GF Mac & Cheese


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Servings: 8
1hr 15mins
  • 8 tablespoons butter
  • 1 teaspoon seasoning salt
  • 3⁄4 teaspoon ground black pepper
  • 4 cups milk
  • 1⁄3 cup cornstarch
  • 4 cups shredded cheese, divided
  • 16 ounces gluten-free elbow macaroni
  • Preheat oven to 375 F and grease 13 x 9 casserole dish.
  • Cook macaroni according to package directions BUT reduce cooking time so the pasta is still quite a bit firm.
  • Drain macaroni and set aside.
  • Melt butter in medium saucepan.
  • Stir in seasoned salt and pepper; remove from heat and set aside.
  • In a large mixing bowl, whisk corn starch into milk until smooth.
  • Stir milk into butter mixture and whisk until well-blended.
  • Stirring constantly, cook over medium heat until thickened (about 5 minutes or so) and remove from heat.
  • Stir three cups of shredded cheese into sauce until melted; reserve one cup of cheese for topping.
  • Combine cheese mixture with macaroni and spoon into prepared pan.
  • Top with crunchy topping (recipe below) and reserved shredded cheese.
  • Bake uncovered for 25-30 minutes or until crunchy topping is nice and toasty.
  • CRUNCHY TOPPING: Pulse in a food processor until it becomes coarse crumbs: 2 slices toasted gluten-free bread; 1 tsp butter, softened; 1/2 teaspoons paprika.

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