Gluten-Free Macaroni and Cheese Bake

pan of gluten-free macaroni and cheese with a spoon dipping in the corner

Gluten-Free Macaroni and Cheese Bake

A gluten-free recipe for classic macaroni and cheese that tastes just as good as the original!

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 392kcal

Author Amee

Ingredients

8 oz box gluten-free elbow macaroni pasta (such as Hodgson Mill brown rice elbow macaroni or Tinkyada brown rice pasta)
6 tbsp butter
2 tsp salt
1 tsp pepper
1/4 tsp cayenne pepper
6 tbsp gluten-free all-purpose flour King Arthur brand recommended
2 tsp dry mustard
5 cups whole milk
2 1/2 cups extra sharp white cheddar such as Cabot's, shredded fresh from block
2 1/2 cups sharp cheddar freshly shredded from block
2 eggs lightly beaten (optional for more of a baked macaroni and cheese texture)
paprika to taste

Instructions

Preheat oven to 350 degrees F.
Cook macaroni "al-dente" according to package directions, immediately drain in a colander and rinse with cold water.
Set pasta aside.
Melt butter in a saucepan over medium heat.
Blend in flour, salt, peppers and dry mustard with a whisk, then add milk.
Cook until beginning to thicken and smooth.
Add half of the cheese and stir until blended.
Stir in beaten eggs until well incorporated, if using
Pour macaroni into a 9x13" pan sprayed with cooking spray and add cheese mixture. Stir until mixed and then top with remaining cheese.
Sprinkle with paprika and bake for 25-30 minutes until set and lightly golden on top.

Notes

*I've made a modification to the original recipe and added two beaten eggs to the cheese mixture before baking. It turns out more like southern macaroni bake and was absolutely delicious! If you like more of a macaroni casserole texture, add the eggs. If you want more creamy mac and cheese, just follow the original recipe.

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