Easy Gluten-Free Macaroni and Cheese

Preheat oven to 375 degrees F (190 degrees C).

Grease a 9x13-inch baking dish.

Bring a large pot of lightly salted water to a boil.

Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes.

Melt 1/4 cup butter in a saucepan over medium heat.

Stir salt and mustard powder into melted butter and remove saucepan from heat.

Whisk milk and cornstarch together in a bowl until smooth; stir into butter mixture until well blended.

Return saucepan to stove; cook milk mixture, stirring constantly, over medium heat until sauce is thickened, about 5 minutes.

Remove saucepan from heat.

Stir 3 cups Cheddar cheese into sauce until heat from sauce melts cheese.

Add pasta to cheese sauce and stir well; pour into the prepared baking dish.

Combine remaining 1 cup Cheddar cheese, gluten-free bread crumbs, 1 teaspoon butter, and paprika in a bowl; sprinkle over pasta mixture.

Bake in the preheated oven until top is crunchy, about 30 minutes.