Raley’s Shelf Guide: Gluten Free Mac & Cheese

Ingredients

• 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

Instructions

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).