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Baked Gluten-Free Mac and Cheese

A comforting and cheesy baked mac and cheese recipe that's entirely gluten-free! Perfect for a family dinner or potluck.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 ounces gluten-free elbow pasta Barilla recommended
  • 3 Tablespoons unsalted butter melted
  • 2 cups sharp cheddar cheese full fat and shredded
  • 2 cups Monterey jack cheese full fat and shredded
  • ⅓ cup freshly grated parmesan cheese
  • 12 ounces evaporated milk one can
  • 1.5 cup half and half
  • 1.5 teaspoons cornstarch
  • 1 teaspoon garlic powder
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon dry mustard powder
  • 0.375 teaspoon cayenne pepper

Method
 

  1. Preheat oven to 375 F degrees. Lightly coat a 3-quart casserole dish with butter or cooking spray.
  2. Mix ¾ cup cheddar, ½ cup Monterey jack, and parmesan cheese. Set aside for topping.
  3. Cook pasta according to package instructions; drain well. Return to the pot and add the melted butter. Stir to coat.
  4. Heat half and half and evaporated milk over medium heat until simmering. Sprinkle cornstarch over the cheese.
  5. Remove from heat. Stir in spices and salt. Stir in cheese 1 cup at a time until melted.
  6. Transfer macaroni and cheese to baking dish. Top with cheese mixture.
  7. Bake uncovered for 20 minutes or until golden and bubbly. Broil if desired.

Notes

For an extra creamy texture, use freshly grated cheese instead of pre-shredded.