This is the BEST Baked Gluten-Free Mac and Cheese. Plus, this easy gluten-free mac and cheese comes together so quickly! Toss everything together in a big bowl, dump into a baking pan, & bake until crispy on top. Plus you can easily hide seasonal veggies in it - from cauliflower to squash.
1-½lbsTillamook sharp cheddar cheese, shredded & divided (I've made this with other brands, but Tillamook is always the best flavor)
8ouncescottage cheese
8ouncessour cream
½head of cauliflower, finely chopped (I just send mine through the grater of the food processor)
3yellow squash or 1-2 small zucchini, shredded (*See Note)
1teaspoonpaprika
¼teaspooncayenne pepper
Salt & pepper, to taste
INSTRUCTIONS
Preheat the oven to 350°F
Cook the macaroni according to the directions, under cooking it just slightly. Gluten-free mac and cheese can over cook REALLY fast, so as soon as it is al-dente, drain it.
While the macaroni cooks, mix the rest of the ingredients together in a large bowl, reserving 1-½ cups of grated cheddar cheese.
Drain the macaroni and add it to the large cheese bowl. Mix until well-combined.
Pour the macaroni into a 9x12 glass baking dish.
Sprinkle the reserved grated cheddar cheese over the top.
Bake for 25-30 minutes. Turn on the broiler and broil for 6-9 more minutes until the top turns brown and crispy.
Notes
*For a fall/winter variation, I replace the summer squash with raw grated butternut squash and it works great!
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.