Easy Southern Baked Mac and Cheese (Gluten-Free Option)
This easy, creamy southern baked mac and cheese is a lightened-up version of my mom’s famous recipe, filled with all the classic cheesy goodness you know and love! It calls for simple ingredients and makes the best side for any special occasion or holiday gathering.
Servings: 6 servings
Ingredients
- 12 oz gluten-free pasta elbow I used Jovial
- 2 tbsp butter melted
- 1 1/3 cup cottage cheese 2-4% milkfat will work
- 1/4 cup sour cream
- 1 1/4 cup milk I used 2%
- 1.5 tablespoon cornstarch dissolved in 1.5 tablespoons cold water
- 1 1/4 cup shredded sharp cheddar cheese
- 1 1/4 cup Colby jack
- ½ cup parmesan cheese
- 1 cup gluten-free panko
- 1 teaspoon garlic powder divided
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Boil the pasta as per the package instructions until it reaches an al dente texture, ensuring not to overcook it. Once the pasta is cooked, drain it well without rinsing. Sit to the side.
- Combine 1 cup cheddar cheese, 1 cup Colby jack cheese, 1/2 cup parmesan cheese, cottage cheese, milk, sour cream, garlic powder, onion powder, salt and pepper to taste)
- Pour the cheese sauce into a skillet and heat over medium-low heat. Add the cornstarch slurry. Allow the sauce to heat for 5 minutes (as it heats, the cornstarch will thicken the sauce). Add the drained pasta to the cheese sauce in the skillet and mix until combined.
- In a small bowl mix the gluten-free panko with 2 tbsp melted butter, salt, pepper, and ½ tsp garlic powder. Transfer the mac and cheese to a greased 2 ½-3 quart baking dish. Top the pasta with 1/4 cup shredded sharp cheddar cheese, 1/4 cup Colby jack cheese, and the panko and bake at 350F for 20-25 minutes or until the panko is golden brown.
Notes
Expert Tips
- You can easily make this recipe gluten-free or regular with a couple of easy swaps– use gluten-free pasta and gluten-free panko if gluten-free. Alternatively, use regular pasta and regular panko bread crumbs if not gluten intolerant.
- To give this dish a kick, feel free to add a little cayenne pepper to the cheese sauce or the breadcrumb topping! You can also serve it with a side of red pepper flakes.
Serving Tips
Serve this dish for a special occasion, holiday, or family meal. It pairs well with so many different main dishes like Smoked Turkey, Ribeye Roast, Pulled Pork, or this Smoked Tri-Tip!Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4-5 days. Reheat in the oven or microwave and serve warm. To freeze this recipe for future use, I suggest assembling it without the breadcrumb topping. Place it in a freezer-safe container and store it for up to 3 months. When ready to use, thaw it overnight in the fridge. Add a freshly made breadcrumb topping before baking, then follow the recipe instructions for baking.Nutrition
Calories: 806kcal | Carbohydrates: 69g | Protein: 29g | Fat: 47g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 138mg | Sodium: 842mg | Potassium: 172mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1500IU | Vitamin C: 0.4mg | Calcium: 529mg | Iron: 1mg