Gluten Free Macaroni And Three Cheeses With Bacon Food

GLUTEN FREE MACARONI AND CHEESE

Gluten Free Macaroni and Cheese image

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

Ingredients

8 tablespoons butter
1 teaspoon seasoning salt
3/4 teaspoon ground black pepper
4 cups milk
1/3 cup cornstarch
4 cups shredded cheese, divided
16 ounces gluten-free elbow macaroni

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

Gluten Free Macaroni and Cheese image

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

Ingredients

16 ounces dry brown rice pasta
3 tablespoons olive oil
3 tablespoons rice flour
2 1/2 cups almond milk (plain, unsweetened)
8 ounces goat cheese
1/2 teaspoon salt
1/2 teaspoon gluten free honey mustard
2 gluten free waffles
italian seasoning

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