Gluten-Free Macaroni and Cheese

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Prep 20 min
Total 25 min
Ingredients 14
Servings 6

Try a delicious gluten-free version of the classic comfort food favorite, macaroni and cheese. MORE + LESS -

Ingredients

Macaroni and Cheese

oz uncooked gluten-free macaroni

tablespoon butter

small onion, finely diced

tablespoon potato starch

1 1/4

cups milk

oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel)

cup shredded reduced-fat sharp Cheddar cheese (4 oz)

1/4

teaspoon Dijon mustard

1/4

teaspoon salt

1/2

teaspoon pepper

Topping

teaspoons butter, melted

1/2

cup Rice Chex™ cereal, slightly crushed

tablespoons grated Parmesan cheese

tablespoon fresh thyme leaves, chopped

Directions

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1

Set oven control to broil. Spray six 6-oz ramekins with cooking spray.
2

Cook macaroni in salted water as directed on package, using minimum cook time. Drain; set aside.
3

In small bowl, mix Topping ingredients; set aside.
4

In 2-quart saucepan, heat 1 tablespoon butter and the onion over medium heat until butter is melted. Sprinkle with potato starch; cook 1 minute. Beat in milk with whisk. Stir occasionally until thickened. Stir in cheeses, mustard, salt and pepper. Stir in cooked pasta; pour into ramekins. Sprinkle with reserved topping.
5

Broil with tops 4 to 6 inches from heat 1 to 2 minutes or until golden brown. Cool 5 minutes before serving.

Expert Tips

Running short on time, and/or like even creamier pasta? This dish is delicious without the crispy topping, in which case you'd skip the broiling step.
Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 330
Calories from Fat: 130

% Daily Value

Total Fat: 15g; 22%
Saturated Fat 8g 42% Trans Fat 0g
Cholesterol: 40mg; 14%
Sodium: 450mg; 19%
Potassium: 210mg; 6%
Total Carbohydrate: 37g; 12%
Dietary Fiber 1g 7% Sugars 4g
Protein: 12g

% Daily Value*:

Vitamin A: 15%; 15%
Vitamin C: 0%; 0%
Calcium: 25%; 25%
Iron: 8%; 8%

Exchanges:

2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;