GLUTEN-FREE MAC AND CHEESE
With our Gluten-Free Mac and Cheese everyone can enjoy a forkful of warm, comforting mac and cheese, complete with a crunchy topping for dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Butter six 8-ounce ramekins or a 2-quart baking dish. Microwave 1 tablespoon butter until melted, then toss with cereal and Parmesan.
- In a medium saucepan, melt 2 tablespoons butter over medium. Add onion and cook until softened, 4 minutes. Sprinkle with potato starch and cook 1 minute. Slowly whisk in milk and cook, whisking constantly, until thickened, about 3 minutes. Remove from heat and stir in cheddar and mustard until smooth; season with salt and pepper. Add pasta and stir to coat; transfer to ramekins or baking dish. Sprinkle with cereal mixture and bake until sauce is bubbling and topping is golden, 15 to 20 minutes.
Nutrition Facts : Calories 581 g, Fat 29 g, Fiber 2 g, Protein 23 g, SaturatedFat 18 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 ELBOWS FONTINA MAC AND CHEESE WITH BACON
A fun twist on your family favorite, this delicious gluten free mac & cheese with bacon is a guaranteed crowd-pleaser.
Provided by Barilla
Categories Trusted Brands: Recipes and Tips Barilla Gluten Free
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil and cook the pasta according to the package directions.
- Meanwhile saute the garlic in the olive oil for 1-2 minute or until slightly yellow in color. Add the heavy cream and bring to a simmer, season with salt and pepper and reduce by 1/4.
- Remove the cream from the heat and slowly melt in the Fontina cheese; stir continuously.
- Drain and toss the pasta with the sauce. Add the Parmigiano cheese, chives and bacon. Toss to combine.
Nutrition Facts : Calories 1370.4 calories, Carbohydrate 124.5 g, Cholesterol 254.8 mg, Fat 81.2 g, Fiber 1.7 g, Protein 36.5 g, SaturatedFat 42.7 g, Sodium 1112.5 mg, Sugar 1 g
GLUTEN-FREE TEX MEX MAC AND CHEESE
Going gluten-free doesn't mean having to give up mac n' cheese! Try our Tex-Mex version using Progresso® Traditional chicken cheese enchilada flavor soup and two cheeses--Cheddar and pepper Jack.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Heat oven to 400°F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package.
- Meanwhile, in 3-quart saucepan, heat soup and milk to boiling. Remove from heat; stir in cheeses until melted. Stir in pasta. Spoon into casserole
- Bake uncovered 20 minutes or until edges are bubbly. Refrigerate leftovers.
Nutrition Facts : Calories 460, Carbohydrate 48 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 2 g, Protein 18 g, SaturatedFat 12 g, ServingSize 1 serving, Sodium 650 mg, Sugar 1 g, TransFat 0 g
GLUTEN-FREE BAKED MAC AND CHEESE
Looking for a gluten-free recipe that delivers the same mouthwatering flavor as the original? You'll want to whip up this tasty meal. Super cheesy and topped with crunchy, buttery bread crumbs, this Gluten-Free Baked Mac and Cheese delivers everything you love about the classic comfort dish-just without the gluten! And with a quick prep and bake time, you can have this delicious dinner on the table in just one hour.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 14
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In 4-quart saucepan, cook macaroni as directed on package; drain. Rinse under cold water; drain.
- In same saucepan, place milk and heat to a simmer over medium heat. With whisk, beat cream cheese, salt, pepper and ground mustard into milk, until cream cheese melts. Remove from heat; stir macaroni into sauce. Stir in cheddar cheese, then stir in eggs. Pour into baking dish.
- In small bowl, mix bread crumbs, Parmesan cheese and melted butter; stir until combined. Sprinkle over macaroni mixture.
- Bake uncovered 28 to 33 minutes or until topping is golden brown and mixture is hot (at least 165°F in center).
Nutrition Facts : Calories 410, Carbohydrate 35 g, Cholesterol 85 mg, Fat 2, Fiber 2 g, Protein 16 g, SaturatedFat 13 g, ServingSize 1 Cup, Sodium 540 mg, Sugar 4 g, TransFat 1/2 g
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.
GLUTEN FREE TEX-MEX MAC AND CHEESE
Going gluten-free doesn't mean having to give up mac n' cheese! Try our Tex-Mex version using Progresso® Traditional chicken cheese enchilada flavor soup and two cheeses--Cheddar and pepper Jack.
Provided by @MakeItYours
Number Of Ingredients 5
Steps:
- Heat oven to 400°F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package.
- Meanwhile, in 3-quart saucepan, heat soup and milk to boiling. Remove from heat; stir in cheeses until melted. Stir in pasta. Spoon into casserole
- Bake uncovered 20 minutes or until edges are bubbly. Refrigerate leftovers.
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