Your whole family will love this creamy and cheesy gluten-free macaroni and cheese recipe that is quick and easy to prepare on busy nights.
Preparation Time
15 mins
Cooking Time
45 mins
Total Time
60 mins
Calories
521 Calories
Recipe Instructions
Step 1
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 2
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
Step 3
Melt 1/4 cup butter in a saucepan over medium heat. Stir salt and mustard powder into melted butter and remove saucepan from heat.
Step 4
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 5
Stir 3 cups Cheddar cheese into sauce until heat from sauce melts cheese. Add pasta to cheese sauce and stir well; pour into the prepared baking dish.
Step 6
Combine remaining 1 cup Cheddar cheese, gluten-free bread crumbs, 1 teaspoon butter, and paprika in a bowl; sprinkle over pasta mixture.
Step 7
Bake in the preheated oven until top is crunchy, about 30 minutes.
Ingredients
¼ cup cornstarch
1 ¼ teaspoons salt
4 cups milk
¼ cup butter (Optional)
4 cups shredded Cheddar cheese, divided
½ teaspoon paprika (Optional)
10 ounces gluten-free elbow pasta
¾ teaspoon mustard powder
2 gluten-free bread slices, toasted and broken into crumbs (Optional)
