Gluten-Free Spicy Macaroni Cheese

Preparation time: 15 minutes

Cooking time: 55 minutes

Servings: 8 persons

Macaroni cheese, or mac and cheese, is a firm family favorite in most households. It’s cheap, tasty, filling, and even the kids will love it. However, most macaroni is made from durum wheat, and that contains gluten.

This clever version of mac and cheese is made from brown rice pasta, so it’s not only gluten-free, but it’s also high in slow-releasing carbs and fiber too. Tasty AND healthy – a winning combination.

I like to make this for dinner and then eat the leftovers for my lunch the next day. I just pop it in the microwave for a minute or two and have it with a small salad or some leftover veggies. In fact, I think it tastes even better the day after. This recipe makes a big batch, so you’ll have plenty leftover for your lunch too.

If you are worried that this recipe is a little too high in fat for you, you can reduce the amount by using low-fat cheeses and reduced fat cream.


  • 3 ½ cups water
  • ½ teaspoon black pepper
  • 2 cups brown rice elbow pasta
  • 2 teaspoons gluten-free flour – I use this one which available from
  • ½ teaspoon dry mustard
  • ½ teaspoon salt
  • 8 oz.  Cheddar cheese, shredded
  • 8 oz.  Monterey Jack cheese, shredded
  • 8 oz. Pepper Jack cheese, shredded
  • ½ teaspoon chili flakes
  • ½ teaspoon cayenne pepper
  • 1/8 teaspoon ground nutmeg
  • 4 tablespoons sour cream
  • 1 omega 3 egg
  • 1 cup heavy cream
  • 1 cup half-n-half (half milk, half cream)
  • ¼ cup gluten-free breadcrumbs
  • 1 small onion, diced


Preheat the oven to 350 degrees F.

Cook the pasta in the water. Cook until just tender – 7-10 minutes or according to the instructions on the pack.

Then, in a large bowl, toss together the pasta with the shredded Monterey and pepper Jack cheeses and pour into a greased baking dish.

Next, in a clean, large bowl, mix the gluten-free flour, salt, black pepper, cayenne pepper, dry mustard, nutmeg. Add the sour cream, egg, heavy cream, half-and-half and onions. Pour over the pasta and cover with the shredded Cheddar. Bake uncovered until the top is just beginning to brown, usually around about 35 minutes.

Sprinkle the breadcrumbs on top of the macaroni and cheese and bake until golden brown, about 10 minutes more.

Nutrition per serving

  • 580 calories
  • Protein 20.1 grams
  • Carbohydrate 46 grams
  • Fiber 4.1 grams
  • Fat 35.1 grams

Gluten-Free Recipes

Surprise yourself, your friends, your family or your lover. Gluten-free meals are easy, tasty and healthy. More ideas to help you on your journey. All my gluten-free recipes here.

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More gluten-free recipes here


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Hi, my name is Sarah and I’m so happy that you’re here! I've shared my story here

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