Gluten-Free Mac and Cheese

Gluten-Free Mac and Cheese
Servings: 8 Yield: servings Prep 15 mins Cook 14 mins Bake 350°F 20 mins


  • 1 pkg (16 oz) gluten-free elbow macaroni (see box)
  • 3 tablespoons unsalted butter
  • 2 cups milk
  • 1 pkg (8 oz) Neufchatel cheese, cut into pieces
  • 1 pkg (8 oz) sharp cheddar, shredded
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup frozen peas, thawed
  • 2/3 cup crushed gluten-free crackers (such as Glutino)

Make It

1. Heat oven to 350 degrees . Bring a large pot of lightly salted water to a boil. Cook pasta 2 minutes less than package directions (about 13 minutes). Drain.

2. Meanwhile, combine 2 tbsp of the butter and the milk in a medium saucepan over medium heat. Bring just to a simmer and stir in Neufchatel. Toss cheddar with cornstarch and stir into saucepan along with salt and pepper until melted and smooth. Simmer 2 minutes, stirring frequently. Remove from heat and stir in peas and pasta.

3. Melt remaining 1 tbsp butter in a small skillet over medium-high heat. Add cracker crumbs and stir to mix. Brown 1 minute.

4. Coat 8 individual baking dishes with nonstick cooking spray. Divide macaroni mixture among prepared dishes. Top each with about 1 tbsp cracker crumbs. Bake at 350 degrees for 20 minutes.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 499, Fat, total (g): 24, chol. (mg): 68, sat. fat (g): 13, carb. (g): 56, fiber (g): 2, pro. (g): 18, sodium (mg): 527, Percent Daily Values are based on a 2,000 calorie diet.