Crispy Gluten-Free Mac and Cheese

Crispy Gluten-Free Mac and Cheese


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If you're gluten intolerant, you may have had to give up some of your favorite dishes, including macaroni and cheese. Never fear! This amazing recipe for gluten-free mac and cheese has a crispy top and is loaded with cheesy goodness.

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Time needed

30 min cooking

Serving Size / Yield

4-6 servings


  • 8 oz. corn and quinoa blend elbow pasta
  • 1/4 C. butter
  • 1 Tbs. corn starch
  • 1/4 tsp. sea salt
  • 1/4 tsp. pepper
  • 1 tsp. Dijon mustard
  • 2 C. milk
  • 2 C. shredded sharp cheddar cheese
  • Topping:
  • 1 Tbs. butter
  • 1 C. Rice Chex cereal, crushed
  • 1/2 C. shredded Cheddar cheese

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Preheat the oven to 350 degrees. Cook the pasta according to package directions and drain well. While the pasta is cooking, melt the butter into a large saucepan and stir in the cornstarch, salt and pepper. Cook until the mixture is bubbly before then gradually add in the milk, stirring continuously. Add in the Dijon mustard and cook over medium heat until the sauce boils. Simmer for 1 minute, stirring constantly. Reduce the heat to low, add the cheese, stir until just melted and remove the pan from the heat. Add the pasta to the cheese mixture and oss to coat.

Pour the mixture into a square baking dish and sprinkle with the topping. Bake for 20 to 25 minutes, or until the cheese is bubbly and the topping has turned a light golden color.

To make the topping, crush about 3 C. Rice Chex in order to make the 1 C. crushed cereal. Put it in a bowl and add in the melted butter. Stir to combine then add in the cheese. Set aside.

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