Thanks to everyone who has responded to the questions from the e-mail signup; I really appreciate it! I need to start sending the newsletter out on a more consistent basis. I realized how many people had young children that are celiac, so I am trying to make more kid-friendly recipes now. And not to mention I sorta enjoy meals like this one anyways…
There are some frozen gluten-free mac ‘n cheese meals at Whole Foods and other health food stores in the area, but I have never been impressed by them. Frozen meals are fine when you’re in college, but once you hit your mid-20’s, they suddenly lose their luster. Throw in the fact that there are even less gluten-free frozen options, and you can see why I pretty much never eat frozen meals anymore.
I had high hopes for this mac ‘n cheese recipe, and it did not disappoint. I LOVE cheese, even though it isn’t good for you and I avoid it most of the time. If you are dairy-free, I think the Daiya Cheddar would work fine in the recipe as well. Here we go…
Ingredients (serves 4):
- 2 cups of gluten-free pasta (elbows or shells)
- 2.5 cups shredded cheddar cheese
- 1 cup milk (I used almond milk; regular is fine)
- 2 Tbsp gluten-free all-purpose flour
- 1 Tbsp gluten-free breadcrumbs
1. Preheat oven to 375 degrees.
2. Mix the shredded cheese and all-purpose gluten-free flour in a bowl. Set aside for future use.
3. Bring water in a large pot to a boil. Add the gluten-free pasta to the water and cook for a minute or two less than the package specifies. (For example, the gluten-free quinoa pasta I used says cook 6-9 minutes, and I took it out at 5.)
4. In a small pot, warm up the milk on medium heat for a few minutes. (You are going to be mixing it in with the cheese mixture next.)
5. In a medium-sized pot on medium-low heat, add the cheese mixture. Stir it for a couple minutes while it starts to melt. Start adding in the milk slowly, stirring the mixture continuously. Once you are done adding the milk, simmer on low heat for a few minutes and remove when it is completely melted.
6. Pour the gluten-free pasta in a casserole dish. Add the cheese sauce evenly over the top of the pasta. Sprinkle the gluten-free breadcrumbs over the top of everything.
7. Place in the preheated oven. Bake for about 20-24 minutes, until the breadcrumbs are nice and golden.
8. Remove from heat. Serve and enjoy!