Gluten-Free Mac and Cheese
This easy Gluten-Free Mac and Cheese is a delicious and crowd-pleasing side dish that compliments a variety of meals.
Equipment
Ingredients
- 1 (12 oz) box gluten-free elbow macaroni pasta
- 2 cups milk
- 1 Tablespoon dijon mustard
- 1 Tablespoon hot sauce
- ½ teaspoon salt
- ½ teaspoon pepper
- 4 cups shredded cheddar cheese, divided
Instructions
- Cook pasta according to package directions for al dente, then drain and set aside.
- Preheat oven to 425.
- Return the empty pasta pot to the stove over medium heat. Add the milk, Dijon mustard, hot sauce, salt and pepper to the pot, whisking to combine. Cook and stir until the mixture is hot, 5-10 minutes.
- Add all but ½ cup of the shredded cheese to the pot with the milk, stirring to combine and continuing to cook and stir until the cheese is melted, about 5 minutes. Then, remove the pot from the heat and stir in the cooked pasta. (At this point you can eat the macaroni as is or proceed with the directions to bake it.)
- For baked macaroni and cheese, spread the pasta and cheese mixture into a greased baking dish and top with the reserved ½ cup of cheese. Bake at 425 for 20-25 minutes, then cool for 5 minutes prior to serving.
Notes
My family likes the top and edges of the mac and cheese to be a bit brown. If this doesn't happen during baking, I'll broil it for 2-5 minutes before serving to give the top a little color.
Nutrition
Calories: 179kcalCarbohydrates: 3gProtein: 10gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 43mgSodium: 401mgPotassium: 95mgFiber: 0.1gSugar: 2gVitamin A: 446IUVitamin C: 1mgCalcium: 318mgIron: 0.1mg
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