Gluten-Free Macaroni & Cheese
Servings: 8 Servings
Ingredients
- 1 12 oz box gluten-free Barilla elbow macaroni *see note below
- 1/3 cup butter
- 1/3 cup gluten-free flour
- 3 cups milk
- 4 cups extra sharp cheddar grated divided
- 1 (8 oz) block cream cheese softened and cubed
- 2 tsp mustard powder
- 2 Tbs Worcestershire sauce
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
Instructions
- Cook the pasta and drain.
- Measure out seasonings and Worcestershire sauce and set aside.
- Preheat oven 350 degrees.
- In a 4 quart Dutch-oven, melt butter.
- Stir in the flour, Worcestershire, mustard powder, garlic powder, onion powder, and salt. Cook over low heat stirring constantly until smooth.
- Add in the milk and heat until bubbling, stirring constantly.
- Once bubbling, stir in cream cheese and 3 cups of cheddar until melted.
- Add pasta to the mixture and stir until combined. If baking in a casserole dish, transfer the mixture. Top with about 1 cup of shredded cheddar.
- Bake for 20 minutes, until heated through.
- Broil for a 3-5 minutes until the cheese reaches desired crust.
- Remove from oven and let it stand for about 10 minutes.
- Serve.
Notes
Be sure to read the labels for gluten-free.
For gluten-free pasta, reduce the cook time by 2 minutes from the recommended time on the package. This helps the pasta keep it’s shape during baking.
It’s helpful to measure out all ingredients prior to cooking.
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