Gluten-Free Baked Mac and Cheese with Three Cheeses
Baked macaroni with cheddar, Parmesan and processed cheese, set with eggs and evaporated milk instead of a flour-thickened sauce. It takes about 30 minutes.
Yield8 servings
Prep10 min
Cook20 min
Total30 min
Ingredients
- 340 g (12 oz) gluten-free macaroni noodles
- 2 eggs, whisked
- 2 cans (355 ml / 12 oz each) evaporated milk
- 10 ml (2 tsp) dry mustard powder
- 5 ml (1 tsp) salt
- 2.5 ml (1/2 tsp) black pepper
- 2.5 ml (1/2 tsp) hot pepper sauce
- 480 ml (2 cups) shredded mild or sharp cheddar cheese
- 240 ml (1 cup) shredded Parmesan cheese
- 480 ml (2 cups) shredded processed cheese
- 113 g (1/2 cup) butter, melted
Method
- Heat the oven to 205°C/400°F.
- In a large bowl, whisk together the eggs, evaporated milk, dry mustard, salt, black pepper, and hot pepper sauce until fully combined.
- Boil the pasta in a large pot of well-salted water until al dente; drain and return to the pot.
- Pour the melted butter over the pasta and stir to coat.
- Stir the egg–milk mixture, then add to the pasta.
- Add half of each cheese; cook over medium heat, stirring, until melted. Add the remaining cheeses and continue stirring until thoroughly melted.
- Lightly coat a 23×33-cm (9-by-13-inch) baking dish with cooking spray. Pour in the macaroni and cheese. For extra cheddar on top, sprinkle before baking.
- Bake 20–25 min, until the top is golden and bubbly. Rest 5 min before serving.
Notes
- Use certified gluten-free pasta.
- Elbows are used; penne or rigatoni may be substituted.
- Optional topping: add a layer of gluten-free breadcrumbs before baking; use certified gluten-free breadcrumbs.
Storage
- Refrigerate leftovers in an airtight container 4–5 days; reheat in the oven or microwave, adding a little milk if needed.
- Freezing leftovers is not recommended.
- To freeze unbaked: assemble in a freezer-safe dish, cool, wrap tightly in plastic wrap and then foil, and freeze. Thaw in the refrigerator overnight, then bake as directed, adding extra cooking time if needed.
Read labels and use packaged or processed ingredients that are certified gluten-free.
