Pecan Free Gluten Free Macaroni Casserole
Total time1 hr
Prep time20 min
Cook time40 min
4.9(12)
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Learn more →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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