Friends...I did a thing. A Mac and cheese thing. I shared these gluten-free baked Mac and cheese bites, made with Bob’s Red Mill Almond Flour, on my story yesterday and asked if you wanted the recipe today - well, you got it.

Whether you make these as an at-home summer BBQ app or the ideal anytime snack, I think the game has been changed.

Ingredients:

1 box of gluten-free elbow pasta

This gluten free baked mac and cheese is delicious at room temperature as well. Good to know if you are planning a big family dinner and are fighting for space in the oven. This mac and cheese does well being reheated from room temperature when placed in a 350F oven with foil covering. The gluten free cheese sauce that we use for queso is perfect for making macaroni and cheese. We discussed that method in that recipe, too. We discussed that method in that recipe, too. All it calls for is some freshly shredded cheese tossed in a bit of starch to help thicken the sauce (but without a roux), some milk, and some Kraft deli-style.

almond milk

Best Gluten Free Baked Mac And Cheese Recipe

cheese of your choosing (I used regular aged cheddar, white aged cheddar, and parmesan) - shredded

paprika, salt, pepper

Bob’s Red Mill Almond Flour

Homemade Gluten Free Mac And Cheese

eggs

Baked Mac And Cheese Pioneer Woman

Directions:

Gluten Free Baked Southern Macaroni And Cheese

1. Start by cooking your gluten-free pasta according to the time and instructions on the box.

2. While it’s cooking, in a separate saucepan, start your cheese sauce by heating your almond milk and adding in your shredded cheese, salt, pepper, and paprika. I used about 1 cup of milk, 2/3 cup of regular aged cheddar cheese, 2/3 cup of shredded parm, and 1/3 cup of white aged cheddar cheese. Stir consistently until it reaches a creamy, sauce-like consistency and the cheese is melted through. You’re going to want the sauce to be on the thicker side so that it can help to hold the pasta together.

3. Combine and toss your cooked and drained pasta with the cheese sauce and transfer the mixture to a parchment lined baking dish - mine was 8x8. Spread the Mac and cheese mixture evenly in the pan and place in the freezer until solid.

4. Once firm, preheat your oven to 400 and take the pasta out of the pan and cut it into squares with a warm knife.

5. Then, set up your “breading” station by filling one bowl with almond flour, salt, pepper, and paprika and a second one with beaten eggs.

6. Dredge the squares in egg and then coat thoroughly with the almond flour, placing them onto a parchment lined baking pan.

7. Bake at 400 for about 15-20 minutes depending on your oven and then broil for a few extra minutes.