Gluten Free Mac Cheese

2011 May/Jun

An adaptation of Pam Anderson’s (once the exec editor of Cook’s Illustrated) Shells and Cheese, Gluten-Free, from her book, Perfect One-Dish Dinners, by way of Gluten Free Girl and the Chef (


  • 1 lb. gluten-free macaroni or pasta shells (brown rice, quinoa or corn)
  • drizzle of olive oil
  • 1 lb. sharp cheddar cheese or aged gouda, grated
  • 1 c. ricotta cheese
  • 1/2 c. finely grated parmesan cheese
  • 1/2 c. sour cream (optional)
  • salt and freshly ground pepper
  • 1 c. gluten-free bread crumbs
  • 2 – 3 T. melted butter


Preheat the oven to 350°F and butter a 9×13-inch baking dish or spray it with nonstick spray. Cook the pasta in a large pot of boiling salted water – allowing enough water to give the pasta space to move around – according to the package directions or until it’s al dente (tender but still firm to the bite). Drain immediately, drizzle with a bit of oil to keep it from sticking together, and set aside.

In a large bowl, stir together all the cheeses and the sour cream, if using. Dump the pasta in and toss well to coat with the cheeses. Season to taste with salt and pepper and pour into the casserole dish.

Mix the gluten-free bread crumbs and butter, then sprinkle evenly over the top of the pasta. (Alternatively, scatter with more cheese.) Bake until the pasta and cheese are bubbly and the crumbs are golden brown, about 30 minutes. Serves 6.