*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Great exactly as posted. Made some changes the second time I made it based on my family's preferences. Cooked bacon with onions & jalapeño with a little molasses to carmalize. Also used a combination of cheddar, Colby, jack and cream cheese. And put crushed potatoe chips on top. Amazing! My hubby is not a fan of Mac and cheese or gluten free but he went back for seconds! Thanks for an awesome recipe!
Delicious! I followed the recipe with a small exception; I used GF bread crumbs in the topping. I made it for our family Christmas lunch for my cousin who is gluten intolerant. I ate it as well and it was as good as our regular mac and cheese. This is definitely a keeper.
The cooking/prep time is accurate if you set out all of your ingredients. I used Barilla Gluten Free Elbows (the best GF pasta in my opinion). Will definitely be making it again and may be adding bacon bits onions and tomatoes just to change it up. Still delicious as-is! Highly recommend.
This was delicious. I did add MacLarens sharp cheese to the recipe to make up some of the cheese in the main dish and also some worchestershire sauce (1 1/2 tsp.) I will definitely make this again. Everyone loved it.
I would give it 4 1/2 stars if possible. More the inexperience of the cook (me) than the recipe itself is why I can't give it another star. Even with that it came out quite good - I was actually surprised. I would make it again.
We have a family of six so I multiplied the recipe times 1 1/2. It worked fine. I also used gluten free bread crumbs instead of the toast and omitted the mustard powder and paprika. The entire family loved it! You could not even tell it was gluten free. It was an easy and delicious dish for all!!!
Excellent easy recipe for someone that used to make the boxed stuff most of the time. From scratch was too long and too much. I halved this recipe (as the main dish for two servings) and it was so easy! I made it in my cast iron skillet... melted the butter added the salt (omitted the mustard powder) and per other reviewers I reduced the milk to 1 1/2 cups from the listed two cups (half of the recipe.) Added 1 1/2 tablespoons of corn starch to the milk whisked and poured in the skillet. Took less than a minute for it to thicken probably because the skillet was already hot. Added some onion powder and paprika and 1 1/2 cups of sharp cheddar (saving the other 1/2 for the top.) Sprinkled with just a little bit of paprika and put in the oven. Took less than 8 minutes to get ready to go in the oven and only 20 minutes to bake (convection) so super quick! Didn't use any toppings other than the cheese but I plan on making this for Thanksgiving in a bigger stainless steel skillet and I will put the cheese in the middle and surround that with crushed plain potato chips. Sure to be a hit!