Description
Gluten Free Baked Mac and Cheese: An Amazing Ultimate Recipe
Ingredients
Scale
- 8 ounces gluten-free elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup milk (or non-dairy milk alternative)
- 1/2 cup heavy cream (or non-dairy cream alternative)
- 1/4 cup gluten-free breadcrumbs
- 3 tablespoons butter
- 2 tablespoons all-purpose gluten-free flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon mustard powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (for topping)
Instructions
- Begin by preheating your oven to 350°F (175°C).
- In a large pot, bring salted water to a boil. Add gluten-free elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
- In a saucepan, melt 3 tablespoons of butter over medium heat. Whisk in the gluten-free flour and continue whisking for about 1 minute until well combined.
- Gradually add milk and heavy cream, whisking constantly until the mixture thickens (about 3-5 minutes).
- Remove from heat and stir in the shredded cheddar and mozzarella cheeses until melted and smooth.
- Mix in garlic powder, onion powder, mustard powder, salt, and pepper to the cheese sauce.
- Pour the cooked macaroni into the cheese sauce, stirring well to coat the pasta evenly.
- Spoon the macaroni and cheese mixture into a greased 9×13-inch baking dish.
- In a small bowl, combine gluten-free breadcrumbs and paprika. Sprinkle this mixture evenly over the mac and cheese.
- Place the baking dish in the preheated oven and bake for 10-15 minutes until the top is golden and bubbly.
- Remove from the oven and allow it to cool slightly before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg