Skip to Content
Open Menu
Open Site Search Form

Raley’s Shelf Guide: Gluten Free Mac & Cheese


  • 2 slices Canyon Bakehouse Bread Gluten-Free Mountain White or other gluten-free bread, toasted and broken into crumbs
  • 12 oz. Barilla Elbow Pasta, gluten-free
  • 1/4 cup butter
  • 1/4 tsp. salt
  • 3/4 tsp. mustard powder
  • 4 cups whole milk
  • 1/4 cup cornstarch
  • 4 cups shredded cheddar cheese
  • 1/2 tsp. paprika


  1. Preheat oven to 375 degrees.
  2. Bring a pot of lightly water to a boil while toasting two slices of gluten-free bread in a toaster.
  3. Chop bread into bread crumbs.
  4. Cook gluten-free elbow macaroni in the boiling water, stirring occasionally until al dente, about 8 minutes.
  5. Melt butter in a saucepan over medium heat. Stir salt and mustard powder into melted butter.
  6. Remove saucepan from heat.
  7. Whisk milk and cornstarch together in a bowl until smooth. Stir into butter mixture until blended.
  8. Return saucepan to stove. Cook the milk mixture, stirring constantly, over medium heat until sauce is thickened, about 5 minutes.
  9. Remove saucepan from heat. Stir cheese into sauce until melted.
  10. Drain and rinse pasta and pour into cheese sauce and stir well.
  11. Pour cheesy noodles into a greased baking dish.
  12. Sprinkle one more cup of cheddar cheese, paprika and chopped gluten-free bread crumbs over mac & cheese mixture.
  13. Bake at 375 degrees, until the top is crunchy (about 30 minutes).
Skip To Suggested Recipes

Shop Recipe Ingredients

Suggested Recipes

Skip Suggested Recipes