Homemade macaroni and cheese is just the BEST. It can't compare to any boxed mix with its creamy comfort and real cheesiness. We love making a stovetop version of this recipe for lunches, but when it comes to dinner, we bake this one every single time. Super easy, kid friendly, yet tastes good enough to be served at a restaurant. It makes a great side dish to a special meat like brisket or can be served as the main course with a side salad. You can mix it up with different combinations of cheeses, but we love this original version best with sharp cheddar. Give it a try!
Baked Macaroni and Cheese
2 cups gluten free elbow macaroni or shells
3 tablespoons butter
3 tablespoons cornstarch
2 cups milk
1/2 teaspoon each salt and pepper
2 cups of shredded sharp cheddar cheese
Preheat oven to 350°F. Bring a pot of water to a boil. Add the pasta and cook according to package directions. Melt the butter in a large saucepan. Add the cornstarch and stir over medium heat until the mixture is thickened. Gradually add the milk and whisk to remove any lumps. Add the salt and pepper. Cook over medium-high heat until the sauce thickens and starts to bubble. Stir in the cheese and whisk until smooth and melted. Turn off the heat. Stir the pasta into the sauce and then pour into a greased 2-quart dish or 9X13" dish. Bake for 20-25 minutes until browned and bubbly.
Gather your ingredients. You will need gluten free elbow or shells, butter, cornstarch, milk, cheese, and salt and pepper.
Measure 2 cups pasta. Cook according to package directions. Drain and rinse. We love this Ancient Harvest shells pasta.
Shred the cheese. You can use your favorite combinations. We've done a cheddar/Swiss mix that is great. Our favorite is the classic all cheddar though. Sharp cheddar has the best flavor in this dish.
In a large saucepan, melt 3 tablespoons butter. Add 3 tablespoons cornstarch and stir to combine, then immediately pour in the 2 cups milk. Cook and stir over medium high heat until no longer lumpy, but thickened. This is your white sauce. Add the 2 cups shredded cheese.
Stir in the cheese until completely melted and smooth. Add the drained pasta and stir to combine.
Pour the macaroni into a greased baking dish. The size doesn't matter too much. We like to spread it out into a 9X13" baking dish so we have more of the browned top.
Smooth into the dish, then bake at 350°F for about 25 minutes........
.....or until lightly browned and bubby.
You are going to love this creamy macaroni and cheese! Our favorite comfort food!
Recipe Source: Shanna's recipe box