Baked cauliflower macaroni and cheese
This is the BEST Baked Gluten-Free Mac and Cheese. Plus, this easy gluten-free mac and cheese comes together so quickly! Toss everything together in a big bowl, dump into a baking pan, & bake until crispy on top. Plus you can easily hide seasonal veggies in it - from cauliflower to squash.
- Prep time
- 15 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb gluten-free macaroni or your favorite macaroni (I use Bionaturae elbows)
- 1-1/2 lbs Tillamook sharp cheddar cheese
- 8 ounces cottage cheese
- 8 ounces sour cream
- 1/2 head of cauliflower (finely chopped (I just send mine through the grater of the food processor))
- 3 yellow squash or 1-2 small zucchini (shredded (*See Note))
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- Salt & pepper (to taste)
Instructions
- 1
Preheat the oven to 350°F
- 2
Cook the macaroni according to the directions, under cooking it just slightly. Gluten-free mac and cheese can over cook REALLY fast, so as soon as it is al-dente, drain it.
- 3
While the macaroni cooks, mix the rest of the ingredients together in a large bowl, reserving 1-1/2 cups of grated cheddar cheese.
- 4
Drain the macaroni and add it to the large cheese bowl. Mix until well-combined.
- 5
Pour the macaroni into a 9x12 glass baking dish.
- 6
Sprinkle the reserved grated cheddar cheese over the top.
- 7
Bake for 25-30 minutes. Turn on the broiler and broil for 6-9 more minutes until the top turns brown and crispy.