Baked GF Mac ‘n Cheese

My mom made the original version of this pretty often when I was growing up and I loved it, so I’m so excited that I can still eat it now if I alter some of the ingredients. The tomatoes might freak you out (they freaked me out as a kid), but you should definitely try them out at least once — I love them now.

Any other types of cheeses are pretty interchangeable, but I do suggest always using some amount of white American because it’s not too mild but also not too sharp.





2 cups uncooked rice pasta (I use the Tinkyada brand — elbow macaroni, penne, or shells. If you have a corn allergy as well, please read the ingredients on other GF pasta brands — a lot like to use corn flour.)

2 tablespoons butter or margarine

1 small onion, chopped (~1/4 cup)

1 teaspoon salt

1/2 teaspoon pepper

1/4 cup gluten free flour (I have used King Arthur’s all-purpose GF flour, as well as brown rice flour)

1 3/4 cups milk

6 oz sliced American cheese (Applegate and Land o’Lakes are two corn starch free brands), cut into smaller cubes

1 small tomato, cut into slices


  1. Heat oven to 375°F. Cook and drain macaroni as directed on package using minimum cook time.
  2. In a medium-sized saucepan, melt butter over medium heat. Cook onion, salt and pepper in butter, stirring occasionally, until onion is crisp-tender. Don’t overcook.
  3. In small bowl, mix flour and milk until smooth; stir into onion mixture. Heat to boiling, stirring constantly. Boil and stir for 1 minute; remove from heat. Stir in cheese until melted. Stir in macaroni. Pour mixture into ungreased casserole dish. Lay out tomato slices on top.
  4. Bake for about 30 minutes or until bubbly and light brown.


Servings: around 6

I always end up using more salt and pepper than this recipe calls for, but that’s just me. I’ve also added a little shredded parmesan and shredded cheddar to this before, and it’s turned out great, but that’s optional.

Obviously, feel free to use other brands unless specified otherwise. Sometimes brands matter, sometimes they don’t. They usually matter more when baking.



NOTE: If you’re only sensitive to one or two of the four allergies this blog avoids, feel free to interchange things (i.e. eggs for egg replacer, regular flour for GF flour, corn starch for other starches, soy sauce for coconut aminos). 


One Comment Add yours

  1. Yum! This looks so delicious 🙂


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