Baked Gluten-Free Mac and Cheese

Baked mac and cheese in a casserole dish with the corner slice lifted out with a spatula.

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

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 oven to 350 F degrees. 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 elbow noodles and half of the shredded cheese to the bowl and mix well.
Pour everything into a 13x9" dish. Bake uncovered for 15 minutes.
After 15 minutes, remove the dish from the oven and stir well. This will greatly improve the final texture, so don't skip this step!
Top with the remaining cheese and return to oven for 15-20 minutes. Avoid the urge to overcook it. The dish will be done when the eggs are set and the edges are slightly crispy.
Remove from oven and let rest for at least 10 minutes to allow the cheese to set.

Video

Notes

EXPERT TIPS

Use Barilla gluten-free elbow noodles: Not all gluten-free noodles are created equally; their ingredients vary quite a bit. Some are made with rice (which absorbs more liquid), others with corn, and most are blended. This recipe was only tested to work with this specific brand.
Shred your own cheese: Shredding your own cheese will produce a creamier and more flavorful mac and cheese. Pre-shredded cheeses usually contain a cellulose coating that will affect the texture.
Use evaporated milk: Evaporated milk will yield a creamier texture and richer flavor than skim or reduced-fat milk.
Let it cool: The mac and cheese should rest for at least 10 minutes before serving. This will allow the cheese to set and the macaroni to absorb some of the sauce.

FAQS

Can I use a different type of gluten-free pasta? Yes, you can use any gluten-free pasta, such as penne, rotini, or fusilli. However, I have not tested other brands. I highly recommend sticking with the Barilla brand.
Can I use a different type of cheese? While technically, you can use any cheese you prefer, such as Gruyere, gouda, or fontina - the flavor and texture will change. Part of the magic of this recipe is the simple ingredient list.
Can I make this recipe ahead of time? Yes, you can make this recipe ahead of time and store it in the refrigerator. However, I recommend cutting it into smaller portions and using the microwave when reheating. I found out the hard way that reheating the whole dish in the oven will actually cook the pasta twice and cause it to break down into something like deliciously cheesy polenta.
Can I freeze this mac and cheese? I do not recommend freezing it. The gluten-free pasta won't hold up the way traditional pasta would. It will break down into something that resembles polenta.

Nutrition