Easy Southern Baked Mac and Cheese (Gluten-Free Option)
Published Sep 13, 2024
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This easy, creamy southern baked mac and cheese is a lightened-up version of my mom’s famous recipe, filled with all the classic cheesy goodness you know and love! It calls for simple ingredients and makes the best side for any special occasion or holiday gathering.
Why You’ll Love This Southern Baked Mac and Cheese
This creamy Southern Baked Macaroni and Cheese is a lightened-up version of my mama’s original Baked Mac and Cheese recipe. Hers is made with Velveeta creamy cheese sauce and a Ritz cracker topping, making it a rich, indulgent dish (it’s seriously next level).
Today, however, we’re making a baked mac and cheese that’s a little lighter, but still the ultimate comfort food. Tender pasta is smothered in a high-protein cottage cheese sauce made with three shredded cheeses, sour cream, milk, and spices. It’s then topped with a cheesy, buttery bread crumb topping and baked until golden brown and bubbling. A perfect Christmas or Thanksgiving side dish (or family gatherings any time of year!).
The best part? This recipe is easy to make gluten-free so if you’re sensitive to gluten you don’t have to miss out on all the best sides!
If you’re looking for more holiday favorites, try these recipes: Creamy Sweet Potato Au Gratin, 10 Minutes Cranberry Jalapeno Dip, Southern Green Beans, and this Fall Charcuterie Board.
Ingredient Notes
- elbow macaroni pasta: I used gluten-free pasta– feel free to use gluten-free or regular pasta depending on your preferences.
- butter
- cottage cheese
- sour cream
- milk: I used 2%. You can use a thick, plant-based alternative (like cashew milk or oat milk). Whole milk or heavy cream will work, but won’t make this version “lightened up”.
- cornstarch
- shredded sharp cheddar cheese: You can use pre-shredded cheese or grate your own from a block.
- shredded colby jack
- grated parmesan cheese
- panko bread crumbs: I used gluten-free panko, but you can use regular if desired.
- garlic powder
- onion powder
- salt and black pepper to taste
Step-by-Step Instructions
Step 1
In a large pot, boil the pasta as per the package instructions until it reaches an al dente texture, ensuring not to overcook it. Once the pasta is cooked, drain it well without rinsing. Set the cooked pasta aside.
Step 2
Combine 1 cup cheddar cheese, 1 cup Colby jack cheese, 1/2 cup parmesan cheese, cottage cheese, milk, sour cream, garlic powder, onion powder, salt and pepper to taste).
Step 3
Pour the cheese sauce into a skillet and heat over medium-low heat. Add the cornstarch slurry. Allow the sauce to heat for 5 minutes (as it heats, the cornstarch will thicken the sauce). Add the drained pasta to the cheese mixture in the skillet and mix until combined.
Step 4
In a small bowl mix the gluten-free panko with 2 tbsp melted butter, salt, pepper, and ½ tsp garlic powder. Transfer the mac and cheese to a greased 2 ½-3 quart baking dish. Top the cooked macaroni mixture with 1/4 cup shredded sharp cheddar cheese, 1/4 cup Colby jack cheese, and the panko, and bake at 350 degrees F for 20-25 minutes or until the panko is golden brown.
Mac’s Pro Tip
Expert Tips
- You can easily make this recipe gluten-free or regular with a couple of easy swaps– use gluten-free pasta and gluten-free panko if gluten-free. Alternatively, use regular pasta and regular panko bread crumbs if not gluten intolerant.
- To give this dish a kick, feel free to add a little cayenne pepper to the cheese sauce or the breadcrumb topping! You can also serve it with a side of red pepper flakes.
Serving Tips
Serve this dish for a special occasion, holiday, or family meal. It pairs well with so many different main dishes like Smoked Turkey, Ribeye Roast, Pulled Pork, or this Smoked Tri-Tip!
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4-5 days. Reheat in the oven or microwave and serve warm.
To freeze this recipe for future use, I suggest assembling it without the breadcrumb topping. Place it in a freezer-safe container and store it for up to 3 months. When ready to use, thaw it overnight in the fridge. Add a freshly made breadcrumb topping before baking, then follow the recipe instructions for baking.
Recipe FAQs
Southern mac and cheese has a rich, creamy texture that uses a blend of cheeses, typically sharp cheddar, or other types of cheese like mild cheddar, Colby, Monterey Jack cheese, or even Velveeta. They also sometimes include eggs, which help bind the dish. Unlike stovetop versions, Southern versions are baked in a casserole dish in the oven, giving the dish a firm but creamy consistency with a slightly crisp, golden top.
Yes! Any short pasta works– penne, farfalle, rigatoni, elbow macaroni, and fusilli are some examples.
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Easy Southern Baked Mac and Cheese (Gluten-Free Option)
Ingredients
- 12 oz gluten-free pasta elbow I used Jovial
- 2 tbsp butter melted
- 1 1/3 cup cottage cheese 2-4% milkfat will work
- 1/4 cup sour cream
- 1 1/4 cup milk I used 2%
- 1.5 tablespoon cornstarch dissolved in 1.5 tablespoons cold water
- 1 1/4 cup shredded sharp cheddar cheese
- 1 1/4 cup Colby jack
- ½ cup parmesan cheese
- 1 cup gluten-free panko
- 1 teaspoon garlic powder divided
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Boil the pasta as per the package instructions until it reaches an al dente texture, ensuring not to overcook it. Once the pasta is cooked, drain it well without rinsing. Sit to the side.
- Combine 1 cup cheddar cheese, 1 cup Colby jack cheese, 1/2 cup parmesan cheese, cottage cheese, milk, sour cream, garlic powder, onion powder, salt and pepper to taste)
- Pour the cheese sauce into a skillet and heat over medium-low heat. Add the cornstarch slurry. Allow the sauce to heat for 5 minutes (as it heats, the cornstarch will thicken the sauce). Add the drained pasta to the cheese sauce in the skillet and mix until combined.
- In a small bowl mix the gluten-free panko with 2 tbsp melted butter, salt, pepper, and ½ tsp garlic powder. Transfer the mac and cheese to a greased 2 ½-3 quart baking dish. Top the pasta with 1/4 cup shredded sharp cheddar cheese, 1/4 cup Colby jack cheese, and the panko and bake at 350F for 20-25 minutes or until the panko is golden brown.
Notes
Expert Tips
- You can easily make this recipe gluten-free or regular with a couple of easy swaps– use gluten-free pasta and gluten-free panko if gluten-free. Alternatively, use regular pasta and regular panko bread crumbs if not gluten intolerant.
- To give this dish a kick, feel free to add a little cayenne pepper to the cheese sauce or the breadcrumb topping! You can also serve it with a side of red pepper flakes.
Serving Tips
Serve this dish for a special occasion, holiday, or family meal. It pairs well with so many different main dishes like Smoked Turkey, Ribeye Roast, Pulled Pork, or this Smoked Tri-Tip!Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4-5 days. Reheat in the oven or microwave and serve warm. To freeze this recipe for future use, I suggest assembling it without the breadcrumb topping. Place it in a freezer-safe container and store it for up to 3 months. When ready to use, thaw it overnight in the fridge. Add a freshly made breadcrumb topping before baking, then follow the recipe instructions for baking.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
