Ingredients
Equipment
Method
- Boil water in a large stockpot, then cook pasta for 2 minutes less than called for on package instructions. The pasta will continue cooking when baking in the casserole.
- Drain pasta , then return to the pot and toss with 2 tablespoon of oil.
- Shred cheeses and mix together in a large bowl.
- In a separate stovetop pan, melt butter on low heat then stir in gluten free flour to create a roux. Add milk and heavy cream, stirring until smooth.
- Add 4 cups of the cheese, stirring until sauce is thickened.
- Add cooked pasta and stir until combined.
- Lightly grease a 9x13 casserole dish and pour in half of the cheesy pasta mixture.
- Layer with the remaining shredded cheese, then top with the rest of the pasta mixture.
- In a small bowl, mix the topping ingredients together, then sprinkle evenly across the top of the casserole.
- Bake at 350° for about 20-30 minutes until the top is golden and the casserole is bubbling.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Notes
If you will be preparing this macaroni and cheese casserole ahead of time, follow all instructions but do not bake. Cover with foil and store in the fridge for up to 2 days. Remove fromt he fridge for at least one hour then bake as directed.