Gluten Free Baked Mac and Cheese

Few comfort foods hit as hard as a bubbling, golden-topped mac and cheese fresh from the oven, and this version delivers every bit of that magic without a trace of wheat. The key swap is cornstarch in place of traditional flour for the roux, which creates a silky, lump-free sauce that clings beautifully to every piece of pasta. A combination of freshly grated sharp cheddar and Gruyère gives the sauce serious depth — nutty, tangy, and rich all at once — while a pinch of dry mustard and optional cayenne keep things interesting. Pulling the pasta just shy of al dente before baking is a smart move that prevents the dreaded mushy texture that can plague gluten-free pasta dishes. The buttery breadcrumb and cheddar topping bakes into a shatteringly crisp crust that makes every forkful a textural dream. This recipe makes six generous servings, so it's just as at home on a weeknight dinner table as it is at a potluck or holiday spread. Once you try a baked mac and cheese this creamy and satisfying, the boxed stuff simply won't cut it anymore.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →