Easy Gluten-Free Macaroni and Cheese
Easy Gluten-Free Macaroni and Cheese
Ingredients
- ten 10 ounces gluten-free elbow pasta
- 1/4 cup butter
- 1/4 teaspoons salt
- 3/4 teaspoon mustard powder
- 4 cups milk
- 1/4 cup cornstarch
- 4 cups shredded cheddar, divided
Topping:
- 2 gluten-free bread slices, toasted and broken into crumbs (optional)
- 1 teaspoon butter, softened (optional)
- 1/2 teaspoon paprika (optional)
Directions
Prep15mn Cook 45mn Ready in 1h
1-First, heat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2-Bring an oversized pot of lightly salted water to a boil. Cook elbow macaroni within the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
3-Melt 1/4 cup butter during a saucepan over medium heat. Stir salt and mustard powder into melted butter and take away saucepan from heat.
4-mix milk and cornstarch together in a bowl until smooth; stir into butter mixture until well blended. get back saucepan to stove; cook milk mixture, stirring constantly, over medium heat until sauce is thickened, about 5 minutes. Remove saucepan from heat.
5-Stir 3 cups cheddar cheese into sauce until the heat from sauce melts the cheese. put pasta to cheese sauce and stir well; pour into the prepared baking dish.
6-Combine remaining 1 cup cheddar, gluten-free bread crumbs, 1 teaspoon butter, and paprika in a bowl; sprinkle over pasta mixture.
7-Bake within the preheated oven until top is crunchy, about a half-hour.
Footnotes
Cook's Note:
Gluten-free penne pasta also can be utilized in place of the elbow. Any sort of cheese is often utilized in place of the cheddar if desired.You can use your hands or a food processor to show toast into crumbs for the topping.
If you do not desire a crunchy topping, place reserved 1 cup shredded cheddar cheese on top of the pasta mixture and bake uncovered for a half-hour .
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