Baked Gluten-Free Mac and Cheese
This is the best baked mac and cheese recipe you'll try! It's made with gluten-free pasta, a rich and creamy cheese sauce, and baked to perfection in under 40 minutes. It's easy enough for a weeknight dinner but indulgent enough for special occasions!
Servings: 6
Calories: 613kcal
Ingredients
- 8 ounces gluten-free elbow pasta Barilla recommended
- 3 Tablespoons unsalted butter melted
- 2 cups sharp cheddar cheese full fat and shredded
- 2 cups Monterey jack cheese full fat and shredded
- ⅓ cup freshly grated parmesan cheese
- 12 ounces evaporated milk one can
- 1½ cup half and half
- 1 ½ teaspoons cornstarch
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon dry mustard powder
- ⅜ teaspoon cayenne pepper
Instructions
- Preheat oven to 375 F degrees. Lightly coat a 3-quart casserole dish or 9x13 pan with butter or spray with cooking spray.
- Mix together ¾ cup of cheddar, ½ cup of Monterey jack cheese and the parmesan cheese, Set aside for the topping the macaroni before baking.
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Return to the pot and add the melted butter. Stir to coat.
- While the pasta is a boiling make the cheese sauce. In a large saucepan or high sided saute pan, heat the half and half and evaporated milk over medium heat until it comes to a simmer. While the evaporated milk is warming, sprinkle the cornstarch over the cheese.
- Remove the saucepan from the heat and Stir in the spices and salt. Stir in the cheese 1 cup at a time until all the cheese has been incorporated and it has completely melted into the sauce.
- Transfer the macaroni and cheese mixture to your prepared baking dish. Top with the cheese mixture you set aside.
- Bake uncovered for 20 minutes or until golden and bubbly. You can broil the top if desired.
Notes
- Use any combo of cheese you like, just ensure it is flavorful and full fat. Pepperjack, swiss, fontina, monterry jack and colby jack are all good choices. mozzarella creates a lovely texture but does not as much flavor.
- If the cheese sauce becomes grainy constantly whisk over low heat while adding warm milk or water a tiny bit at a time until the sauce thins out.
- Do not use shelf stable parm. If you don't have fresh parm, skip it.
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