Are you a fan of crispy Mac and Cheese?
Apr 05, 2021 What ingredients you need to make homemade gluten-free macaroni and cheese! Gluten-free pasta – anything works! Unsalted butter, cut into smaller cubes; Gluten-free all purpose flour; Full-fat coconut milk; Shredded cheddar cheese; Shredded Gruyere cheese; Dry mustard; Sea salt and black pepper to taste; How to make oven-baked mac and cheese a bit healthier. This Gluten Free Baked macaroni and cheese makes a delicious family dinner, Gluten Free Thanksgiving side or pot luck dish. It is easy to prepare and is family-friendly. Be sure to check out our Gluten-Free Thanksgiving post for over 200 delicious GLUTEN FREE Thanksgiving recipes, all organized by category!
Our gluten-free Mac and Cheese cups are cheesy, crispy and delicious all at the same time.
Ingredients
- Gluten-free nonstick cooking spray
- Salt
- 2 cups gluten-free elbow pasta
- 2 tablespoons unsalted butter
- 2 tablespoons white rice flour
- 1 cup whole milk
- 8 ounces (2 cups) grated sharp cheddar cheese
- 1 large egg, beaten
- 2 tablespoons gluten-free breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 2 teaspoons melted unsalted butter
Gluten Free Baked Mac And Cheese Recipe
Directions
Preheat oven to 425° F. Grease 12 standard muffin cups with nonstick cooking spray. Set aside.
Bring a large pot of water to a boil. Salt generously. Cook pasta according to package instructions. Drain well.
While the pasta cooks, prepare the sauce. Melt butter in a large saucepan over medium heat. Add rice flour. 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. Allow cheese to melt between each addition. Remove from heat. Add drained pasta. Stir to combine. Add egg. Stir until combined.
Spoon mac and cheese into prepared muffin cups. In a small bowl, stir together bread crumbs, Parmesan cheese and melted butter. Divide evenly over each muffin cup.
Bake until golden brown, about 20 minutes.
Store leftovers wrapped in the refrigerator for up to three days. Reheat, covered, on low power in the microwave or place the mac and cheese cups in a small baking pan. Add one tablespoon water to the pan. Cover the pan tightly with foil. Heat in a preheated 350° F oven until warm, about 15 minutes.