted butter
- 2 tablespoons gluten-free baking flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 2 cups 2% milk
- 1 1/2 cups shredded cheddar cheese
- 1/4 cup + 2 tablespoons grated parmesan cheese
- 1/3 cup plain Greek yogurt (any fat %)
- 1/4 cup gluten-free breadcrumbs
- fresh parsley for garnish (optional)
Instructions
- Preheat oven to 450
- Cook pasta as directed in salted water until al dente
- In a separate large pot or skillet, melt butter over medium heat, then whisk in the flour, salt, pepper, garlic powder and paprika. Whisk until it forms a paste-like roux
- Whisk in milk 1 cup at a time. Continue cooking for 5-6 minutes, whisking frequently until the sauce thickens and just begins to bubble
- Turn heat to low and whisk in cheddar cheese + 1/4 cup parmesan until fully melted, then whisk in the Greek yogurt until well combined
- Turn off heat and stir in the cooked + drained pasta
- Transfer to a large greased casserole/baking dish
- In a small bowl combine 2 tablespoons grated parmesan cheese and bread crumbs. Season with some salt and another sprinkle of paprika. Sprinkle evenly over the macaroni and cheese
- Bake for 13-15 until the top turns golden brown
- Serve hot topped with freshly chopped parsley and freshly cracked black pepper
Keywords: gluten free macaroni and cheese, healthier macaroni and cheese, easy macaroni and cheese, low fat macaroni and cheese
What pasta should I use?
Any gluten-free pasta will work. In this case, I tend to prefer a brown rice pasta. However, you can also use a chickpea pasta for additional protein and fiber, but the texture and flavor with be a bit nuttier. In addition, you can use regular pasta (if not gluten-free).
What flour should I use?
In this case, I used Bob’s Red Mill 1:1, it’s my favorite gluten-free flour because it can sub in easily to recipes that call for all-purpose flour. If you’re not gluten-free you can use regular flour.
Can I use a different milk?
Yes, you can use any fat percentage milk, or your favorite nondairy milk. However, if using a nondairy milk just be sure to use an unflavored one.
What breadcrumbs should I use?
I used 4C unseasoned (plain) gluten-free breadcrumbs. You can use any of your favorite breadcrumbs – panko would be delicious too!
As always, if you make this Macaroni and Cheese or any of my other recipes I’d love to know how they turned out. Please leave a review, and be sure to tag me on Instagram @Hungry.Blonde! xoxo GG
You might also like:
Plant-Based Taco Pasta
Parmesan Garlic Lentil Pasta
Everything Bagel Macaroni & Cheese
Vegan Fettuccine Alfredo
Air Fried Parmesan Cauliflower Gnocchi
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