This gluten-free mac and cheese recipe is super easy to make and kid approved. Cheesy gluten-free deliciousness!
Ingredients
- ounces gluten-free elbow pasta: 10 piece
- butter: 0.25 cup
- ¼ teaspoons salt: 1 piece
- mustard powder: 0.75 tsp
- milk: 4 cups
- cornstarch: 0.25 cup
- cheddar cheese: 4 cups (divided, shredded)
- gluten-free bread slices, toasted and broken into crumbs: 2 piece (optional)
- butter: 1 tsp (softened, optional)
- paprika: 0.5 tsp (optional)
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
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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.
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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.
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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.
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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.
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Combine remaining 1 cup Cheddar cheese, gluten-free bread crumbs, 1 teaspoon butter, and paprika in a bowl; sprinkle over pasta mixture.
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Bake in the preheated oven until top is crunchy, about 30 minutes.
