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 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.
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
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