GLUTEN-FREE MACARONI AND CHEESE
]It seems sometimes there are only two choices with macaroni and cheese: Make it from scratch with a roux and slow-simmered cheese sauce, or tear open a box and make it in minutes. It turns out you don't have to choose between quality and convenience. This quick method uses goat cheese, aged white Cheddar and gluten-free pasta. Throw in some dark lacinato kale and you have a complete meal in about 25 minutes.
Provided by Shauna Ahern
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Cook the macaroni. Set a large pot of salted water over high heat. (Add enough salt to the water to make it taste like the ocean.) Bring the water to a boil. Add the macaroni. Stir for at least 1 minute to make sure the pieces do not stick together. Set the timer for 8 minutes.
- Set up the sauce. While the pasta is boiling, put the goat cheese, Cheddar and kale in the bottom of a large, wide bowl.
- Finish the dish. When the macaroni is tender but still has a bite (al dente), remove it from the pot with a Chinese spider or slotted spoon. Put it on top of the cheese and kale. Pour in about 1/3 to 1/2 cup of the water the macaroni cooked in. Let everything sit for 5 minutes. Stir the mixture until the macaroni is coated in a creamy sauce, with kale dotted through it.
GLUTEN FREE MACARONI AND CHEESE
Even though you've got dietary restrictions, that doesn't mean that yummy comfort food is off the menu!
Provided by IrishEyes.NYC
Categories Cheese
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375° F and grease 13 x 9 casserole dish.
- Cook macaroni according to package directions BUT reduce cooking time so the pasta is still quite a bit firm.
- Drain macaroni and set aside.
- Melt butter in medium saucepan.
- Stir in seasoned salt and pepper; remove from heat and set aside.
- In a large mixing bowl, whisk corn starch into milk until smooth.
- Stir milk into butter mixture and whisk until well-blended.
- Stirring constantly, cook over medium heat until thickened (about 5 minutes or so) and remove from heat.
- Stir three cups of shredded cheese into sauce until melted; reserve one cup of cheese for topping.
- Combine cheese mixture with macaroni and spoon into prepared pan.
- Top with crunchy topping (recipe below) and reserved shredded cheese.
- Bake uncovered for 25-30 minutes or until crunchy topping is nice and toasty.
- CRUNCHY TOPPING: Pulse in a food processor until it becomes coarse crumbs: 2 slices toasted gluten-free bread; 1 tsp butter, softened; 1/2 teaspoons paprika.
Nutrition Facts : Calories 611.9, Fat 30.7, SaturatedFat 18.9, Cholesterol 83.8, Sodium 711.1, Carbohydrate 60.5, Fiber 2, Sugar 1.6, Protein 23.1
GLUTEN FREE MACARONI AND CHEESE
This can also be made dairy free, my son is allergic to cow's milk, so we use goat cheese (Woolrich Dairy Mozzarella or Cheddar) in it, but you could use vegan cheese. I don't remember where I first saw the recipe. The pasta we've found that works best is Tinkyada brown rice elbows (which are also the only ones we can find locally) I've take this to potlucks and not told people its wheat free and no one can tell. It's really good.
Provided by mtwheezer
Categories Cheese
Time 1h30m
Yield 6 cups, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- pre cook the pasta, drain, rinse w/ cold water and set aside.
- While the pasta is cooking, make the sauce.
- In a saucepan, heat the olive oil over medium heat, and stir in the rice flour. Cook and stir the flour about 10 seconds. Slowly add in the almond milk, whisking to blend the flour paste and almond milk. Bring the mixture to a slow bubble- it will thicken as it gets hotter, then reduce the heat to low. Add the shredded cheese, salt, and mustard. Stir. Keep stirring until the cheese melts. Remove from heat.
- Mix pasta and sauce together in a 6 quart baking dish.
- Make bread crumb topping: toast waffles, break them up into food processor, drizzle with a little olive oil, add some italian seasoning, and pulse until they look like bread crumbs. Sprinkle these on top of the mac and cheese before you put it in the oven.
- Bake at 350 degrees for about 25 minutes until its bubbly.
Nutrition Facts : Calories 289.2, Fat 21.7, SaturatedFat 9.5, Cholesterol 47.2, Sodium 520.4, Carbohydrate 13.3, Fiber 0.1, Sugar 1, Protein 10.4
EASY GLUTEN-FREE MACARONI AND CHEESE
Cheesy gluten-free deliciousness that is super easy to make. Kid-approved!
Provided by Rick Kleinhans (kokodiablo)
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- 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. Drain.
- 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.
Nutrition Facts : Calories 521.3 calories, Carbohydrate 42.6 g, Cholesterol 85.7 mg, Fat 29.8 g, Fiber 1.4 g, Protein 21 g, SaturatedFat 17.5 g, Sodium 809.1 mg, Sugar 6.2 g
CREAMY MAC AND CHEESE GLUTEN FREE, DAIRY FREE (STOVE-TOP RECIPE)
I could not believe how unbelievable this macaroni and cheese recipe is! It looked just like mac and cheese out of a box (which is what my dd knew and loved) and tasted great. As someone who eats dairy regularly, nothing beats the original. But I have to admit that I would be willing to eat this stuff on its own, it tastes that good, but only if I acknowledge it as pasta in sauce, not as mac and cheese per se. But my dd hasn't had cheese in over a year, and she thinks this stuff is manna from heaven. Takes only about 20 minutes to prepare--and all on the stove! Gluten free, soy free, dairy free, casein free, etc. Heck, it's even a vegan recipe if you get the right noodles! Please leave feedback and advice on any variations. Thanks!
Provided by LawyerMom
Categories Cheese
Time 23m
Yield 6 , 6 serving(s)
Number Of Ingredients 10
Steps:
- Prepare pasta according to box directions. (I prefer Ancient Quinoa Harvest gluten free pasta--that stuff tastes better than real wheat pasta.).
- Either in a separate pot, or in the same pot (once you remove and drain the pasta), make a roux by melting the margarine and then whisking in the potato/corn/tapioca starch until well blended and you have a thick paste. Use a medium-low flame and work quickly.
- Add the non-dairy creamer and the almond/rice milk. Continue to whisk to blend well on medium heat. You should have a nice white sauce.
- Add the Daiya cheese. Stir until completely melted (no lumps). This may take longer than expected--Daiya cheese takes much longer to melt entirely than real cheese.
- Add the rest of the spices and stir. If you have any other mac & cheese variations, add those ingredients now. If the sauce is too thick, add more milk or creamer; if it's too thin, add more starch (slowly and sparingly).
- When the sauce is at the desired consistency, pour in your pasta and coat with the sauce. Serve hot! To reheat leftovers, you may need to add more liquid and reheat on the stove since the "cheese sauce" tends to congeal thickly when cooled.
- Enjoy!
Nutrition Facts : Calories 333.4, Fat 15.7, SaturatedFat 5.9, Cholesterol 19.8, Sodium 213.3, Carbohydrate 37.2, Fiber 2.1, Sugar 4.7, Protein 11.2
GLUTEN-FREE MAC AND CHEESE
Gluten-Free Mac and Cheese Gluten-Free doesn't mean we can't eat comfort food. This is easy to make.
Provided by Tazmarc
Categories Kid Friendly
Time 50m
Yield 6 cups, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees.
- Grease 9 x 13 inch baking dish.
- Cook macaroni as directed on package, BUT, reduce cooking time so it is still firm. Drain and set aside.
- Melt butter in saucepan.
- Stir in salt and pepper, remove from heat.
- In a large bowl, whisk cornstarch and milk until smooth.
- Whisk milk mix into butter mix and blend well.
- Stir constantly over medium heat until thickened, (about 5 minutes), remove from heat.
- Stir 1 cup of the cheese into sauce until melted: reserve 1 cup of cheese for topping.
- Combine cheese mix with macaroni and spoon into prepared dish.
- Top with remaining cheese.
- Bake uncovered 25 - 30 minutes or until cheese is toasted.
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