Gluten Free Macaroni and Cheese

GFreeFoodie's picture

Sep. 26, 2012


Gluten free elbow macaroni 1/2 Pound
Butter 3 Tablespoon
Gluten free flour blend 3 Tablespoon
Powdered mustard 1 Tablespoon
Milk 3 Cup (48 tbs)
Yellow onion 1/2 Cup (8 tbs) , finely diced
Paprika 1/2 Teaspoon
Eggs 1 Large
Sharp cheddar cheese 12 Ounce , shredded
Kosher salt 1 1/2 Teaspoon
Black pepper To Taste
For topping
Gluten free panko bread crumbs 1 Cup (16 tbs)



1. Preheat oven to 350 degrees F.

2. In a large pot of boiling, salted water cook the pasta to al dente, careful to not overcook.

3. While the pasta is cooking, in a separate pot, melt the butter. Whisk in the Gluten Free flour and mustard and keep it moving for 5 minutes, making sure the mixture is completely smooth.

4. Stir in the milk, onion, and paprika. Simmer for 10 minutes.

5. Temper in the egg. Stir in 3/4 of the cheese.

6. Season with salt and pepper. Fold the cooked & drained macaroni into the mix.

7. For topping: Melt the butter in a sauté pan and toss the Gluten Free bread crumbs to coat.


8. Pour the macaroni mixture into a 2-quart casserole dish. Top with remaining cheese.

9. Top the macaroni with the bread crumbs topping.

10. Bake for 30 minutes at 350 degrees F.

11. Remove from oven and rest for 5 minutes.


12. Serve Gluten Free Macaroni and Cheese with fresh salad and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 1020Calories from Fat 430

 % Daily Value*

Total Fat 53 g81.5%

Saturated Fat 28 g140%

Trans Fat 0 g


Sodium 1643 mg68.46%

Total Carbohydrates 101 g33.7%

Dietary Fiber 10 g40%

Sugars 11 g

Protein 37 g74%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet