Gluten Free Macaroni Casserole

Total time1 hr

Prep time20 min

Cook time40 min

4.9

(12)

Creamy, bubbling, and topped with a golden crust, this macaroni casserole is the kind of comfort food that makes everyone at the table go quiet in the best possible way. The sauce is built from scratch using cornstarch instead of flour, so it thickens beautifully without a trace of gluten — no specialty blends or hard-to-find swaps required. A combination of sharp cheddar and nutty Gruyère gives the sauce serious depth, while dry mustard and smoked paprika add just enough complexity to keep things interesting. Gluten free elbow pasta gets coated in every bit of that velvety sauce before going into the oven, where it finishes cooking and soaks up even more flavor. The breadcrumb topping — also gluten free — crisps up into a satisfying crunch that contrasts perfectly with the creamy interior underneath. At six servings, it's an ideal dish for a family dinner or a gathering where you want one pan to do all the heavy lifting. Rest it for five minutes before scooping, and watch it disappear.

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Ingredients

6 servings

For the pasta

12 oz gluten free elbow pasta
1 tsp salt

For the cheese sauce

4 tbsp unsalted butter
3 tbsp cornstarch
3 cups whole milk
1 tsp dry mustard
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
2 cups shredded cheddar cheese, divided
½ cup shredded gruyère cheese

For the topping

¾ cup gluten free breadcrumbs
2 tbsp unsalted butter, melted
¼ tsp smoked paprika

Instructions

1
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
2
Bring a large pot of salted water to a boil. Cook the gluten free elbow pasta according to package directions until just barely 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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