Baked cauliflower macaroni and cheese
yields: 6 servings, 1 9x12 casserole
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.
Ingredients
- 1 lb gluten-free macaroni or your favorite macaroni, I use Bionaturae elbows
- 1-½ lbs Tillamook sharp cheddar cheese, shredded & divided (I've made this with other brands, but Tillamook is always the best flavor)
- 8 ounces cottage cheese
- 8 ounces sour cream
- ½ head of cauliflower, finely chopped (I just send mine through the grater of the food processor)
- 3 yellow squash or 1-2 small zucchini, shredded (*See Note)
- 1 teaspoon paprika
- ¼ teaspoon cayenne 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!
