Gluten Free Homestyle Mac and Cheese

Gluten Free Homestyle Mac and Cheese

Category Sides
Servings 5
Prep Time 25 minutes
Cook Time 10 minutes

Pit Boss Kitchen


  • 4 Tbsp Unsalted Butter
  • 2 1/2 cups whole milk
  • 1 cup panko (Gluten free Japanese breadcrumbs)
  • 2 tbsp all purpose gluten free flour
  • 1/2 tsp English mustard powder
  • Cayenne pepper
  • Red pepper flakes
  • 8 oz Gluten Free Rotini pasta
  • 1/4 oz finely grated Parmesan
  • 4 oz grated Fontina
  • 4 oz grated Gruyere
  • 4 oz grated sharp White Cheddar
  • 2 tsp fresh Thyme leaves
  • 3/4 tsp salt (divided)
  • 1 finely grated garlic clove
  • 1/2 small sweet onion


  1. Preheat your grill to 350°F.
  1. Cook pasta in a large pot of boiling salted water (open flame broiler). Cook to al dente (6-8 mins). Strain and rinse with cool water, set aside.
  1. Melt 2 Tbsp butter in skillet and add panko. Stir until bread crumbs have browned, transfer to a small bowl and add the parmesan, thyme leaves, and ¼ tsp salt.
  1. Bring milk to a bare simmer in small saucepan — keep warm.
  1. Melt 2 Tbsp butter in medium saucepan. Add onion and garlic. Stir until onions begin to soften and are fragrant. Sprinkle flour over them and continue cooking, stirring constantly.
  1. Once the mixture begins to stick to the bottom of the saucepan (about 1 min), start slowly adding in the warmed milk. Whisk to combine after each addition.
  1. Bring sauce to a boil once combined, then reduce the heat to a simmer. Stir until the sauce has thickened and doesn't feel/look grainy (6-8 minutes).
  1. Add fontina, cheddar, Gruyere, cayenne and red pepper flakes (to taste), mustard powder, and 1/2 tsp salt.
  1. Remove from heat and mix in pasta.
  1. Transfer mixture to a 2-quart baking dish.
  1. Top with panko, parmesan mixture.
  1. Bake 8-10 minutes — until sauce is bubbling around the edges. Let cool in pan for 15 minutes before serving.
  1. ENJOY!