Easy Gluten-Free Macaroni and Cheese

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

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

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.