Baked Mac and Cheese - Gluten-Free!
This gluten-free Baked Mac and Cheese is a crowd-pleasing favorite! Cheesy & creamy with a crunchy, buttery top, it's everything baked macaroni & cheese should be.
Servings: 9 servings
Calories: 376kcal
Ingredients
- ½ pound Gluten Free elbow macaroni see notes
- 3 tablespoon butter
- 3 tablespoon Gluten-Free Flour Blend or 2 tablespoons rice flour + 1 tablespoon tapioca starch
- 1 ½ tablespoon powdered mustard
- 3 cups milk
- ½ cup yellow onion finely diced
- 1 teaspoon paprika
- 1 large egg
- 12 oz sharp cheddar shredded
- 1 ½ teaspoon kosher salt
- Fresh black pepper
Optional Topping:
- 3 tablespoon butter
- 1 cup Gluten Free panko breadcrumbs or 1 cup rough-chopped Gluten Free croutons or potato chips
Instructions
- Preheat oven to 350 degrees F. Butter a 2-quart casserole dish and set aside.
- In a large pot of boiling, salted water cook the pasta to al dente, careful to not overcook.
- While the pasta is cooking, in a separate pot, melt the butter. Whisk in the Gluten Free flour and mustard and keep it moving for about five minutes, making sure the mixture is completely smooth. Stir in the milk, onion, and paprika. Simmer for ten minutes.
- Temper in the egg. Stir in ¾ of the cheese. Season with salt and pepper. Fold the cooked & drained macaroni into the mix and pour into a the casserole dish. Top with remaining cheese.
Add the Topping:
- Melt the butter in a sauté pan and toss the breadcrumbs to coat. Top the macaroni with the bread crumbs.
Bake the Macaroni & Cheese:
- Bake for 35-40 minutes. Remove from oven and rest for five minutes before serving.
Video
Notes
You can use elbow or penne pasta in this recipe.
Serves 8-9 as a side dish, 4-6 as a main dish.
Nutrition
Calories: 376kcal | Carbohydrates: 26g | Protein: 15g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 86mg | Sodium: 747mg | Potassium: 178mg | Fiber: 1g | Sugar: 5g | Vitamin A: 880IU | Vitamin C: 1mg | Calcium: 377mg | Iron: 1mg