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Gluten-Free Mac and Cheese Casserole

My twin girls are turning 5 this weekend–it’s a big deal!–and when I asked what they wanted for their “special birthday dinner,” they requested Pulled Pork Sandwiches and this, their favorite version of macaroni & cheese. It’s funny, because when I first started making this, there was a revolt from the kids about how it’s “different” than regular mac & cheese. The sauce isn’t creamy, it has a different consistency because of the cottage cheese and the baking process. Now they love it and request it often.

Mac & Cheese Casserole #recipe | via @MoneywiseMoms

Before I went gluten-free, I used the Barilla Plus Elbows for the extra protein. Now, the quinoa pasta serves the same purpose. The texture is discerningly different than typical mac & cheese, and especially from the boxed kind, but we all really like it.

Gluten-Free Macaroni and Cheese Casserole

Gluten-Free Macaroni and Cheese Casserole


  • 1 (16oz) container low-fat cottage cheese
  • 1 (8oz) container low-fat sour cream
  • 1 large egg
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups shredded sharp Cheddar cheese
  • 8oz dry elbow macaroni (I prefer Ancient Harvest Quinoa Pasta)
  • Paprika
  • Breadcrumbs and butter/margarine (only for the gluten eaters)


Cook the macaroni to al dente. In a large bowl, combine the first 6 ingredients and stir well. Drain macaroni and add to bowl. Stir to combine. Spoon into a lightly-greased 1-quart baking dish and sprinkle with paprika.

For the gluten-eaters in my house, I'll melt a little butter and stir in some breadcrumbs, then sprinkle on the top of their half of the casserole. That makes a yummy crusty top.

Bake at 350 degrees for 45 minutes, then let stand 10-15 minutes before serving.

For more easy, family-friendly casserole recipes,
follow my Capitivating Casseroles board on Pinterest.

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