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
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 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 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
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