Gluten-free Baked Macaroni and Cheese with Cornbread Crust

• Gluten-free elbows or small shaped pasta – hot tip: rinse in cool water and drizzle oil to prevent sticking after you cook it!
• Unsalted butter – butter really elevates the flavor in the cheese sauce – don’t skip
• Gluten-free flour – I haven’t tried another flour but you can try almond flour too
• Milk – I usually use cow’s milk but goat’s milk also can work or even a plain nut milk
• Garlic powder, onion powder, mustard seed powder and paprika – this is my preferred spice blend but if you want spicier, add more to taste
• Greek yogurt – or really any plain yogurt can work but I like that greek yogurt adds protein to this too
• Cheddar cheese – I like using a block of sharp cheddar and grating it myself
• Colby cheese – if you don’t have this cheese, you can use shredded mozzarella cheese also
• Parmesan reggiano – freshly grated is best for flavor here but you can also use grated parmesan cheese from the store if you prefer
• Gluten-free cornbread muffins – I love this mix. I follow directions on back to bake them or you an make them into cornbread too if you prefer over muffins

How to make baked macaroni and cheese with cornbread topping:

1. Preheat oven to 350 degrees F
2. Place a large pot over medium heat and add in butter
3. Melt butter then add in flour and whisk until fully combined
4. Gradually add milk and continue to whisk until combined
5. Add in spices and mix then bring mixture to boil and simmer
6. Stir in yogurt until combined and reduce heat to low
7. Add in the cheeses and stir to combine then remove from heat
8. Add the cooked pasta to a greased 9×13 baking dish
9. Pour the sauce on top of the macaroni and mix together
10. Melt the butter for cornbread and then crumble the muffins into the butter and mix
11. Sprinkle the cornbread stopping over the macaroni and bake in oven, uncovered, for 25 minutes
12. Enjoy while warm

FAQs and tips on baking baked macaroni and cheese with cornbread crust:

1. What kind of macaroni should I use? Usually we use an elbow macaroni for this recipe as I find it the perfect size. But you can use another smaller pasta like penne, farfalle or something else. Just follow same amount as listed below in recipe.
2. Do I have to use the exact cheese blend you use? I find that this blend of cheddar, colby and parmesan cheese is great but if you prefer another say a jalapeño cheddar instead, do what you prefer! Keep quantities the same.
3. Can I omit cornbread crumbs? You can. Or use crushed up crackers if you want. I love the flavor it adds though and we serve the leftover muffins/cornbread with the dish – SO good!
4. How do I store this? It can be stored in airtight container in fridge for up to 2-3 days. I do like it bests fresh from oven though as leftover gluten-free pasta isn’t always top notch and can get soggy.
5. Feel free to add in some other mix-in’s if you want like veggies or protein if you’d like to the dish. Frozen broccoli and rotisserie chicken are great in it.

A few other delicious cozy comfort foods to try:

One-Pot Squash Mac and Cheese (gluten-free)

One-Pot Browned Butter Fettuccine Alfredo

No-Boil Spaghetti Bake (gluten-free)

The Easiest No-Boil Baked Pasta Recipe (gluten-free)