Easy Gluten-Free Macaroni and Cheese Popular Recipes

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Easy Gluten-Free Macaroni and Cheese

"Cheesy gluten-free deliciousness that is super easy to make. Kid-approved!"

Ingredients :

• 10 ounces gluten-free elbow pasta
• 1/4 cup butter
• 1 1/4 teaspoons salt
• 3/4 teaspoon mustard powder
• 4 cups milk
• 1/4 cup cornstarch
• 4 cups shredded Cheddar cheese, divided
• Topping:
• 2 gluten-free bread slices, toasted and broken into crumbs (optional)
• 1 teaspoon butter, softened (optional)
• 1/2 teaspoon paprika (optional)

Instructions :

Prep : 15M	Cook : 8M	Ready in : 1H

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• 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.
• Melt 1/4 cup butter in a saucepan over medium heat. Stir salt and mustard powder into melted butter and remove saucepan from heat.
• 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.
• 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.
• Combine remaining 1 cup Cheddar cheese, gluten-free bread crumbs, 1 teaspoon butter, and paprika in a bowl; sprinkle over pasta mixture.
• Bake in the preheated oven until top is crunchy, about 30 minutes.

Notes :

• Gluten-free penne pasta can also be used in place of the elbow. Any variety of cheese can be used in place of the Cheddar cheese, if desired.
• You can use your hands or a food processor to turn toast into crumbs for the topping.
• If you do not desire a crunchy topping, place reserved 1 cup shredded Cheddar cheese on top of pasta mixture and bake uncovered for 30 minutes.

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