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Gluten-Free Baked Mac and Cheese

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Gluten-Free Baked Mac and Cheese
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  • Prep 25 min
  • Total 60 min
  • Servings 14
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Looking for a gluten-free recipe that delivers the same mouthwatering flavor as the original? You’ll want to whip up this tasty meal. Super cheesy and topped with crunchy, buttery bread crumbs, this Gluten-Free Baked Mac and Cheese delivers everything you love about the classic comfort dish—just without the gluten! And with a quick prep and bake time, you can have this delicious dinner on the table in just one hour.
By Betty Crocker Kitchens
Updated Oct 27, 2021

Ingredients

  • 1 package (12 oz) uncooked gluten-free (corn and rice blend or corn, rice and quinoa blend) elbow macaroni (3 1/2 cups)
  • 2 cans (12 oz each) evaporated milk
  • 1 package (8 oz) cream cheese, cubed and softened
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground mustard
  • 4 cups shredded sharp cheddar cheese (1 lb)
  • 2 eggs, slightly beaten
  • 1 cup gluten-free plain panko bread crumbs
  • 1/4 cup shredded Parmesan cheese (1 oz)
  • 4 tablespoons butter, melted

Steps

  • 1
    Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In 4-quart saucepan, cook macaroni as directed on package; drain. Rinse under cold water; drain.
  • 2
    In same saucepan, place milk and heat to a simmer over medium heat. With whisk, beat cream cheese, salt, pepper and ground mustard into milk, until cream cheese melts. Remove from heat; stir macaroni into sauce. Stir in cheddar cheese, then stir in eggs. Pour into baking dish.
  • 3
    In small bowl, mix bread crumbs, Parmesan cheese and melted butter; stir until combined. Sprinkle over macaroni mixture.
  • 4
    Bake uncovered 28 to 33 minutes or until topping is golden brown and mixture is hot (at least 165°F in center).

Tips from the Betty Crocker Kitchens

  • tip 1
    Rinsing the cooked gluten-free macaroni under cold water helps stop the cooking, separates the pieces of pasta and prevents your gluten-free baked macaroni and cheese from becoming gummy.
  • tip 2
    Be sure to beat the cream cheese into the milk until completely smooth to avoid lumps in your finished gluten-free mac and cheese casserole.
  • tip 3
    This Gluten-Free Baked Mac and Cheese recipe was developed using gluten-free macaroni made from blends of corn and rice flours and corn, rice and quinoa flours. It was not tested with lentil-, exclusively quinoa- or exclusively brown rice-based types of gluten-free macaroni.
  • tip 4
    Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition

410 Calories, 23g Total Fat, 16g Protein, 35g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Cup
Calories
410
Calories from Fat
210
Total Fat
23g
36%
Saturated Fat
13g
64%
Trans Fat
1/2g
Cholesterol
85mg
28%
Sodium
540mg
23%
Potassium
250mg
7%
Total Carbohydrate
35g
12%
Dietary Fiber
2g
9%
Sugars
4g
Protein
16g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
6%
6%
Calcium
40%
40%
Iron
4%
4%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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