Baked Macaroni and Cheese

Baked Macaroni and Cheese

One evening last week I had a craving for macaroni and cheese.  It is such a comfort food, but not one I’m in the mood for very often.  I had seen a couple of good looking recipes recently, but I only wanted it made one way – like Mom’s.  What is more comforting than eating a tasty dish your mom has made for years?

Mom doesn’t have an exact recipe, so I had to come up with the amounts.  Sadly, I forgot the butter.  It was still good, but didn’t taste quite the same.  I think Mom usually uses more butter than what I put in the recipe, but it doesn’t take much to give it that buttery flavor.  You could cut back on it or leave it out as I did if you’re concerned about the calories, but remember it is macaroni and cheese.

As for the pasta, macaroni is one of my least favorite shapes.  I love penne, but decided to use spirals this time.  I used Tinkyada brand (as always), but any gluten-free pasta should work well.

Baked Macaroni and Cheese in Dish

4.0 from 1 reviews
Baked Macaroni and Cheese
 
Ingredients
  • 12 -16 ounces gluten-free pasta
  • 8 ounces evaporated milk (regular or milk substitute will work too)
  • 2 eggs
  • ¼ cup butter, melted
  • salt & pepper
  • 8 ounces cheddar cheese, shredded
Instructions
  1. Preheat oven to 350°.
  2. Spray or butter a 9 x 13 inch baking dish.
  3. Cook and drain the pasta according to package instructions.
  4. Combine the milk and eggs.
  5. Put half the pasta in the dish.
  6. Drizzle half the butter over the pasta, then half the milk mixture. Sprinkle with salt and pepper to taste.
  7. Put half the shredded cheese on top.
  8. Repeat the layers.
  9. Bake at 350 degrees about 30 minutes or until the egg mixture has set.

More Egg & Cheese Recipes

This post is linked to Slightly Indulgent Tuesday, Tempt My Tummy Tuesday and Tasty Tuesday.




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Comments

  1. Lisa@BlessedwithGrace says:

    Looks good, Linda!

  2. If you ever visit NYC, you have to go to S'Mac…best gluten-free mac and cheese ever! Actually, best mac and cheese ever, gluten-free or not.

  3. Lauren says:

    I love mac and cheese & this looks like a fabulous incarnation of it =D.

  4. TRICIA @ The Zoo says:

    Ooh, that looks delicious! I LOVE homemade mac'n cheese. Thanks so much for sharing.
    XO*Tricia

  5. OMG….drooling…lol!!

    Looks SO good!

  6. heartnsoulcooking says:

    GREAT!!! recipe for a the families favorite.
    Geri

  7. Jessica Meyer says:

    This recipe look SO good! I want to make it right away :)
    ATX gluten free

  8. Amy @ Simply Sugar & Gluten Free says:

    I haven't made mac and cheese for so long. Joe loves it – makes him so darn happy. I'll have to make it again soon. :)

    Thanks for linking to Slightly Indulgent Tuesday!

  9. TERESA COWAN says:

    I was looking for an easy gf mac & cheese recipe, this look easy and delicious!! Thanks for sharing!

  10. Can I substitute eggs with something else, my child is allergic to eggs. Thanks

    • Sonia, I’m not experienced with using egg substitutes. You should probably look for a stove top version of macaroni and cheese which would not include egg, or try using this cheese sauce on pasta.

  11. Judy F says:

    I wonder what can replace the evaporated milk. my son has a lactose/fructose issue so that didn’t sit well with him. Any suggestions?

  12. sharon says:

    I don’t use eggs…..cook the gluten free pasta, drain, rinse with cool water….put in a sprayed pan, pour some milk over the top (about 1/3 height of pasta in your pan), cover with grated sharp cheddar cheese. Place in 350 degrees oven, covered with foil for 30 minutes, remove foil and cook a few more minutes until you like the way it looks( usually 10-15 minutes). Sometimes we put gluten free bread crumbs on top before baking, usually not, sometimes we put sour cream on top. The other night this got left in the over too long, I put some water on top, covered again with foil, let it sit for a while and it was just fine! Tastes really good as leftovers, so make plenty! This is one of those recipes you can just play with until you get it the way your family likes it.

  13. Kathleen Benner says:

    Sounds delicious! Have you even sprinkled some GF bread crumbs on top before baking? I think I may try it!

    • Hi Kathleen. I haven’t tried bread crumbs on top, but gluten free bread crumbs should work as well as gluteny ones.

  14. Annette says:

    What brand of pasta did you use? I’ve tried other GF Mac & cheese recipes and the pasta turned out really mushy.

    • I like Tinkyada brand, which is easy to find. I’ve heard of a couple of people who have said that it fell apart when they cooked it. That has never happened to me. Jovial is also very good.

  15. Mariah Mahon says:

    I tried it tonight and it was awesome!!!! Soo good.

  16. Tamara says:

    I made this tonight and it tastes awesome but my egg mixture set more like scrambled eggs lol Im terrible at GF comfort food lol I used whole milk, not evaporated milk. What did I do wrong? Any thoughts?

    • This baked version of mac n’ cheese does have a more eggy texture than stove top. It’s not quite like scrambled eggs, though. Be sure to beat together the egg and milk. You could try using 1/4 cup more milk to thin the egg more.

  17. jeannette Wilary says:

    Will this work using almond milkor isn’t it thick enough..?

  18. Looks great! Can’t wait to try it :)

  19. I found the recipe for S’Mac that Iris mentioned in her comment. I plan on trying this one too when I have more time and energy…it sounds wonderful!
    Here’s the link:
    http://www.smacnyc.com/mozz.html

  20. I make a bechamel with rice flour/butter. You could use coconut oil as well. Add milk and then when warm add cheeses of your choice. I use Tinkyada pasta too.

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