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Gluten-free Baked Macaroni and Cheese with Cornbread Crust

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This Baked Macaroni and Cheese with Cornbread Crust is a delicious comfort food dish for the family and it is made with all gluten-free ingredients. Perfect for the whole family and even more delicious than the usual mac and cheese.

  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 60 mins

Yield: Serves 5-6 1x

Ingredients

Scale

Macaroni:

  • 12 ounces gluten-free elbows or small shaped pasta, cooked al dente (rinse in cool water and drizzle oil to prevent sticking)
  • 1 tablespoon olive oil

Cheese sauce:

  • 3 tablespoons unsalted butter
  • 1/4 cup gluten-free flour
  • 3 cups milk
  • Sea salt and black pepper
  • 1/2 teaspoon each garlic powder, onion powder, mustard seed powder and paprika
  • 1/3 cup greek yogurt
  • 1 1/2 cup cheddar cheese, grated
  • 1/2 cup colby cheese, shredded
  • 1 cup parmesan reggiano, freshly grated

Cornbread topping:

Instructions

  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

Notes

*Because of the gluten-free pasta, this dish tastes best fresh from oven. For leftovers warm up in microwave or skillet with splash of water or milk

  • Author: Rachel

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https://rachlmansfield.com/gluten-free-baked-macaroni-and-cheese-with-cornbread-crust/