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Gluten-Free Mac and Cheese

Deliciously creamy gluten-free mac and cheese made with Tillamook Sharp Cheddar and Monterey Jack cheeses. Perfect for a family dinner or a cozy night in.

50min serves 6-8


  • 3 cups (12 oz) Tillamook Shredded Sharp Cheddar Cheese

  • 1 cup gruyère, shredded

  • 7 tbspTillamook Salted Butter

  • 6 tbsp gluten-free flour (such as Bob’s Red Mill Gluten Free Flour)

  • 4 cups milk

  • ¼ tsp cayenne pepper

  • 1½ tsp dry mustard powder

  • 1 tsp salt

  • 1 tbsp ground black pepper

  • 1 lb gluten-free pasta of your choice (elbow shape is traditional), cooked to al dente or according to the directions on the package

  • 1 cup fresh gluten free bread crumbs (optional)


  • Bowls

  • 3 qt Casserole Dish

  • Saucepan

  1. Preheat oven to 350°F.

  2. Mix Tillamook Shredded Sharp Cheddar and gruyere cheese together in a bowl, set aside.

  3. Melt 6 tablespoons butter in a medium heavy bottom saucepan over medium-low heat. When butter is melted, whisk in gluten free flour; keep whisking until roux thickens and lets off a nutty aroma, 2-3 minutes.

  4. Add milk in a thin stream to roux, whisking as you go. Add cayenne, mustard, salt and pepper. Allow mixture to come to a low boil, continuing to whisk.

  5. Simmer sauce until thickened, about 2 minutes, then turn off heat and stir in all but ½ cup of shredded cheese.

  6. Stir in cooked, drained gluten free macaroni into cheese sauce. Pour entire contents into buttered casserole dish (a 3 qt dish is the right size).

  7. In a small bowl, stir together bread crumbs (if using) and remaining ½ cup cheese. Sprinkle over macaroni. Bake in middle of oven 25-30 minutes, until golden and bubbling.