American · Dinner
Macaroni and Cheese (Gluten-Free)
Gluten-free elbow macaroni folded into a stovetop cheese sauce built from a rice-flour roux, whole milk, and sharp cheddar with Monterey Jack. Seasoned with mustard powder and black pepper, then baked under buttered gluten-free breadcrumbs until the top browns and the edges bubble.
$3
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
1067Calories
50.6gProtein
70.4gFat
48.9gCarbs
11.9gSugar
2.2gFiber
1436mgSodium
213mgChol
42.6gSat Fat
285mgPotassium
892mgCalcium
1.8mgIron
2.1mcgVitamin B12
0.2mgVitamin C
vegetarian
gluten-free
protein-rich
egg-free
gluten-free
Instructions
1
Prep
Heat the oven to 375°F (190°C) and grate the sharp cheddar cheese and Monterey Jack cheese into separate bowls.
2
Boil
Cook the gluten-free elbow macaroni in salted water over high heat for 7 minutes until just tender, then drain and set aside.
3
Melt
Melt butter over medium heat for 1 minute until foaming, whisk in rice flour, then pour in whole milk and simmer for 4 minutes until thickened.
4
Build
Off the heat, stir in sharp cheddar cheese and Monterey Jack cheese with mustard powder, black pepper, and salt until smooth, then fold in the macaroni.
5
Top
Sprinkle the reserved sharp cheddar cheese and gluten-free breadcrumbs over the macaroni mixture evenly.
6
Bake
Bake at 375°F (190°C) for 15 minutes until the top is golden brown and the edges bubble vigorously.
7
Rest
Let rest for 2 minutes before serving.
8
Plate
Serve directly from the baking dish while hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g sharp cheddar cheese
- 6 oz170g gluten-free elbow macaroni
- 1 1/2 cup360ml whole milk
- 2 oz56g Monterey Jack cheese
- 2 tbsp28g butter
- 2 tbsp16g rice flour
- 1.4 oz40g gluten-free breadcrumbs
- 1 tsp1 tsp mustard powder
- a pinch of black pepper
- a pinch of salt
