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
Easy Gluten Free Macaroni and Cheese that's ready as soon as the gluten free pasta is done cooking.
Provided by Chrystal
Time 20m
Number Of Ingredients 8
Steps:
- Cook pasta per the instruction on the packaging. Rinse cooked pasta in cold water; set aside.
- Add the half and half to a small cooking pot and bring just to a boil, stirring occasionally.
- Remove from the heat. Add in the cayenne, onion powder, garlic powder, salt and mustard powder and stir until combined.
- Add in the sharp cheddar cheese and stir until combined and the cheese is melted.
- Add cheese sauce to the pasta and toss to combine.
- Serve hot.
Nutrition Facts : Calories 436 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 70 milligrams cholesterol, Fat 24 grams fat, Fiber 2 grams fiber, Protein 21 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1.5 cups, Sodium 567 milligrams sodium, Sugar 2 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
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.
GF MAC 'N DF CHEESE
Mac n' cheese was one of my favourite dishes before I had to go GF (gluten-free) and DF (dairy free). So, for Valentines Day, my boyfriend and I decided to make some that we could both enjoy (he doesn't have food restrictions). I took 3 recipes, combined and tweaked them and we were pretty happy with the results, so here they are! The servings are based on a meal with minimal side dishes.
Provided by Elie de Combys
Categories Macaroni And Cheese
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 450°F.
- Cook the macaroni a little less than you would like them to be at the end (just taste them periodically until you are satisfied).
- Meanwhile, whisk together the beaten eggs, the paprika, granulated garlic, granulated onion, mustard powder and black pepper.
- Add the soy milk and whisk until smooth.
- When the pasta is ready, drain but don't rinse them.
- Put them back in the pot on med-low heat and add the margarine, stirring until melted.
- Add the egg and milk mixture to the pasta, stir a couple times and add the Daiya and salt.
- Keep stirring until the shreds are melted and the mixture is smooth.
- Mix together the breadcrumbs and parsley.
- Spread the pasta in a glass or pyrex baking dish (I used 2 small ones but a 9"X13" might work) and cover with the breadcrumbs.
- Put in the oven, bake for 20 minutes.
- If desired, switch to the broiler at the very end, watching closely, to get a golden topping.
- Enjoy! This makes amazing leftovers, perhaps even better than the fresh meal.
Nutrition Facts : Calories 531.3, Fat 6.4, SaturatedFat 1.4, Cholesterol 93, Sodium 251.8, Carbohydrate 94.2, Fiber 4.8, Sugar 8.1, Protein 22.3
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
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