Go Back Email Link
–+ servings
An overhead shot of a pan of baked mac & cheese, surrounded by a few bowls of mac & cheese & salad
Print Recipe
4.79 from 33 votes

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.
Prep Time15 minutes
Cook Time45 minutes
Course: Main Course
Cuisine: American
Keyword: gluten-free pasta, mac and cheese, macaroni and cheese
Servings: 9 servings
Calories: 376kcal
Author: KC Cornwell

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
US Customary - Metric

Instructions

  • Preheat oven to 350 degrees F (180 C)
    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 (or smashed chips) to coat. Top the macaroni with the breadcrumb mixture.

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.
 
 
Converted and slightly adapted from a recipe by Alton Brown

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