easy gluten-free macaroni and cheese

Ingredients

• Servings: 8
• 10 ounces gluten-free elbow pasta
• 1/4 cup butter
• 1 1/4 teaspoons salt
• 3/4 teaspoon mustard powder
• 4 cups milk
• 1/4 cup cornstarch
• 4 cups shredded cheddar cheese, divided
• topping:
• 2 gluten-free bread slices, toasted and broken into crumbs (optional)
• 1 teaspoon butter, softened (optional)
• 1/2 teaspoon paprika (optional)

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 375 degrees f (190 degrees c). grease a 9x13-inch baking dish.
• bring a large pot of lightly salted water to a boil. cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. drain.
• melt 1/4 cup butter in a saucepan over medium heat. stir salt and mustard powder into melted butter and remove saucepan from heat.
• whisk milk and cornstarch together in a bowl until smooth; stir into butter mixture until well blended. return saucepan to stove; cook milk mixture, stirring constantly, over medium heat until sauce is thickened, about 5 minutes. remove saucepan from heat.
• stir 3 cups cheddar cheese into sauce until heat from sauce melts cheese. 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.