Gluten Free Baked Mac & Cheese
Servings: 
12
3 tablespoons
2 cups
milk
1 cup
shredded pepper jack cheese
1 cup
shredded sharp cheddar cheese
¼ cup
smoked gouda
¼ cup
Romano cheese
½ teaspoon
salt
¼ teaspoon
black pepper
1 cup
gluten-free bread crumbs

Gluten-sensitive children and adults will rejoice once they realize this super-tasty version of beloved mac & cheese is actually gluten free. Ours puts other gluten-free mac & cheeses to shame with a mouth-watering combination of Gouda, Romano, Pepper Jack and Sharp Cheddar cheeses and our organic, gluten-free Quinoa Macaroni Pasta.

  1. Preheat oven to 350° F and lightly grease a 9 x 13 baking dish.
  2. In a large pot, bring 1 quart water to a rolling boil.  Add gluten-free pasta and boil 10-12 minutes.
  3. While pasta is cooking, in a large saucepan on medium low, heat rice bran oil.
  4. Stir gluten free all-purpose flour into rice bran oil to form paste and cook 1 to 2 minutes.
  5. Slowly whisk in milk, salt and pepper and cook, stirring occasionally, 3 to 5 minutes, until slightly thickened.
  6. Remove from heat and stir in cheeses until completely melted.
  7. Strain pasta and place in a large bowl. Pour in cheese sauce and toss until fully combined and noodles are completely coated.
  8. Transfer to prepared baking dish.
  9. Sprinkle gluten-free bread crumbs in an even layer over mac & cheese.
  10. Place in preheated oven and bake 30 minutes, until just beginning to brown.
  11. Remove from oven and let cool 5 minutes.
  12. Serve warm and enjoy!

Nutritional Information

Serving Size: 
3/4 Cups (136 g)
Calories: 
400
Total Fat: 
14 g
Saturated Fat: 
5 g
Protein: 
12 g
Total Carbohydrate: 
57 g
Dietary Fiber: 
0 g
Cholesterol: 
25 mg
Iron: 
2 mg
Sodium: 
360 mg
Calcium: 
238 mg