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Gluten Free Baked Mac And Cheese

A comforting classic, perfect for busy weeknights or gatherings, with a rich, creamy texture and a crunchy topping.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 8 ounces gluten-free elbow macaroni
  • 3 tablespoons butter
  • 3 tablespoons gluten-free all-purpose flour
  • 2 cups milk whole or 2%
  • 2 cups shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • 1/2 cup gluten-free breadcrumbs

Equipment

  • Large pot for boiling pasta
  • Baking dish (9x13 inches)
  • Skillet for making cheese sauce
  • Whisk
  • Measuring cups and spoons
  • Colander

Method
 

  1. Cook the gluten-free elbow macaroni according to package instructions in a large pot of salted water.
  2. In a skillet, melt the butter over medium heat.
  3. Whisk in the gluten-free flour until smooth and bubbly, about 1-2 minutes.
  4. Slowly add the milk while whisking continuously to prevent lumps.
  5. Once the milk is heated through, add the shredded cheddar and mozzarella cheese, stirring until melted and smooth.
  6. Add garlic powder, onion powder, salt, and pepper to taste.
  7. Drain the cooked pasta and mix it with the cheese sauce in a large bowl.
  8. Transfer the mac and cheese to a greased baking dish and top with gluten-free breadcrumbs.
  9. Bake at 350°F for 20-25 minutes until bubbly and golden brown.

Notes

Feel free to mix in your favorite proteins or veggies for added flavor.