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Gluten-free stovetop mac and cheese up close showing off the creamy texture.

Gluten-free Three Cheese Mac and Cheese

Sara Vaughn
This gluten-free three cheese stovetop mac and cheese recipe has all the cheesy goodness you love and is ready in only a few minutes!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course pasta, Side Dish
Cuisine American
Servings 8
Calories 413 kcal

Ingredients
  

  • 1 Box Gluten-free Pasta of Choice Most gluten-free pastas come in 12 ounce boxes.
  • 1 ½ Cups Milk
  • 1 Cup Heavy Whipping Cream
  • ¼ Cup Butter
  • ¼ Cup Corn Starch or 1:1 gluten-free flour
  • 1 ½ Cups White Chedar Cheese
  • 1 ½ Cups Cheddar Cheese
  • ½ Cup Cream Cheese softened
  • 1 Teaspoon Dried Mustard
  • ½ Teaspoon Paprika
  • 1 ½ Teaspoons Garlic Powder
  • 1 Teaspoon Onion Powder
  • 1 ½ Teaspoons Salt
  • ½ Teaspoon Pepper

Instructions
 

Cook the pasta.

  • Boil the pasta and set aside.

Make the cheese sauce.

  • While the pasta is cooking shred the cheeses as needed and set them aside and let the cream cheese come to room temperature.
  • In a small bowl, whisk together the cornstarch and ½ cup of the milk and set it aside.
  • In a pot over medium heat melt the butter.
  • Add the corn starch slurry, remaining milk, heavy cream, and cream cheese. Let the mixture cook, occasionally stirring until the cream cheese has melted and the sauce starts to thicken a little bit.
  • Stir the spices into the sauce.
  • Once the sauce has started to thicken, reduce the heat to low and add a little bit of the cheese to the pot and stir until melted. Add the remaining cheese in increments and continue to stir until all the cheese is completely melted in the sauce.

Make the mac and cheese

  • Combine the pasta and the sauce and enjoy!

Notes

Making stovetop mac and cheese sauce is not hard, but here are a few tips and tricks to keep it from becoming grainy and the cheese from separating.
  • Do NOT skip hydrating your starch of choice for making the roux. This simple step helps to hydrate the gluten-free starch, which tends to take more liquid than traditional flour.
  • Use room temperature ingredients. Making sure that all the ingredients are at similar temperatures helps everything come together without being shocked. I like to keep everything at room temperature for about 30 minutes before I start cooking.
  • Do NOT use pre-shredded cheeses. Shredding your cheese is one step that can really make a difference to a creamy cheese sauce and keep the cheese from separating in the sauce. Pre-shredded cheese often has anti-caking and mold inhibitor ingredients that keep the cheese from clumping together. These ingredients can also keep the cheese to not melt as it normally would.
  • Slowly add the cheese. Do not add all the cheese at once. Add it slowly in small amounts and let it melt before adding more.
Keyword gluten free mac and cheese, homemade mac and cheese, mac and cheese recipe, macaroni and cheese, stovetop mac and cheese