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Gluten Free Macaroni Cheese - Three Cheese recipe by Glutarama
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5 from 4 votes

Easy Gluten Free Macaroni Cheese

A delicious homemade gluten free Mac and Cheese recipe made with three cheeses (options to use less). With a rich and creamy cheese sauce mixed through gluten free pasta and popped under the grill to finish off with a cheesy crust. You'll never need another macaroni cheese recipe.
Prep Time15 mins
Cook Time5 mins
Course: Main Course
Cuisine: American, Gluten Free
Keyword: cheese, macaroni, pasta
Servings: 4 servings
Calories: 734kcal
Author: Glutarama


  • 250 g gluten free macaroni pasta
  • 100 g butter
  • 50 g gluten free plain flour (all purpose flour)
  • 500 ml milk
  • ½ tsp garlic powder
  • ½ tsp Colman's Mustard Powder (optional)
  • 1 tbsp gluten free Worcestershire Sauce
  • 150 g mature cheddar (grated)
  • 50 g pre-grated mozzarella
  • 30 g grated parmesan cheese (fresh or in a tub)
  • 1 drop turmeric oil (optional)


  • First off you need to pre-cook your macaroni pasta. Do this by measuring the amount into a saucepan, covering with boiled water (add a dash of oil to prevent sticking) and cook for the length suggested on the packaging.
    DO NOT OVER COOK - this needs to be al dente
  • Drain the cooked pasta with a sieve or colander and set aside while you make the cheese sauce.

To make the 3 cheese sauce

  • In a bowl add the three cheeses and mix to combine. Set aside for now.
  • In a medium saucepan gently heat the butter until melted. Remove from the heat.
  • Add the plain flour in one go and beat with the spatula until there are no lumps and you have a flour paste (or roux).
  • Start to pour in the milk. begin with a few tablespoons first to loosen the flour paste. Gradually add all the milk beating hard to prevent lumps.
    TOP TIP: if you use a room temp milk, it's less hard work. Don't worry if the flour paste looks like a lumpy mess to begin with, it does this when it reacts with the cold milk but as you add more milk it will loosen to a béchamel (white) sauce.
  • Now you can return the saucepan to the heat and continue to stir while you cook the flour. This process eliminates the flour flavour to sauces.
  • The béchamel sauce will thicken as it warms through. You can now add the majority of the three cheese mix, keeping enough back to top your macaroni cheese.
  • Also add the mustard powder, garlic powder, Worchester Sauce and turmeric oil if using (you'll notice the improvement in colour immediately). Give the cheese sauce a good stir to combine all the ingredients.
  • Now tip the cooked macaroni into the cheese sauce and mix to coat all the pasta.
  • Grease your oven proof dish (this makes serving easier and washing up much easier!) Pour the macaroni cheese mixture into the dish and spread evenly. Finally top with the remaining cheese.
  • Pop the macaroni cheese under the grill for 5 minutes or more to achieve the optimum caramelised cheese topping.
  • Serve immediately with gluten free garlic bread if you needed more carbs in your life!


Calories: 734kcal | Carbohydrates: 63g | Protein: 25g | Fat: 44g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 753mg | Potassium: 286mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1356IU | Vitamin C: 1mg | Calcium: 567mg | Iron: 2mg