This Gluten Free Crockpot Mac and Cheese has become a staple in my house. It is so easy to make and it is something your whole family will love! This recipe is loaded with flavor and only requires 15 minutes of hands on time. It makes for a great weeknight dinner for the nights where you are running the kids around to activities. Not only is this recipe gluten free, but it can also be made allergy friendly for those with food allergies.
My husband travels a lot during the week for work. When he gets home he is always starving! It is like he almost forgets to eat when he is not with me, ha. This is something I truly do not understand because I never skip a meal. Anyways, I love having one of his favorite dishes waiting for him as soon as he walks in the door. Creamy mac and cheese has been his favorite comfort food since he was a kid. In fact, he said this is the Best Mac and Cheese he has ever had! You can use this dish as a main dish or use it as a side dish. When using this recipe as a side, I like to make it with my Homemade Gluten Free Chicken Nuggets.
Why I Love This Recipe
- This Gluten Free Mac n Cheese is oh so creamy yet not too heavy.
- This recipe only requires 15 minutes of hands on time and requires minimal ingredients.
- Naturally this recipe is gluten free, soy free, and nut free.
- While this recipe is my go to for Gluten Free Mac and Cheese, I have a dairy free, gluten free, and nut free version on my blog. This Paleo Mac and Cheese is super easy to make and is quite delicious too!
- You can easily add vegetables to this dish by pureeing vegetables like butternut squash and broccoli and mixing it in. Blanching Broccoli is the quickest way to add your vegetables in.
- This dish is the best choice for when you are hosting kids. It is a little more elevated than traditional boxed mac and cheese, yet super kid friendly. I haven’t met a kid that isn’t a big fan of mac and cheese.
- While this mac and cheese recipe is intended for the crockpot, you can also use an all purpose instant pot too!
- My other favorite comfort foods that go well with this recipe are: Jalapeno Wrapped Bacon Poppers and Air Fryer Potato Skins.
- Gluten-free pasta– I like the Macaroni noodles. I get mine from Thrive Market. If you use my link to sign up for Thrive you will save money on your first order. Jovial noodles are made with brown rice. Jovial is my go to pasta brand ever since I found out I have celiac disease.
- Milk-I used almond milk because we do not have regular milk in our house. However, any kind of milk will work.
- Onion powder, garlic powder, salt & pepper: For flavor.
- Sour cream-This adds to the creaminess and texture.
- Sharp cheddar cheese- I had sharp cheddar on hand so that is what I used.
- Arrowroot-This helps thicken the creamy cheesy sauce.
- Butter-This helps with the creaminess and flavor.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Pasta-If you are not gluten free, you can use regular pasta noodles or whole wheat noodles. Regardless of what kind of pasta you use, I do suggest elbow macaroni.
- Spices-If you like extra spices like myself, you can add a little bit of paprika to give this dish a kick but that is not necessary.
- Milk-If you like your mac and cheese thicker and creamier, you may want to use whole milk or heavy cream, although it is no completely necessary.
- Cheese-While sharp cheddar is the best cheese for this recipe. White cheddar, monterey jack, pepper jack cheese (my husband’s favorite) are also great options too. I do not suggest using american cheese, I only suggest using pre-shredded cheese in this recipe. Keep in mind, different cheeses will give this dish a different flavor. I know a lot of people use velveta cheese, but I do not suggest using that. It is highly processed and filled with a lot of unnecessary ingredients. Regular cheese does the trick and is a lot better for you!
- Arrowroot-In my opinion, is the best gluten-free flour for binding things. However, you can also use corn starch or potato starch if you are not too sensitive to those foods.
- Lobster-My husband loves lobster mac and cheese. I added a little bit of lobster to this recipe for fun! Totally not necessary but adds a nice elevated touch.
- Butter-You can also use ghee or clarified butter.
This recipe has not been tested with any other substitutions or variations. If you try something else out please let me know how it turns out in the comments below!
How To Make Crockpot Gluten Free Mac and Cheese
- Tip #1: Do not over cook your noodles! Gluten free noodles especially are known for getting mushy. I suggest cooking the noodles to a little bite and al dente.
- Tip #2: Do NOT forget to give this creamy pasta dish a good stir while it is in the crockpout. Without that, it will likely burn at the bottom.
According to my husband who is the pickiest eater, you cannot even tell this recipe is gluten free. I think a lot of it comes down to the kind of pasta you use, but you cannot tell with the Jovial Gluten Free noodles. They taste just like regular pasta. This dish is oh so creamy and full of flavor.
Yes you can! Evaporated milk gives a dish a creamy and buttery like taste but without heavy cream.
I love using my instant pot! My instant pot has 13 different functions. One of the functions is the slow cooker and crockpot. I love having one kitchen gadget that does multiple things. It takes up less room on the counter.
- This recipe lasts for up up to 5 days in the fridge. If you are adding lobster or other seafood, I would only keep it for 3 days.
- To ensure freshness, be sure to store this recipe in an air tight container.
Other Gluten Free Side Dishes
are you interested in a list of my go to healthy alternatives?
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Gluten Free Crockpot Mac and Cheese
- crockpot or multi-purpose instant pot
- 16 ounces sharp cheddar cheese See notes about using other kind of cheeses.
- 12 ounces gluten free macaroni noodles I use the Jovial brand. Use my Thrive Market link and save on your first order! They carry all of the Jovial products that are often times hard to find in stores.
- 3 tbsp arrowroot Or corn starch or potato starch.
- 2 cups milk I typically use almond milk since we do not buy regular milk at home.
- 1 stick butter or half cup. You can also use ghee.
- 1/2 cup sour cream
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- pinch of salt and pepper
- 1 cup lobster meat pre-cooked, this is optional
- Step 1: Fill up a pot with water and cook the pasta according to the box. Cook the noodles al denete so they have a bit of a bite to them. If you over cook them, they will end up soggy when the mac and cheese is done.
- Step #2: Drain the noodles.
- Step #3: Add all ingredients to your crockpot or multi-purpose instant pot. Give it a good mix.
- Step #4: Cook the mac and cheese in the crockpot on low for 3 hours, mixing the mac and cheese throughout in between.