Gluten-Free Mac ‘N Cheese

Gluten-Free Mac ‘N Cheese

Indulge in macaroni and cheese but hold the gluten! Try this creamy, delicious recipe, featuring our exclusive Signature SELECT® Gluten Free Elbow Macaroni and more.



1 hour

Total cook time

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Main Ingredients

  • 1 (12-ounce) box Signature SELECT™ Gluten Free Elbow Macaroni
  • 2 tablespoons O Organics® Ghee
  • 1/2 teaspoon O Organics® garlic powder
  • 1/2 teaspoon O Organics® paprika
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon O Organics® ground black pepper
  • 2 tablespoons cornstarch
  • 2½ cups whole milk
  • 1 teaspoon Dijon mustard
  • 5 ounces O Organics® Finely-Shredded Mozzarella
  • 5 ounces O Organics® White Medium cheddar, grated
  • 1 ounce of shredded Parmesan Cheese
  • 1 (2.12 ounce) bag Open Nature® Parmesan Cheese Crisps
  • 1 teaspoon minced rosemary, plus extra for garnish

Cooking Instructions

Step 1

Preheat oven to 350ºF (325ºF for convection ovens).

Step 2

Bring a large pot of heavily salted water to a boil. Stir in Signature Select Gluten Free Elbow Macaroni. Cook for 3½ minutes, stirring occasionally. Drain pasta and set aside (pasta will not be fully cooked through and will continue cooking in sauce).

Step 3

Melt O Organics Ghee in a large high-walled saucepan over medium-low heat. Add garlic powder, paprika, kosher salt, and ground black pepper. Stir and let sizzle for 1 minute.

Step 4

Whisk cornstarch into whole milk and then add mixture to the pan. Add Dijon mustard. Whisk well, increase heat slightly, and bring sauce to a simmer. Once simmering, add in the cheeses, one at a time, stirring and letting melt between each addition.

Step 5

Once the sauce is smooth, fold in partially cooked macaroni. Pour into a baking dish (mixture will seem too liquid-y at this stage). Bake for 10 minutes.

Step 6

Open bag of Open Nature Parmesan Cheese Crisps. Lay on a flat surface and use the palm of your hand to crush crisps into small pieces. Transfer to a bowl and mix with minced rosemary.

Step 7

Remove dish from oven and sprinkle evenly with crispy topping. Put back in oven and bake for another 7–8 minutes or until bubbling.

Step 8

Let cool for 5–10 minutes, sprinkle with a little extra rosemary and serve.

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.