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  • Jefferson Adams
    Jefferson Adams

    Easy Baked Gluten-Free Macaroni and Cheese

    Reviewed and edited by a celiac disease expert.

    Macaroni and cheese is one of the true comfort foods, beloved by kids and adults from sea to sea. There are dozens of kinds you can make from s box, but homemade macaroni and cheese is a true delight.

    This recipe requires no boiling, and delivers a delicious, creamy macaroni and cheese that will please even your pickiest eaters.

    The finished baked macaroni and cheese. Photo: CC--KellyKIngredients:
    1 pound uncooked gluten-free macaroni (use Schar penne)
    4 eggs
    3 cups (2 cans) evaporated milk
    2 cups water
    2 tablespoons butter, melted
    ⅓ pound shredded American cheese
    ⅓ pound shredded cheddar cheese
    ⅓ pound shredded Monterey Jack cheese
    2 teaspoons gluten-free mustard
    1 teaspoon salt
    ½ teaspoon ground white pepper

    Directions:
    Heat the oven to 350 degrees F (175 degrees C).

    In a large shallow baking dish, toss

    Mix uncooked macaroni and melted butter together, making sure the macaroni and the inside of the dish are both thoroughly coated. Add cheese, and stir until evenly mixed.

    In a medium bowl, mix the evaporated milk, water, eggs, mustard powder, salt, and white pepper.

    Pour over the macaroni, and bake uncovered for 45 minutes, or until it is firm in the middle.

    Remove from the oven, and let cool for 5-10 minutes before serving.


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    I tried this recipe and it did not work out for me. In my opinion, it was like having pasta in an egg quiche. I would not make this again. I was disappointed in how it came out since the price of most gluten-free pasta is so expensive.

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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