Gluten Free “Mac” and Manchego Cheese

Disclaimer:  Despite the name Mac and Manchengo Cheese, I actually made this recipe using penne instead of the traditional macaroni.  This was simply a circumstance of what gluten-free pasta I had in my pantry at the time, and you can duplicate this recipe using any type of gluten-free pasta.

(Makes 2 Servings)


  • 2 c. Gluten Free Penne (Cooked) **I used Barilla’s Gluten Free Penne
  • 2 tbsp. Butter
  • 3/4 c. Milk
  • 1 c. Manchego Cheese (shredded)
  • 2 tbsp. Panko Bread Crumbs **I used 4C Gluten Free Panko Bread Crumbs



  1. Preheat over to 350 degrees fahrenheit.
  2. Following the directions on the package, cook the pasta.
  3. In a small saucepan, melt the butter over medium heat.
  4. Remove the saucepan from the heat, add the flour, and whisk together until smooth.
  5. Place the saucepan back on the heat, add the milk, and stir together.  Bring the mixture to a boil (make sure to watch carefully so it doesn’t boil over).
  6. Once boiling, add the cheese to the mixture, and stir until the cheese is fully melted.
  7. Drain the penne, and add to the cheese mixture.  Stir so that the penne is fully coated.
  8. Transfer the coated pasta into an oven safe baking dish (I used a mini-loaf pan since it was the right size for the amount I made, and what I had easily accessible).
  9. Sprinkle the gluten free Panko Bread Crumbs on top of the penne, and place in the oven.
  10. Bake in the oven for 20-25 minutes, until the bread crumbs form a golden-brown crust.
  11. Let cool, serve, and enjoy!