Brazil Nut Free Gluten Free Baked Mac and Cheese
Total time55 min
Prep time20 min
Cook time35 min
4.8(30)
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Learn more →Ingredients
6 servings
For the pasta
- 12 oz gluten free pasta (elbow or cavatappi shape)
- 1 tsp salt
For the cheese sauce
- 3 tbsp unsalted butter
- 3 tbsp cornstarch
- 2 ½ cups whole milk
- ½ cup heavy cream
- 1 tsp dry mustard
- ½ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp cayenne pepper (optional)
- ½ tsp salt
- ¼ tsp black pepper
- 2 cups sharp cheddar cheese, freshly grated
- ½ cup gruyère cheese, freshly grated
For the topping
- ½ cup gluten free breadcrumbs
- 1 tbsp unsalted butter, melted
- ¼ cup sharp cheddar cheese, freshly grated
Instructions
- 1
Preheat the oven to 375°F (190°C). Grease a 2-quart baking dish and set aside.
- 2
Bring a large pot of salted water to a boil. Cook the gluten free pasta according to package directions until just shy of al dente — it should still have a firm bite at the center, as it will continue cooking in the oven. Drain in a colander and set aside.
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