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.
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 9x13 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 9x13 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.