My Sweet Marie

Baked Mac and Cheese – Gluten-free

Posted on: October 17, 2013

If you’re a lover of mac and cheese and my grand-kids are, here’s a gluten-free version that is quick, easy and tasty! Enjoy! If you’re not gluten intolerant, you can simply use reg. pasta!



2.5 – 3 cups uncooked gluten-free pasta (any shape)
¼ cup butter
¼ cup GF flour (I used sorghum) or corn starch
½ tsp salt
¼ tsp pepper
¼ tsp ground mustard
¼ tsp Worcestershire sauce (Lea & Perrin’s is GF)
2 cups milk or almond milk or coconut milk 
2 – 4 cups shredded extra sharp or x-old cheddar cheese (careful if buying shredded cheese as they sometime put gluten/flour in them)
3/4- 1 cup Bread Crumbs (gluten-free) or plain potato chips crushed or gluten free pretzel/cracker crumbs crushed

1. Heat oven to 375 degrees.
2. Cook macaroni as directed on package.
3. While macaroni is cooking, melt butter in 3-quart saucepan over low heat.  Stir in flour, salt, pepper, mustard and Worcestershire sauce.  Cook over low heat, stirring constantly, until mixture is smooth and bubbly.  Remove from heat; Stir in Milk.  Heat to boiling, stirring constantly.  Boil and stir 1 minute.  Stir in cheese.  Cook, stirring occasionally, until cheese is melted.
4. Drain Macaroni.  Gently stir macaroni into cheese sauce.  Pour into greased (I use Pam) 2-quart casserole.  Top with breadcrumbs or whichever crumb you prefer .  Bake uncovered for 20 – 30 minutes or until bubbly. 

5. Serve with a side of veggies and voila, dinner!


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