Gluten-Free Cheddar Mac & Cheese
Servings: 4 Servings
Calories: 464kcal
Ingredients
- Gluten-free nonstick cooking spray
- 1 8-ounce box uncooked large gluten-free elbow macaroni
- ½ cup ricotta cheese
- 1 tablespoon almond flour
- 2 BOU Vegetable Flavored Bouillon Cubes
- 2 teaspoons dry mustard
- 2 teaspoons garlic powder
- ¾ teaspoon kosher or fine sea salt
- ¾ teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- 1 large egg
- 1½ cups 2% milk
- 6 ounces sharp cheddar cheese shredded (about 1½ cups)
- 1½ tablespoons canola oil
- 1 tablespoon melted unsalted butter
- 1 cup gluten-free breadcrumbs or cornflake cereal, crushed
- 2 tablespoons dried parsley
Instructions
- Preheat the oven to 350 degrees. Spray a 7x11-inch baking dish with cooking spray.
- Cook pasta according to package directions. Drain.
- Combine ricotta and next 8 ingredients (through egg) in a large bowl; stir with a whisk. Gradually whisk in milk and stir in the cheese. Stir the mixture with the pasta. Spoon into the baking dish.
- Combine oil and butter in a medium bowl. Add breadcrumbs and parsley; toss. Sprinkle over pasta mixture. Bake for 30 minutes or until lightly browned.
Nutrition
Calories: 464kcal | Carbohydrates: 25g | Protein: 21g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 115mg | Sodium: 816mg | Potassium: 269mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1065IU | Vitamin C: 1.2mg | Calcium: 500mg | Iron: 1.2mg