Cheesiest Macaroni and Cheese

Giving up gluten also means giving up the macaroni and cheese from a box. This homemade version makes a comforting meal that tastes way better than the boxed stuff.

Serves: 4Hands-on: 15 minutesTotal: 45 minutesDifficulty: Easy

Serves: 4


  • 1 cup uncooked gluten-free elbow macaroni
  • 2 Tbsp. butter
  • 1 Tbsp. cornstarch
  • 1⁄4 tsp. salt
  • 1⁄4 tsp. ground black pepper
  • 1⁄4 tsp. gluten-free dry mustard
  • 1⁄4 tsp. gluten-free Worcestershire sauce
  • 1 cup whole milk
  • 1 1⁄2 cups shredded sharp Cheddar cheese
  • 2 Tbsp. crushed gluten-free corn flakes


  • Preheat the oven to 275°F.
  • Cook macaroni noodles in a large pot of water according to package directions. Drain in a colander.
  • While the macaroni cooks, melt the butter in a large saucepan over medium heat. Reduce the heat to low. Add the cornstarch, salt, pepper, mustard, and Worcestershire sauce. Stir until smooth.
  • Add the milk and cheese. Continue stirring until the cheese melts and the sauce is creamy and smooth, about 5 to 8 minutes.
  • Stir the macaroni noodles into the cheese sauce.
  • Pour the mixture into a 2-quart casserole dish. Top with the crushed corn flakes.
  • Bake 30 minutes, or until the casserole is heated through and lightly browned. Let the casserole dish sit about 5 minutes before serving so the cheesy, creamy sauce has a chance to thicken.