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Gluten-Free Mac and Cheese

Recipe photo courtesy of Andrew Purcell

With this recipe, everyone can enjoy a forkful of warm, comforting mac and cheese, complete with a crunchy topping.

Source: Everyday Food, May 2012
Servings

Ingredients

Directions

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498
How would you rate this recipe?
498
  • jwilds66
    7 OCT, 2018
    I really liked this recipe. I added garlic powder and used dried minced onions instead of fresh. I used arrowroot powder instead of potato starch. I used Banza garbanzo penne which has 12 grams of protein a serving, which makes it go farther because you feel very full. It turned out great. I wouldn't use the dijon mustard the next time, maybe it was the brand, but I didn't like the bitterness is added. I doubled the recipe and put in a 9x13 pan. Normally my family of five athletes would eat 3/4 of the 9x13 of something like this, but because of the protein, we barely made it through 1/2. This is good, now I can portion some up and freeze for lunches.
    Reply
  • rachellpoetker
    11 AUG, 2017
    I'm not sure why this recipe has only three stars... it is easily the best GF mac and cheese recipe I've found. My husband actually prefers it to the version I made before I found out I have Celiac's Disease. I usually make slightly more of the cheese sauce and bake it in a large Pyrex baking dish. But that rice crispie topping is INCREDIBLE. (Again... we double it!)
    Reply
  • dannyevntmgmt
    23 JAN, 2016
    Just made this and eating a bowl now! It tastes good, and is the first mac and cheese I've had six going gluten free six months ago, so enjoying it even more!! Will use a bit more whilegrain mustard next time, and might add crab meat.
    Reply
  • GF Ag Reporter NZ
    13 JUN, 2013
    I make a similar mac&cheese - I like to put in corn nibblets and my crunchy topping is made with dried bread crumbs (made from disaster loaves.)
    Reply

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