Easy Gluten Free Macaroni And Cheese Recipes

GLUTEN-FREE MACARONI AND CHEESE

Gluten-Free Macaroni and Cheese image

]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

Ingredients

Salt
16 ounces (2 boxes) dried gluten-free elbow macaroni
4 ounces soft goat cheese (chevre), crumbled
4 ounces aged white Cheddar, grated
1 large bunch lacinato kale, stems removed, leaves cut into ribbons

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.

OLD-FASHIONED MACARONI AND CHEESE

Old-Fashioned Macaroni and Cheese image

Bring back the taste of days gone by with this ooey-gooey mac-and-cheese classic. A little ground mustard and hot pepper sauce give it just the right spice. -James Backman, Centralia, Washington

Provided by Taste of Home

Categories Dinner Side Dishes

Time 1h

Yield 16 servings.

Number Of Ingredients 9

Ingredients

3-1/2 cups uncooked elbow macaroni (about 12 ounces)
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 teaspoon salt
3/4 teaspoon ground mustard
1/2 teaspoon pepper
Few dashes hot pepper sauce
3-1/2 cups whole milk
5 cups shredded cheddar cheese, divided

Steps:

Cook macaroni in boiling water until almost tender; drain. Meanwhile, in a Dutch oven, melt butter. Stir in the flour, salt, mustard, pepper and pepper sauce until smooth. Cook for 1 minute or until bubbly. Stir in the macaroni, milk and 4 cups cheese. , Transfer to an ungreased 13x9-in. baking dish. Cover and bake at 350° for 45-50 minutes or until bubbly. Uncover; sprinkle with the remaining cheese. Let stand for 5 minutes before serving.

Nutrition Facts :

EASY GLUTEN-FREE MACARONI AND CHEESE

Easy Gluten-Free Macaroni and Cheese image

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

Ingredients

10 ounces gluten-free elbow pasta
¼ cup butter
1 ¼ teaspoons salt
¾ teaspoon mustard powder
4 cups milk
¼ cup cornstarch
4 cups shredded Cheddar cheese, divided
2 gluten-free bread slices, toasted and broken into crumbs
1 teaspoon butter, softened
½ teaspoon paprika

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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