Simple Gluten-Free Mac and Cheese

Ingredients Needed

• 10 ounces gluten-free elbow pasta

• ¼ cup butter

• 1 ¼ teaspoons salt

• ¾ teaspoon mustard powder

• 4 cups milk

• ¼ cup cornstarch

• 4 cups shredded Cheddar cheese, divided

Crunchy Topping:

• 2 gluten-free bread slices, toasted and broken into crumbs (Optional)

• 1 teaspoon butter, softened (Optional)

• ½ teaspoon paprika (Optional)

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

2. Bring a large pot of salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until al dente, about 8 minutes. Drain well.

3. In a saucepan, melt 1/4 cup of butter over medium heat. Stir in salt and mustard powder; remove from heat and set aside.

4. In a separate bowl, whisk together milk and cornstarch until smooth. Add this mixture to the butter and stir until combined. Return the saucepan to medium heat, and cook, stirring constantly, until the sauce thickens, about 5 minutes. Remove from heat.

5. Stir 3 cups of shredded Cheddar cheese into the sauce until melted. Add the cooked pasta and mix well, then pour the mixture into the prepared baking dish.

6. In a bowl, combine the remaining 1 cup of Cheddar cheese, gluten-free breadcrumbs, 1 teaspoon of melted butter, and paprika. Sprinkle over the pasta mixture.

7. Bake in the preheated oven until the topping is golden and crispy, about 30 minutes.

Cooking Tips

Nutritional Information (per serving)