Gluten Free Baked Macaroni and Cheese

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I absolutely adore this gluten-free baked macaroni and cheese. I mean who doesn’t love a good batch of homemade mac and cheese? It’s right up there with Au Gratin potatoes in my book! Unfortunately, because it’s just me, I don’t get to make it as often as I like. But this Thanksgiving, my Mom asked me if I would bring some macaroni and cheese for our Thanksgiving feast. I was delighted to have the opportunity to make my baked macaroni and cheese to share with the family!

This was made this using gluten-free brown rice noodles

(I use this brand and really like it). No one in the family could even tell that it was gluten-free! Most baked macaroni and cheese recipes also usually call for some type of flour to thicken the cheese sauce. I used arrowroot powder as a thickener in order to keep this dish gluten-free! This is one of the brands of organic arrowroot powder that I use regularly!

This gluten-free baked macaroni and cheese is really yummy and was a huge hit at our holiday gathering….but this is one dish that is perfect anytime! You can make this a complete meal by adding some diced uncured ham!

Gluten Free Baked Macaroni and Cheese

This classic dish gets a gluten free makeover…all without losing any of it’s cheesy flavor. Great for potlucks or Sunday dinner.

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Prep Time 20 mins

Cook Time 30 mins

Total Time 50 mins

Course Main Course, Side Dish

Servings 8 -10

Ingredients

  

• 3 tbsp butter
• 2 tbsp arrowroot powder
• 2 cups whole milk
• 1 tsp unrefined sea salt
• 1 tsp dry mustard
• 1 tsp minced onion
• 1/4 tsp black pepper
• 4 cups macaroni or Penne pasta gluten free, preferred
• 4 cups cheddar cheese shredded

Instructions

 

• Preheat oven to 350 degrees F.
• Butter a 9×13 baking dish and set aside.
• Cook the pasta so that it is still firm and not soft (it will finish cooking in the oven)
• Drain pasta and place in buttered baking dish.
• In a large saucepan melt the butter on medium high heat
• Add arrowroot powder and allow to cook for 1-2 minutes, stirring continuously.
• Stir in the milk, sea salt, black pepper. dry mustard and minced onion.
• Bring that mixture to boiling and allow to thicken, stirring frequently.
• Add 3 1/2 cups of shredded cheese to the thickened milk mixture.
• Stir the mixture until the cheese has fully melted.
• Pour the cheese mixture over the pasta in the 9×13 baking dish.
• Sprinkle remaining cheese on top of the pasta.
• Bake for 30 minutes.
• Allow the macaroni and cheese to sit for 5-10 minutes before serving.