Easy Gluten-Free Macaroni and Cheese recipe

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Ingredients

10 ounces gluten-free elbow pasta
¼ cup butter
1 ¼ teaspoons salt
¾ teaspoon mustard powder
4 cups milk
¼ cup cornstarch
4 cups shredded Cheddar cheese, divided
2 gluten-free bread slices, toasted and broken into crumbs
1 teaspoon butter, softened
½ teaspoon paprika

Nutrition Info

521.3 calories
carbohydrate: 42.6 g
cholesterol: 85.7 mg
fat: 29.8 g
fiber: 1.4 g
protein: 21 g
saturatedFat: 17.5 g
servingSize: -
sodium: 809.1 mg
sugar: 6.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.

  2. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.

  3. Melt 1/4 cup butter in a saucepan over medium heat. Stir salt and mustard powder into melted butter and remove saucepan from heat.

  4. Whisk milk and cornstarch together in a bowl until smooth, stir into butter mixture until well blended. Return saucepan to stove, cook milk mixture, stirring constantly, over medium heat until sauce is thickened, about 5 minutes. Remove saucepan from heat.

  5. Stir 3 cups Cheddar cheese into sauce until heat from sauce melts cheese. Add pasta to cheese sauce and stir well, pour into the prepared baking dish.

  6. Combine remaining 1 cup Cheddar cheese, gluten-free bread crumbs, 1 teaspoon butter, and paprika in a bowl, sprinkle over pasta mixture.

  7. Bake in the preheated oven until top is crunchy, about 30 minutes.

Recipe Yield

8 servings

Recipe Note

Cheesy gluten-free deliciousness that is super easy to make. Kid-approved!

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