Gluten Free Macaroni and Cheese

"Even though you've got dietary restrictions, that doesn't mean that yummy comfort food is off the menu!"
 
Download
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
Ready In:
1hr 15mins
Ingredients:
7
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 375° F and grease 13 x 9 casserole dish.
  • Cook macaroni according to package directions BUT reduce cooking time so the pasta is still quite a bit firm.
  • Drain macaroni and set aside.
  • Melt butter in medium saucepan.
  • Stir in seasoned salt and pepper; remove from heat and set aside.
  • In a large mixing bowl, whisk corn starch into milk until smooth.
  • Stir milk into butter mixture and whisk until well-blended.
  • Stirring constantly, cook over medium heat until thickened (about 5 minutes or so) and remove from heat.
  • Stir three cups of shredded cheese into sauce until melted; reserve one cup of cheese for topping.
  • Combine cheese mixture with macaroni and spoon into prepared pan.
  • Top with crunchy topping (recipe below) and reserved shredded cheese.
  • Bake uncovered for 25-30 minutes or until crunchy topping is nice and toasty.
  • CRUNCHY TOPPING: Pulse in a food processor until it becomes coarse crumbs: 2 slices toasted gluten-free bread; 1 tsp butter, softened; 1/2 teaspoons paprika.

Questions & Replies

  1. When the recipe refers to 16 ozs., is that by volume or weight? May sound like a silly question, but I live in Canada and although we use metric for some things, we tend to use volume measurements rather than weight for recipes. Thanks.
     
  2. Could I make this a day ahead and bake it the next day?
     
Advertisement

Reviews

  1. This will be served often at our house! So much better than the boxed stuff from Trader Joe's...used plain salt instead of seasoning salt; subbed dry mustard for the ground pepper.
     
  2. Great recipe! We used an 8 oz package of quinoa pasta and cut the rest of the recipe by half. I'm anxious to try with Tinkyada noodles next time. We used more salt then the recipe called for and bought already made GF breadcrumbs. My kids loved it too:)
     
  3. Wow this was awesome! Even my 5 year old that has never liked mac-n-cheese really liked this recipe! Very easy to put together and very tasty. Thanks!
     
  4. I made this with 2 T butter, melt til bubbling, add 1/4 cup of white rice flour, whisk until bubbly keep whisking for 1 minute, slowly add 2 3/4 of hot milk and keep whisking until thick. I then add 1 t salt, 1/2 t cayenne, 1/4 t pepper, 1/8 t nutmeg then stir in 3 cups of cheese (1 aged cheddar, 2 gruyere) combine with 8 oz macaroni partially cooked. I add broken up GB bread mixed with 2 T butter and sprinkle over the top plus the 1 cup of cheese before baking on 375 for 30 mins or until bread is browning.
     
  5. Not only is this great gluten-free mac and cheese, it's just great mac and cheese, period! I used Tinkyada macaroni and boiled it for about 12 minutes. Texture was perfect. Such a creamy and comforting dish.
     
Advertisement

Tweaks

  1. Okay, when it says milk - Use Whole Milk, it has more cream and fat in it to help thicken the sauce. There is no need to mix butter and corn starch together. Mix 6 table spoon of corn starch with 3 table spoon of water together to make a slurry. Add that into the milk to slowly let it thicken. I use Gruyere, Parmesan Reggiano, Cheddar, and Fontina Cheese.
     
  2. This will be served often at our house! So much better than the boxed stuff from Trader Joe's...used plain salt instead of seasoning salt; subbed dry mustard for the ground pepper.
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes