Baked Gluten-Free Mac and Cheese

This recipe is so easy to make that anybody can cook it. Mix the ingredients in one bowl, dump them into a dish, and bake. In less than one hour, you'll have some good southern eating!

Course Side Dish

Cuisine Southern

Prep Time 10

Cook Time 35

Resting 10

Total Time 55

Servings

Calories 413kcal

Author Gary White

Ingredients

6 large eggs
1 Tbsp. seasoned salt
1 tsp. ground black pepper
4 Tbsp. butter melted
24 oz. evaporated milk
12 oz. gluten-free elbow noodles Barilla brand
32 oz. medium cheddar cheese shredded

Instructions

Preheat the oven to 350°F. In a large mixing bowl, beat the eggs with the seasoned salt and pepper, then whisk in the melted butter.
Add the evaporated milk and mix until fully incorporated.
Add the dry elbow noodles and half of the shredded cheese to the bowl and mix well.
Pour everything into a 13x9-inch dish and bake uncovered for 15 minutes.
After 15 minutes, remove the dish from the oven and stir well. This step helps the pasta cook evenly and improves the final texture, so don't skip it.
Top with the remaining cheese and return the dish to the oven for 15 to 20 minutes, until the pasta is tender, the eggs are set, and the center reaches at least 160°F. The edges will be slightly crisp.
Remove from the oven and let it rest for at least 10 minutes so the cheese can set.

Video

Notes

Pasta: This recipe was developed and tested with one 12-ounce box of Barilla gluten-free elbows, added dry. Changing the pasta amount, shape, or brand can change the final texture.
Don't skip the stir: Stirring after the first 15 minutes redistributes the noodles and liquid so the pasta cooks evenly.
Make ahead: Bake it first. After the rest, divide it into portions in shallow containers and refrigerate within 2 hours, or 1 hour above 90°F. Keep at 40°F or below and use within 3 to 4 days. Reheat individual portions in the microwave to 165°F in the center. Reheating the whole casserole in the oven can make the gluten-free pasta break down.
Freezing: Not recommended. The gluten-free pasta breaks down into something that resembles polenta.
Timing: Allow about 55 minutes, including the 10-minute rest. The bake itself takes 30 to 35 minutes; oven preheating may add time if it does not overlap mixing.

Nutrition