Image for The Best Gluten Free Macaroni & Cheese
The Best Gluten Free Macaroni & Cheese
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  • CourseMain Dish, Side dish
  • CuisineGluten-free
  • 1/2 lb Tinkyada brown rice penne pasta
  • 3 Tbsp unsalted butter
  • 1 Tbsp cornstarch
  • 1 1/2 cup whole milk
  • 1 tsp sea salt
  • 1/2 tsp dry mustard
  • 1 dash Tabasco sauce
  • 1 cup sharp cheddar, freshly grated
  • 1 Tbsp unsalted butter
  • 1/4 cup gluten free bread crumbs (grind the ends of your GF bread in a food processor!)
  1. Preheat oven to 350 F. Bring a large pot to a rolling boil with plenty of salt. Add pasta, and when it comes back to a boil, turn down to medium-high. Cook until al dente (about 15 minutes); drain.
  2. While pasta is draining, make a white sauce by melting butter in a heavy pan. Add cornstarch to cold milk, add milk to butter in pan. Cook on medium heat until thickened.
  3. Add salt, mustard, and Tabasco to white sauce; simmer 4-5 minutes.
  4. Butter a 2-quart baking dish, then build up layers in this order: macaroni, sauce, and cheese. Be sure to end the layers with cheese.
  5. Melt 1 Tbsp butter in a small saucepan and add bread crumbs, mixing the two thoroughly.
  6. Spread crumbs over top of macaroni and cheese. Bake for about 25 minutes or until top is browned and cheese is bubbling around edges of baking dish.
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