Gluten Free Macaroni and Cheese
This recipe is definitely a sure hit with your kids. It is very easy to cook and it is filled with cheesy deliciousness.
10 oz of gluten-free elbow pasta
4 cups of non-dairy Cheddar Cheese, shredded and divided
1 ¼ teaspoon of salt
¼ cup of butter
4 cups of milk
¼ cup of cornstarch
¾ teaspoon of mustard powder
For The Topping
2 gluten free bread slices, toasted and broken into tiny crumbs (optional)
1 teaspoon of softened butter (optional)
½ teaspoon of paprika (optional)
Preheat your oven up to 375 degrees Fahrenheit. And then grease a 9×13 inch baking dish. Cook the gluten-free elbow macaroni according to package instructions. Usually, it takes 8 minutes to boil the elbow macaroni. In a saucepan, melt the butter over medium heat. Stir in the mustard powder and salt and remove the saucepan from the heat. In a separate bowl, whisk the cornstarch and milk together until it becomes smooth.
Stir in the cornstarch and milk mixture into the butter mixture until they are well blended. Heat the saucepan again on the stove and stir constantly over medium heat for about 5 minutes until the sauce becomes thick. Remove the saucepan from the heat. Stir in 3 cups of cheddar cheese into the sauce until the cheese melts. Add the pasta and mix well, and then pour the pasta into the baking dish. For the topping, combine 1 cup of cheddar cheese, 1 teaspoon butter, bread crumbs, and paprika, and then sprinkle on top of the pasta. Bake in the oven for about half an hour, or until the top is crunchy.