GLUTEN-FREE BAKED MAC AND CHEESE

Gluten-Free Baked Mac and Cheese image

Looking for a gluten-free recipe that delivers the same mouthwatering flavor as the original? You'll want to whip up this tasty meal. Super cheesy and topped with crunchy, buttery bread crumbs, this Gluten-Free Baked Mac and Cheese delivers everything you love about the classic comfort dish-just without the gluten! And with a quick prep and bake time, you can have this delicious dinner on the table in just one hour.

Provided by Betty Crocker Kitchens

Time 1h

Yield 14

Number Of Ingredients 11

Ingredients

1 package (12 oz) uncooked gluten-free (corn and rice blend or corn, rice and quinoa blend) elbow macaroni (3 1/2 cups)
2 cans (12 oz each) evaporated milk
1 package (8 oz) cream cheese, cubed and softened
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground mustard
4 cups shredded sharp cheddar cheese (1 lb)
2 eggs, slightly beaten
1 cup gluten-free plain panko bread crumbs
1/4 cup shredded Parmesan cheese (1 oz)
4 tablespoons butter, melted

Steps:

Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In 4-quart saucepan, cook macaroni as directed on package; drain. Rinse under cold water; drain.
In same saucepan, place milk and heat to a simmer over medium heat. With whisk, beat cream cheese, salt, pepper and ground mustard into milk, until cream cheese melts. Remove from heat; stir macaroni into sauce. Stir in cheddar cheese, then stir in eggs. Pour into baking dish.
In small bowl, mix bread crumbs, Parmesan cheese and melted butter; stir until combined. Sprinkle over macaroni mixture.
Bake uncovered 28 to 33 minutes or until topping is golden brown and mixture is hot (at least 165°F in center).

Nutrition Facts : Calories 410, Carbohydrate 35 g, Cholesterol 85 mg, Fat 2, Fiber 2 g, Protein 16 g, SaturatedFat 13 g, ServingSize 1 Cup, Sodium 540 mg, Sugar 4 g, TransFat 1/2 g