- Gluten Free Baked Mac And Cheese
- Best Gluten Free Baked Mac And Cheese Recipe
- Gluten Free Baked Southern Macaroni And Cheese
- Gluten Free Baked Mac And Cheese Recipe
This gluten-free Baked Macaroni and Cheese recipe is a crowd-pleasing favorite! Cheesy and creamy with a crunchy, buttery top, it’s everything baked mac & cheese should be.
I love Macaroni & Cheese, and you all must love it too – I get asked for mac & cheese recipes every time I teach a cooking class, and usually end up discussing it once or twice at Gluten-Free events, too.
Melt butter in a large saucepan over medium heat. Cook, whisking constantly, until lightly brown, about 1 minute. Slowly add milk in a slow and steady stream. Bring to a boil. Cook until thick, about two minutes. Reduce heat to low. Add cheese, one handful at a time, stirring gently. In a large saucepan, whisk together the flour and milk and place over medium-high heat. Bring to a boil, whisking constantly. Reduce the heat and add the salt, dry mustard, garlic powder, ground black pepper, ground red pepper, and Worcestershire sauce. Cook, stirring constantly, until sauce thickens. Then add 1 cup of Cabot Lite50 Sharp. 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.
I usually start making Macaroni & Cheese as soon as the crisp Fall weather shows up, it just seems like the thing do to. This is my favorite basic baked version, but don’t be afraid to switch the cheeses up and make it your own: I’ve used every type of cheese under the sun, and have even used smashed potato chips when I was out of GF breadcrumbs. I’ve also made my famous Bacon Pimento Mac & Cheese with this topping, and it’s incredibly delicious too.
There are tons of gluten-free pastas on the market! I my current favorite is the fresh GF pasta from Manini’s (find it in the cold case at premium grocers) or the dried elbow pasta from Jovial.
Ingredients
- 1/2 pound Gluten Free elbow macaroni
- 3 tablespoons butter
- 3 tablespoons Gluten-Free Flour Blend, or 2 tablespoons rice flour + 1 tablespoon tapioca starch
- 1 1/2 tablespoons powdered mustard
- 3 cups milk
- 1/2 cup yellow onion, finely diced
- 1 teaspoon paprika
- 1 large egg
- 12 ounces sharp cheddar, shredded
- 1 1/2 teaspoons kosher salt
- Fresh black pepper
Optional Topping:
- 3 tablespoons butter
- 1 cup Gluten Free panko breadcrumbs or 1 cup rough-chopped Gluten Free croutons
Directions
Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente, careful to not overcook.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the Gluten Free flour and mustard and keep it moving for about five minutes, making sure the mixture is completely smooth. Stir in the milk, onion, and paprika. Simmer for ten minutes.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the cooked & drained macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Topping: Melt the butter in a saute pan and toss the breadcrumbs to coat. Top the macaroni with the bread crumbs.
Bake for 35-40 minutes. Remove from oven and rest for five minutes before serving.
Notes
photo by the incredible James Collier. He always makes my food look fabulous.
Friends...I did a thing. A Mac and cheese thing. I shared these gluten-free baked Mac and cheese bites, made with Bob’s Red Mill Almond Flour, on my story yesterday and asked if you wanted the recipe today - well, you got it.
Whether you make these as an at-home summer BBQ app or the ideal anytime snack, I think the game has been changed.
Ingredients:
Gluten Free Baked Mac And Cheese
1 box of gluten-free elbow pasta
almond milk
cheese of your choosing (I used regular aged cheddar, white aged cheddar, and parmesan) - shredded
paprika, salt, pepper
Best Gluten Free Baked Mac And Cheese Recipe
Bob’s Red Mill Almond Flour
eggs
Gluten Free Baked Southern Macaroni And Cheese
Directions:
Gluten Free Baked Mac And Cheese Recipe
Start by cooking your gluten-free pasta according to the time and instructions on the box.
While it’s cooking, in a separate saucepan, start your cheese sauce by heating your almond milk and adding in your shredded cheese, salt, pepper, and paprika. I used about 1 cup of milk, 2/3 cup of regular aged cheddar cheese, 2/3 cup of shredded parm, and 1/3 cup of white aged cheddar cheese. Stir consistently until it reaches a creamy, sauce-like consistency and the cheese is melted through. You’re going to want the sauce to be on the thicker side so that it can help to hold the pasta together.
Combine and toss your cooked and drained pasta with the cheese sauce and transfer the mixture to a parchment lined baking dish - mine was 8x8. Spread the Mac and cheese mixture evenly in the pan and place in the freezer until solid.
Once firm, preheat your oven to 400 and take the pasta out of the pan and cut it into squares with a warm knife.
Then, set up your “breading” station by filling one bowl with almond flour, salt, pepper, and paprika and a second one with beaten eggs.
Dredge the squares in egg and then coat thoroughly with the almond flour, placing them onto a parchment lined baking pan.
Bake at 400 for about 15-20 minutes depending on your oven and then broil for a few extra minutes.
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