Gluten Free Skillet Mac and Cheese

My Gluten Free Skillet Mac and Cheese is the ultimate cheesy comfort food, made with tender gluten-free elbow macaroni and a rich, creamy five-cheese sauce. I layer the macaroni with white cheddar, sharp cheddar, Colby Jack, mozzarella, and Gouda, then bake everything in a skillet until melted, bubbly, and golden brown. A blend of Cajun seasoning and smoked paprika adds a slightly smoky, savory kick that makes this baked gluten free mac and cheese anything but ordinary.

What Is Gluten Free Skillet Mac and Cheese?

This is one of my family's favorite oven-baked pasta dishes because it combines a homemade cheese sauce with layers of shredded cheese, then finishes in a skillet until bubbly and golden brown. After years of testing different cheeses, I settled on a blend of white cheddar, sharp cheddar, Colby Jack, mozzarella, and Gouda for the best balance of creamy texture and cheesy flavor. I layer the macaroni with cheese and sauce before baking so you get gooey pockets of melted cheese throughout every serving.

Key Ingredients

You can find a full list of the ingredients and their quantities in the recipe card below.

Evaporated Milk

Evaporated milk adds concentrated dairy richness without relying entirely on heavy cream. I combine it with whole milk and heavy cream to create an extra-creamy base that can hold up to the large amount of cheese in this recipe.

Cajun seasoning

I believe this is the ingredient that gives my mac and cheese a savory, slightly spicy edge that cuts through all of the rich cheese and cream. I use Slap Ya Mama, but another Cajun seasoning can be substituted. Keep in mind that different blends contain different amounts of salt and heat.

Five Cheese Blend

I've tested this recipe with more than 10 different cheese combinations over the years, and this five-cheese blend is my favorite. White cheddar, sharp cheddar, Colby Jack, mozzarella, and Gouda melt together smoothly while giving the sauce a balance of bold cheddar flavor, creaminess, cheese pull, and richness.

Why I Use Five Cheeses

• Sharp Cheddar: This provides the bold, classic mac-and-cheese flavor.
• White Cheddar: Adds more cheddar flavor while contributing to the creamy cheese sauce.
• Colby Jack: Mild, creamy and an excellent melting cheese.
• Mozzarella: Provides the gooey cheese pull and helps make those layers especially rich.
• Gouda: Adds a richer, slightly buttery flavor that makes the cheese blend more complex.

Why Bake Mac and Cheese in a Skillet?

The skillet is key for ensuring the crust can turn golden brown. Always be aware to use an oven-safe skillet as not all of them are safe for going into higher temps. I also think the golden crust creates a beautiful finish on top of the dish and elevates it when serving for holidays or a fancy dinner. This also allows the mac and cheese to go directly into the oven so it's evenly cooked and has deliciously savory edges around the whole pan.

How To Make Gluten Free Skillet Mac and Cheese

Step 1. Start by cooking the gluten-free pasta about 1 minute shy of al dente according to the package directions. The pasta will continue cooking in the oven, so slightly undercooking it helps prevent it from becoming too soft. While the pasta is boiling, shred your cheese and separate it into two equal bowls. Once the pasta is cooked, drain the pot before using it to melt the butter over medium heat. Whisk in the gluten-free flour and seasonings and cook for about 1–2 minutes, stirring constantly. Slowly whisk in the whole milk, evaporated milk, and heavy cream until smooth. Continue cooking until the sauce begins to thicken. This takes about 5 minutes.

Step 2. Reduce the heat to low and gradually add half of the shredded cheese, one handful at a time, whisking until melted before adding more. Keeping the heat low helps the cheese melt smoothly without becoming grainy or separating. Add the cooked macaroni into a large bowl. Then pour half of the melted cheese mixture on top of the macaroni and stir.

Step 3. Spread half of the cheesy macaroni evenly across the bottom of a large oven-safe skillet. Pour half of the remaining cheese sauce over the macaroni, then sprinkle half of the reserved shredded cheese over the sauce.

Step 4. Add the remaining macaroni, followed by the remaining cheese sauce.

Step 5. Add the last of the shredded cheese on top of the dish and sprinkle with Slap Ya Mama or Cajun seasoning.

Step 6. Bake uncovered at 350°F for 30–35 minutes, or until the cheese is completely melted, the sauce is bubbling around the edges, and the top is beginning to turn golden brown. Garnish with fresh parsley and enjoy!

Expert Tips

• Layer the Mac and Cheese: Instead of mixing all of the cheese into the sauce, I reserve half of the shredded cheese and layer it between the sauced macaroni. As the skillet bakes, that cheese melts between the layers, creating extra-cheesy pockets throughout the mac and cheese and a golden layer across the top.
• Shred Your Own Cheese: Freshly shredded cheese melts more smoothly than many pre-shredded varieties, which can contain fillers. This is especially important when you're making such a cheese-heavy sauce.
• Watch the Salt: Cajun seasoning and several of the cheeses already contain plenty of salt. Taste the cheese sauce before adding additional salt, especially if you're using a different Cajun seasoning blend.
  

Gluten Free Skillet Mac and Cheese Frequently Asked Questions

Perfect Pasta Options

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📖 Recipe

Gluten Free Skillet Mac and Cheese

1x2x3x

This Gluten Free Skillet Mac and Cheese combines tender gluten-free elbow macaroni with a rich five-cheese sauce and Cajun-inspired seasonings. It's layered with extra shredded cheese and baked in a skillet until creamy, bubbly, and golden brown for the ultimate baked gluten free mac and cheese.

5 from 1 vote

Nicole Kendrick

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Video

1x2x3x

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Side Dish, Snack

Cuisine American

Servings 6

Calories 1090 kcal

Equipment

• ▢
  1 Circulon 5-qt. Covered Sauté with Lid and Helper Handle
• ▢
  1 Strainer
• ▢
  Measuring spoons
• ▢
  Measuring cups
• ▢
  1 Circulon Solid Scraping Spoon

Ingredients

  

1x2x3x

• ▢ 12 oz gluten-free elbow macaroni, cooked

The Roux

• ▢ 1 ½ cups whole milk
• ▢ 1 ½ cup Evaporated Milk
• ▢ 1 cup heavy cream
• ▢ 5 tablespoon butter
• ▢ 4 tablespoon Gluten Free 1:1 Flour

5 Cheese Blend

• ▢ 8 oz white cheddar cheese shredded
• ▢ 8 oz sharp cheddar cheese shredded
• ▢ 8 oz Colby Jack cheese shredded
• ▢ 8 oz Mozzarella Cheese shredded
• ▢ 4 oz Gouda cheese shredded

Seasonings

• ▢ 1 tablespoon Slap Ya Mama seasoning or Cajun
• ▢ 2 teaspoon smoked paprika
• ▢ 1 ½ teaspoon garlic powder
• ▢ 1 teaspoon Italian seasoning
• ▢ ½ teaspoon onion powder
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon black pepper
• ▢ Fresh parsley for the top

Instructions

 

Making the Pasta

• Begin by boiling your pasta for al dente per the box instructions. Once the pasta is done, drain and set aside.
You can remove the pasta a few seconds early as it will continue cooking in the oven.
• While the pasta is boiling, grate the cheeses and divide them evenly between two large bowls.

Making the Cheese Sauce

• In the same pot, melt the butter over medium heat. Whisk in the gluten-free flour and seasonings and cook for about 1–2 minutes, stirring constantly. Slowly whisk in the whole milk, evaporated milk, and heavy cream until smooth. Continue cooking until the sauce begins to thicken. This takes about 5 minutes.
• Reduce the heat to low and gradually add half of the shredded cheese, one handful at a time, whisking until melted before adding more. Keeping the heat low helps the cheese melt smoothly without becoming grainy or separating.

Baking the Pasta

• Place the cooked macaroni into a large bowl. Then pour half of the melted cheese mixture into the macaroni and stir.
• In a large skillet, layer half of the cheesy macaroni, ½ of the remaining bowl of cheese, and ½ of the remaining cheese sauce. Then repeat that process to make another layer. Sprinkle a bit more of the "Slap Ya Mama" seasoning.
• Bake at 350 °F uncovered for 30-35 mins until the cheese is melted and turns slightly brown. Top with fresh parsley and enjoy!

Nutrition

Calories: 1090kcalCarbohydrates: 37gProtein: 51gFat: 83gSaturated Fat: 50gPolyunsaturated Fat: 3gMonounsaturated Fat: 21gTrans Fat: 0.4gCholesterol: 258mgSodium: 1486mgPotassium: 538mgFiber: 2gSugar: 12gVitamin A: 2954IUVitamin C: 1mgCalcium: 1401mgIron: 2mg

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