Gluten Free Chicken Mac and Cheese

Why You’ll Love This Chicken Mac and Cheese

There isn’t much better than noodles just swimming in a creamy cheese sauce, am I right? Actually, I shouldn’t use the word “swimming” because we don’t want any thin, watery cheese sauces. It needs to be thick, and rich, and creamy.

Certainly many people consider a good baked macaroni and cheese to be the ultimate in comfort food, but sometimes you just want it quick and easy. While my basic gluten free stovetop mac and cheese is often by go-to as a side dish, this recipe is fully-loaded to truly make it a one-pot meal. Here’s why you’ll love it…

• Made without flour. The combination of heavy cream, cream cheese, and a mixture of three kinds of cheese all melt together into one luxurious sauce that perfectly coats the pasta. You don’t need a roux or even a cornstarch slurry, so it’s easy to make gluten free.
• Pasta that works. For a long time, the problem with making gluten free macaroni and cheese was that the early brands of gluten free pasta had a tendency to be very fragile and get mushy. By the time the noodles made it into a thick cheese sauce, they were disintegrating. But there are lots of options now, that I detail below.
• So hearty. The blend of three cheese gives it the perfect balance of tangy, smoky, and salty flavors. Tomatoes (or your favorite vegetable) get in some veggie action, plus bacon makes everything better. And to transform it into a satisfying dish, just stir in one of my favorite ingredients, leftover rotisserie chicken from Costco or the grocery store (or any cooked chicken you have on hand).
• Extremely versatile. If you are just dying to try this gluten free mac and cheese but aren’t digging those mix-ins, read on for more substitutions and ideas so you can truly make it your own.

Recipe Ingredients

An out-of-this-world marriage of familiar ingredients produces extraordinarily delicious and creamy homemade mac and cheese. Here’s a rundown of what you’ll need. The full amounts and detailed instructions are in the recipe card further down in the post.

• Chicken stock or broth: This is simply used for cooking the pasta to add a little extra flavor. You can just cook it in plain water if you prefer.
• Elbow macaroni: If you need to make gluten free mack and cheese, choose a brand that holds up well to cooking. I’ll give you some suggestions just below. If you don’t have elbows, any small pasta will do, like penne, rotini, or shells.
• Unsalted butter: Even though you aren’t making a roux, you still want to add that buttery, rich flavor.
• Cream cheese: A half of a block helps to thicken the cheese sauce without flour, and gives it a little tangy flavor. Be sure to have it at room temperature so it melts easily.
• Heavy cream: Have it at room temperature to keep the sauce from seizing or curdling. You may also substitute whole milk or your favorite milk for the heavy cream although the consistency of your sauce may be a bit thinner. 
• Spices: A mixture of garlic powder, salt, black pepper, ground mustard, and just a pinch of cayenne pepper pull all of the flavors together and make the cheesiness pop.
• Shredded cheese: This recipe uses a combination of sharp cheddar, smoked gouda, and parmesan cheese. Feel free to use your favorite blend of cheese.
• Bacon: Make sure it is cooked nice and crispy using your favorite way to cook bacon, then crumbled. We usually use turkey bacon, but regular pork bacon is, of course, perfectly delicious too.
• Canned stewed tomatoes: Drain the liquid, then dice the tomatoes. When in season, try a half cup of chopped fresh tomatoes, but be sure to squeeze out the excess liquid and seeds.
• Chicken: A great way to use up leftover chicken or to make with that Costco rotisserie chicken (always grab one when you are at the store) or an Air Fryer Rotisserie Chicken you make at home.

What kind of gluten free pasta should I use?

I mentioned earlier that you want to make sure you get gluten free noodles that hold up well to boiling, draining, and adding to a thick cheese sauce. As far as the shape, while any small pasta will do, from penne to rotini, we all know that the classic mac and cheese shape is elbow macaroni.

• Banza Elbows – a chickpea-based pasta that generally holds up quite well. You may notice it does impart a slight chickpea flavor but with all the other flavors in this dish, it likely won’t be noticeable.
• Tinkayada Elbows – brown rice flour makes this a whole grain option that can also handle the thick sauce.
• Jovial Elbows – here is another brown rice option that I prefer.
• Barilla Elbows – combining some corn flour with the rice flour makes this pasta a bit sturdier, and it has a neutral flavor.

Tips for Success

There are a couple of important tips I’d like to share here, to help you get the best results when making this recipe! Read on, and enjoy!

• Don’t overcook the pasta. Check it after the shortest time listed on the package. You’ll want to leave it slightly al dente since it will absorb more moisture in the cheese sauce. Rinsing it with cold water right away will also stop the cooking process.
• Have the ingredients at room temperature. This is especially important for the cream cheese and heavy cream so that they warm easily in the pot and don’t curdle or seize.
• Shred your own cheese. I highly recommend shredding your own cheese. Pre-shredded cheese contains additives that prevent it from melting into a creamy and smooth consistency. You can just use a basic hand or box grater. But if you want to make quick work of it, use a shredder blade on a food processor, like the Hamilton Beach Stack & Snap that I use, or a shredding attachment for your KitchenAid.
• Add the cheese slowly. Sprinkling in a little at a time and stirring it till it melts before adding more will help prevent it from separating and give you a smoother consistency.

Variations

This is truly a versatile dish that you can make your own. Here are some ideas to get your started:

• Omit the Bacon and Chicken. This makes it a vegetarian dish or turns it into a lighter side dish.
• Try Other Cheese. Any of the shredded cheeses can be substituted with your favorites. Some options would be white cheddar, Monterey jack, gruyere, mozzarella, fontina, or asiago. 
• Use Different Meats. As mentioned, you can use pork or turkey bacon. Instead of chicken, try using up your leftover Thanksgiving turkey, mix in extra baked ham that you’ve cubed, or even some cooked and crumbled ground beef or sausage.
• Change out the Veggies. You can substitute the tomatoes or add to the dish with any of your favorite vegetables or any leftvoers you have in the fridge, including steamed broccoli, sauteed mushrooms, roasted red peppers, or frozen green peas.
• Make Baked Macaroni and Cheese. To make baked chicken mac and cheese, add the pasta to a greased baking dish. Top with additional shredded cheese or breadcrumbs before placing in a 350°F oven for 15-20 minutes, or until sauce is bubbly and cheese on top is melted. 

Storing and Reheating Leftovers

Leftover chicken mac and cheese can be stored in an air-tight container in the refrigerator for up to 5 days.

No matter which method you choose for reheating the dish, adding a tablespoon or two of cream or milk will help prevent the pasta from becoming too dry. The preferred method to reheat gluten free mac and cheese is to add the pasta to a saucepan along with that extra cream or milk. Then gently warm it over medium-low heat, stirring carefully until heated through. You could also place it in an oven-safe dish and bake at 350°F for 15 minutes or in the microwave for 2-3 minutes.

Can this dish be frozen?

Technically, if you have any leftovers, then can be safely frozen, then thawed and reheated another time. However, I do not typically recommend freezing gluten-free pasta as it changes the texture and can become mushy.