Classic Mac and Cheese
This classic Mac and Cheese is creamy, cheesy and a fan favorite! Keeps well in the refrigerator and reheats well in the microwave. Recipe adapted from 365 Ways to Cook Pasta Cookbook
Author: Healthy Gluten-Free Family
Recipe type: Dinner, Pasta
Cuisine: Gluten-Free, Vegetarian
Ingredients
- 4 tablespoons butter
- ¼ cup gluten-free all purpose flour (we used GF Jules)
- 4 cups milk, preheated (we've used both 1% and 2% milk and both have worked well)
- 1 teaspoon yellow mustard
- 1 teaspoon salt,
- pinch of black pepper
- 1 lb gluten-free elbow macaroni
- 4 cups sharp Cheddar cheese, shredded
Buttered Bread Crumbs Topping (Optional)
- 1 cup Panko or Plain Bread Crumbs
- 1-2 tablespoons butter, melted
Instructions
Preheat oven to 350F degrees
Make cream sauce
- Melt butter in a large saucepan. Stir in flour until smooth. Cook, stirring over low heat, about 3 minutes.
- Gradually whisk in hot milk until smooth. Cook, stirring constantly until mixture boils. Lower to low heat and continue cooking until thick and smooth, about 10 minutes.
- Season with mustard, salt and pepper.
Meanwhile, cook elbow macaroni according to package until al dente. Drain.
Mix together
- Add 3 cups of cheese and the macaroni to the sauce. Mix to combine well.
- Transfer to a buttered 9x13 baking dish (or two smaller ones). Sprinkle with the remaining 1 cup of cheese. Top with Buttered Breadcrumbs if using.
- Bake at 350 degrees for approximately 45 minutes or until browned on top and bubbly.
Buttered Breadcrumbs
- Combine bread crumbs with melted butter and mix together with a spoon. (I used only 1 tablespoon of butter but you may prefer 2)
