This gluten-free mac and cheese recipe is deliciously creamy with a crunchy crumb topping; perfect for a family-pleasing meal any night of the week.
Preparation Time
15 mins
Cooking Time
45 mins
Total Time
60 mins
Calories
483 Calories
Recipe Instructions
Step 1
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
Step 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.
Step 3
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.
Step 4
Combine remaining 1 cup Cheddar cheese, gluten-free bread crumbs, 1 teaspoon butter, and paprika in a bowl; sprinkle over pasta mixture.
Step 5
Bake in the preheated oven until top is crunchy, about 30 minutes.
Step 6
Melt 1/4 cup butter in a saucepan over medium heat. Stir salt and mustard powder into melted butter; remove from heat and set aside.
Step 7
Stir 3 cups Cheddar cheese into sauce until the heat from sauce melts cheese. Add pasta to cheese sauce and stir well; pour into the prepared baking dish.
Ingredients
1 teaspoon butter, softened
4 cups milk
4 cups shredded Cheddar cheese, divided
10 ounces gluten-free elbow pasta
0.5 teaspoon paprika
0.25 cup butter
1.25 teaspoons salt
0.25 cup cornstarch
0.75 teaspoon mustard powder
2 gluten-free bread slices, toasted and broken into crumbs
