Gluten-Free Baked Macaroni and Cheese
Indulge in the ultimate comfort food experience with this Gluten-Free Baked Macaroni and Cheese recipe! Perfectly al dente gluten-free elbow macaroni is smothered in a rich, creamy cheese sauce made with sharp cheddar, Parmesan, and a hint of garlic and mustard spice for an irresistible depth of flavor. Topped with a golden layer of crispy gluten-free breadcrumbs, melted cheese, and a sprinkle of paprika and fresh parsley, this dish bakes to perfection in just 30 minutes. Whether you're catering to dietary needs or simply craving classic baked mac and cheese with a gluten-free twist, this hearty and satisfying recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 12 ounces Gluten-free elbow macaroni
- 4 tablespoons Unsalted butter
- 3 tablespoons Gluten-free all-purpose flour
- 3 cups Milk
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Ground mustard
- 4 cups Shredded sharp cheddar cheese
- 0.5 cup Grated Parmesan cheese
- 0.75 cup Gluten-free breadcrumbs
- 0.25 teaspoon Paprika
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish and set it aside.
In a large pot, cook the gluten-free elbow macaroni according to the package instructions until al dente. Drain and return to the pot.
In a medium saucepan over medium heat, melt the butter. Whisk in the gluten-free all-purpose flour and cook, whisking constantly, for about 1 minute or until the mixture is bubbling.
Slowly add the milk to the flour mixture, whisking constantly to prevent any lumps. Continue to cook and stir until the sauce thickens, about 4-5 minutes.
Season the sauce with salt, black pepper, garlic powder, and ground mustard. Stir well to combine.
Reduce the heat to low and gradually add 3 cups of the shredded cheddar cheese, stirring until the cheese is fully melted and smooth.
Pour the cheese sauce over the cooked macaroni in the pot and stir until the macaroni is thoroughly coated.
Transfer the macaroni and cheese mixture into the prepared baking dish and spread it evenly.
In a small bowl, combine the gluten-free breadcrumbs, the remaining 1 cup of cheddar cheese, grated Parmesan, paprika, and chopped parsley.
Sprinkle the breadcrumb mixture evenly over the top of the macaroni and cheese in the baking dish.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.
Remove from the oven and let it sit for 5 minutes before serving. Enjoy the gluten-free baked macaroni and cheese hot!
Nutrition Facts
Calories |
4694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.4 g | 302% | |
| Saturated Fat | 143.0 g | 715% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 714 mg | 238% | |
| Sodium | 7583 mg | 330% | |
| Total Carbohydrate | 471.4 g | 171% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 43.7 g | ||
| Protein | 190.9 g | 382% | |
| Vitamin D | 8.1 mcg | 40% | |
| Calcium | 4779 mg | 368% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1535 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
