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.
SPICY KETO CAULIFLOWER MAC N' CHEESE
Expect raves from this macaroni-free take on a classic, with its nutty herb topping and aromatic cheese sauce that comes together in minutes.
Provided by norasingley
Categories Macaroni And Cheese
Time 18m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Bring a large pot of generously salted water to a boil. Add cauliflower and cook until crisp tender, about 1 minute. Drain and set aside.
- In a large skillet over medium-high heat, melt butter. When foaming subsides, add onion and season generously with salt and pepper. Saute, stirring occasionally, until onions are translucent, 5 minutes.
- Add milk and cream cheese and cook, stirring, until cream cheese is melted. Decrease heat to low and add cheddar, gruyere, dijon, garlic, cayenne, and nutmeg. Cook until cheese is melted and smooth. Season to taste with salt and pepper and adjust with additional cayenne and nutmeg, if desired.
- Add cauliflower, fold to coat with cheese sauce, and transfer to broiler. Broil until deeply golden and bubbling, about 2-3 minutes.
- Garnish with almonds and chives and serve immediately.
Nutrition Facts : Calories 527.7, Fat 42.2, SaturatedFat 19, Cholesterol 93.8, Sodium 429.6, Carbohydrate 18.4, Fiber 6.1, Sugar 7.9, Protein 23.7
BEST EVER MACARONI CHEESE RECIPE
This perfect baked macaroni cheese recipe comes with a creamy cheese sauce, a hint of mustard and uses leftover French stick for its crunchy topping
Provided by Jennifer Joyce
Categories Dinner
Time 50m
Number Of Ingredients 9
Steps:
- Heat the oven to 200C/180C fan/gas 6. Spread the baguette chunks over a baking sheet, drizzle with the melted butter and season. Bake for 6 mins until crisp, then set aside.
- Boil the pasta for 2 mins less than stated on the pack, then drain. Meanwhile, melt the butter in a saucepan. Add the garlic and English mustard powder, cook for 1 min, then stir in the plain flour.
- Cook for 1 min more, then gradually whisk in the milk until you have a lump-free sauce. Simmer for 5 mins, whisking all the time until thickened. Take off the heat, then stir in the cheddar and half the parmesan.
- Stir the pasta and some seasoning into the cheesy sauce. Tip into a large ovenproof dish, or four individual dishes.
- Scatter over the bread and the remaining parmesan, then bake for 20 mins until crisp and golden. Can be frozen before baking - defrost thoroughly before cooking.
Nutrition Facts : Calories 860 calories, Fat 42 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 88 grams carbohydrates, Sugar 9 grams sugar, Protein 38 grams protein, Sodium 1.9 milligram of sodium
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
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
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- Preheat the oven to 180'C/Gas 4. Cook the macaroni as per the packet instructions while you start the sauce. Once cooked, drain and set aside.
- In a different pan melt the butter. Add the flour, stir for 30 seconds - a minute then add the milk and double cream. Stir until smooth. Add the cheese to the sauce (reserving a handful for sprinkling on top later), plus a helping of salt and pepper. Tip: If you want a kick, add a few chilli flakes!
- Add the cooked macaroni to the sauce and stir until coated. Pour into an ovenproof dish, sprinkle with the leftover cheese, and then bake for around 10 minutes until golden on top. Enjoy straight away!
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