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Craving some comfort food without the gluten? This Gluten Free Mac and Cheese Casserole is a game-changer. Creamy, cheesy, and baked to golden perfection, it’s everything you love about mac and cheese but safe for those avoiding gluten. Perfect for a cozy dinner or a potluck hit, this dish will have everyone asking for seconds. Let's dive in!
The name of the recipe: Gluten Free Mac and Cheese Casserole Recipe
Ingredients:
- 12 oz gluten-free elbow macaroni
- 2 cups shredded cheddar cheese
- 1/4 cup butter
- 1/4 cup gluten-free all-purpose flour
- 2 cups milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
Instructions:
- Preheat your oven to 350°F (175°C).
- Cook the gluten-free macaroni according to the package instructions. Drain and set aside.
- In a saucepan, melt the butter over medium heat. Stir in the gluten-free flour and cook for about 1 minute.
- Gradually whisk in the milk, continuing to stir until the mixture thickens.
- Add the shredded cheddar cheese, salt, black pepper, and paprika. Stir until the cheese is melted and the sauce is smooth.
- Combine the cooked macaroni and cheese sauce in a mixing bowl. Mix well.
- Transfer the mixture to a baking dish. Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
- Let it cool for a few minutes before serving. Enjoy!
What You Will Need
Read more: Gluten Free Squash Casserole Recipe
What you will need to make gluten free mac and cheese casserole
Gluten-free elbow macaroni: Provides the base, ensuring the dish is suitable for those avoiding gluten without sacrificing the classic pasta texture.
Shredded cheddar cheese: Melts into a creamy sauce, delivering rich flavor and essential gooeyness that defines mac and cheese.
Butter: Adds richness and helps create a smooth, velvety sauce when combined with flour and milk.
Gluten-free all-purpose flour: Thickens the cheese sauce, ensuring it clings to the pasta perfectly.
Milk: Creates a creamy texture, blending with cheese and flour to form the sauce.
Paprika: Adds a subtle warmth and color, enhancing the overall flavor profile of the dish.
Tools and Instruments Required
What tools/instruments will be needed to make Gluten Free Mac and Cheese Casserole Recipe
- Saucepan: Needed to melt butter and cook the cheese sauce until smooth and thickened.
- Whisk: Essential for stirring the sauce to ensure it remains lump-free and well-mixed.
- Mixing bowl: Used to combine the cooked macaroni with the cheese sauce evenly.
- Baking dish: Holds the macaroni and cheese mixture while baking to achieve a golden, bubbly top.
- Oven: Bakes the casserole to perfection, giving it a crispy, golden finish.
Gluten Free Mac and Cheese Casserole
Ingredients:
Main Ingredients
- 12 oz Gluten-free elbow macaroni
- 2 cups Shredded cheddar cheese
- 1/4 cup Butter
- 1/4 cup Gluten-free all-purpose flour
- 2 cups Milk
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 1/4 tsp Paprika
Instructions:
- Preheat your oven to 350°F (175°C).
- Cook the gluten-free macaroni according to the package instructions. Drain and set aside.
- In a saucepan, melt the butter over medium heat. Stir in the gluten-free flour and cook for about 1 minute.
- Gradually whisk in the milk, continuing to stir until the mixture thickens.
- Add the shredded cheddar cheese, salt, black pepper, and paprika. Stir until the cheese is melted and the sauce is smooth.
- Combine the cooked macaroni and cheese sauce in a mixing bowl. Mix well.
- Transfer the mixture to a baking dish. Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
- Let it cool for a few minutes before serving. Enjoy!
Notes:
Read more: Gluten Free Reuben Casserole Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the mac and cheese as directed up to the baking step.
- Let it cool completely.
- Cover tightly with plastic wrap and aluminum foil.
- Store in the fridge for up to 2 days.
- When ready to bake, remove from the fridge and let it sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Prepare the mac and cheese up to the baking step.
- Cool completely.
- Wrap tightly with plastic wrap and aluminum foil.
- Label and date the dish.
- Freeze for up to 3 months.
- Thaw in the fridge overnight.
- Let it sit at room temperature for 30 minutes before baking.
- Bake as directed.
Using paprika in mac and cheese not only adds a subtle smoky flavor but also enhances the color, making the dish more visually appealing.
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