Gluten Free Mac & Cheese

You’re welcome.

Get Started!

  • 1 package of corn or quinoa elbow macaroni
  • 3 Tbsp butter
  • 3 Tbsp all-purpose gluten free flour
  • 3 cups milk
  • 1/2 cup diced yellow onion
  • 1 bay leaf (Go crazy! Get your own bay leaf plant!)
  • 1/2 tsp paprika
  • 1 large egg
  • 3 large cups shredded sharp cheddar cheese
  • 1 Tbsp mustard powder
  • 1 tsp kosher salt
  • ground black pepper

The Final Touch:

  • 3 Tbsp butter
  • 1 cup gluten free bread crumbs

Now, my friend, go and make your Mac and Cheese:

  1. Preheat oven to 350F. In your biggest pot,  boil the water and cook the noodles for 8-9 minutes, or until you can cut it with a spoon.
  2. While this is going on, in another pot melt the butter and whisk in the flour and mustard until it’s smooth.
  3. Go ahead and pour the milk, onion, bay leaf, and paprika into the pan.
  4. Simmer this on very low for about 10 minutes, so the onion should be rather soft, and take the bay leaf out.
  5. Slowly stir in the egg and then add most of the cheese. Add the salt and pepper.
  6. Slowly stir in the macaroni and pour the whole pot into a good sized baking dish and put the rest of the cheese on top.
  7. Now, finally, melt the butter in a pan and toss the bread crumbs in it, and spoon that on top of the macaroni.
  8. Finally, bake this for 30 minutes at 350F

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