Super creamy gluten-free southern baked macaroni and cheese recipe loaded with three kinds of cheeses. The best gluten-free mac and cheese baked to perfection in just 20 minutes. Recipe originally published April 2017, photos and post updated September 2018. Add pasta to cheese sauce and stir well; pour into the prepared baking dish. Combine remaining 1 cup Cheddar cheese, gluten-free bread crumbs, 1 teaspoon butter, and paprika in a bowl; sprinkle over pasta mixture. Bake in the preheated oven until top is crunchy, about 30 minutes. Cook gluten free macaroni until tender, about 15 minutes. In a medium saucepan melt the buttery spread, then stir in the gluten free flour and the spices. Slowly add in the dairy free milk. Cook over medium heat, stirring constantly until mixture boils; reduce heat to a simmer, but keep stirring constantly.
Remember how I made Ham & Cheddar Calzones the other day and I told you that I made way way too much filling? Well not wanting it to go to waste I decided to combine it with macaroni and bake it and oh my goodness it came out fantastic!
This is great as either a main dish or a side dish. The first night we had it as our main dish and the next night we ate it as a side dish with burgers. By the way, it tasted even better the 2nd day!
Low-fat Baked Mac N Cheese
- 8 oz GF elbow or shell pasta; we really like the Ancient Harvest Quinoa Elbows personally but everyone seems to have their own gluten free pasta they love
- 2 small potatoes, peeled and diced
- 2 medium carrots, peeled and diced
- 2 tbsp butter
- ¼ cup chopped onion
- 3 tablespoons white rice flour
- ¼ teaspoon pepper
- 1 cup broth
- 1 cup half & half
- 2 cups sharp shredded cheddar
- 1-2 cups cubed ham
- ½ cup GF Rice Krispies or similar cereal (GF corn flakes or Corn Chex works well too), crushed
- 1 tablespoon melted butter
- ½ teaspoon paprika
Best Gluten Free Baked Mac And Cheese Recipe
- Preheat oven to 375 degrees.
- Cook pasta following directions on the box. Drain and set aside.
- Meanwhile place potatoes and carrots in a saucepan, cover with water, bring to a boil and simmer 10 minutes until tender. Drain.
- In 2 quart saucepan over medium heat melt butter. Saute onions until softened. Stir in rice flour and pepper, stirring and cooking for 1-2 minutes. Whisk in broth and half & half. Cook, stirring constantly, until it thickens and boils. Remove from heat.
- Stir in shredded cheese until melted then stir in potatoes, carrots, and ham cubes. Combine with drained pasta and pour into 2 quart baking dish.
- Combine melted butter with crushed cereal and sprinkle on top. Sprinkle with paprika. Bake, uncovered, 15-20 minutes until bubbling and the top is crispy and golden brown. Let cool 5 minutes before serving.