The gluten free cheese sauce that we use for queso is perfect for making macaroni and cheese. We discussed that method in that recipe, too. We discussed that method in that recipe, too. All it calls for is some freshly shredded cheese tossed in a bit of starch to help thicken the sauce (but without a roux), some milk, and some Kraft deli-style. Jun 10, 2014 3 ½ tbsp. Of unsalted butter. ¼ cup brown rice flour. 2 cups whole milk. Dry mustard dissolved in 1 tsp. 4 cups good quality Vermont or Wisconsin cheddar cheese shredded. Black pepper freshly ground. Your favorite hot sauce. 1 12oz box jovial Gluten Free Brown Rice Penne pasta.

Have you had good gluten-free Macaroni and Cheese since going GF? Today, I’m here to help with an easy and wonderful recipe for Mac and Cheese. Extra Cheesy Gluten-Free Macaroni and Cheese.

My mom has traditionally been the one who makes Macaroni and Cheese for all our family gatherings. She started making gluten-free Macaroni and Cheese during the holidays several years ago so that I could enjoy it with everyone else. I was so grateful, especially because I know my mom can make it truly safe for me. (As we know, not everybody understands how to do that.)

Jan 20, 2016 Creamy gluten-free macaroni and cheese! Oodles of cheese and a sweet rice flour-roux combine to make this a creamy, dreamy mac and cheese. The recipe uses both Cheddar and Colby cheese—the Cheddar brings the classic flavor of macaroni and cheese while the Colby makes it creamy. Vegan Gluten-free Macaroni and Cheese This vegan gluten-free macaroni and cheese recipe is made using nutritional yeast, dairy-free milk, rice vinegar, and Daiya vegan cheese. Enjoy this simple recipe to cure your mac and cheese craving! Creamy Vegan Mac and Cheese When we’re talking healthy mac and cheese, this one takes the cake! Super creamy gluten-free southern baked macaroni and cheese recipe loaded with three kinds of cheeses. The best gluten-free mac and cheese baked to perfection in just 20 minutes. Recipe originally published April 2017, photos and post updated September 2018.

This year at Thanksgiving, Mom wasn’t planning to make Macaroni and Cheese. She told us that her contributions to Thanksgiving for our driveway sharing of menu items before eating safely on our own would be mashed potatoes and deviled eggs.

And we were quite happy that she chose to make those two dishes as both are much-loved recipes of hers. As an added bonus, she’s been making her mashed potatoes without dairy whenever Son will join us at the table and they’re always as delicious as ever.

However, Mom has not ventured into making her Macaroni and Cheese dairy free. I get that. Using dairy-free “cheese” successfully in recipes can be more complicated—sometimes a lot more complicated—and dairy-free cheese is not always readily available in our area.

Son requested gluten-free, dairy-free Mac and Cheese this year so I decided to break my personal hiatus from making Macaroni and Cheese and make a version that he could enjoy. Because my mom always delights us with her recipe, I’ve only made the classic dish myself a handful of times.

Surprisingly, the last time I remember making it, I actually made it in the microwave. It was my same basic recipe, with an attempt to expedite its completion by using the microwave. It worked but quite unsurprisingly, it didn’t have that same baked goodness without actually being baked in the oven.

So, I planned to skip the microwave this time and make a gluten-free Macaroni and Cheese dish that would taste wonderful whether it was made with “regular”—aka dairy-full cheese—or dairy-free cheese.

I also have strong opinions on Macaroni and Cheese recipes and which ingredients should be included—or which ingredients should be left out. I’m a big fan of recipes that focus on the macaroni and the cheese. I’m not as keen on recipes that have a bunch of other add-ins.

I’m not saying that Macaroni and Cheese recipes that include other ingredients like eggs and gluten-free flour can’t be delicious. I’m sure there are many such recipes that are special but as always on gfe, I like to keep things as simple as possible.

But because I was making a dairy-free version for us, I wanted to be sure that the cheese factor lived up to our expectations. At the last minute, that meant adding three different kinds of cheese—ones that I had on hand—and the combination of those cheeses with the usual basic ingredients in my Macaroni and Cheese worked. They worked so very well!

At the last minute, Mom actually did make her gluten-free Macaroni and Cheese this year and gave us a small container to take home. We all ate the Mac and Cheese recipe that I’d made for our Thanksgiving meal but later when the leftovers came out, Son’s girlfriend ended up eating Mom’s Mac and Cheese.

She loved it—as she has always loved all of Mom’s cooking—but she reported that it was not quite as good as my Extra Cheesy Gluten-Free Macaroni and Cheese. Wow.

Hearing her review, I beamed of course. Admittedly, I think the fact that three different types of cheese are used in this recipe definitely take it up a notch.

Oh, and we all agreed that we would never share the “even-better-than-Grandma’s” assessment with Mom. Never ever. So, keep that tidbit quiet! Please.

I apologize for the lack of photos of this dish but we felt famished by the time we got home from our visit and quickly chowed down on our Thanksgiving meal. It was only when we were re-heating leftovers that I had time to snap photos—and that was of a single serving after reheating.

Of course, I could make you wait until I make this Mac and Cheese again and have time to take lots of photos but I really don’t want to do that. Because you’ll want to make this recipe soon!

It should not be reserved just for holidays and other special occasions either but it is certain to make any meal special. And that’s always a good thing in my opinion.

Plus, we officially head into Winter next week and winter is the ultimate season for enjoying comfort food. This Extra Cheesy Macaroni and Cheese is Comfort Food with a capital “C” and a capital “F.” Enjoy!

Oh, and try to stay warm and cozy like my grand dog, Mochi, clearly was at the moment I took this photo. As you can see, as soon as Mochi left the spot but only after I turned the heater off, Dozer took her place. With his size and all his magical fibers of joy and love flying around, I’m really glad he waited until the heater was turned off!

More Gluten-Free Comfort Food Dishes

A Few of the Comfort Food Dishes on gfe

~ Chicken and Rice Casserole

~ Creamy Slow Cooker Swiss Steak

~ Easy Mexican Casserole

~ Pot Pie

Some Gluten-Free Comfort Food Dishes from Friends

~Brisket and Cornbread Casserole

~ Cheeseburger Fries

~Potato-Vegetable Chowder (Instant Pot or Slow Cooker)

~Waffled Tater-Tot Tostada

Extra Cheesy Gluten-Free Macaroni and Cheese Recipe

Ingredients

• 12 ounces uncooked gluten-free pasta (elbows, penne, spirals, etc.)
• 4 tbsp butter or margarine (I use the soy-free Earth Balance in pink tub)
• ½ cup milk, whole, 2%, or full-fat canned coconut milk (I use canned full-fat coconut milk)
• 7 ounces American cheese slices, chopped into small squares (see notes and I use Follow Your Heart dairy-free American slices)
• 8 ounces shredded cheddar cheese (I used Follow Your Heart dairy-free medium cheddar shreds)
• 2 to 3 tbsp Parmesan cheese, shredded/grated (I used Follow Your Heart dairy-free shredded Parmesan)
• ½ tsp salt (more or less to taste)
• ½ tsp black pepper (more or less to taste)
• ½ tsp paprika (more or less to taste; I used smoked paprika)

Instructions

1. Cook pasta according to package directions. (I like to add a little extra virgin olive oil and a pinch of salt after the pasta comes to a boil.) Drain pasta using a colander running a little cold water over the pasta to stop it from cooking further.
2. Do a quick hot water scrub, rinse, and wipe of pot in which you cooked the pasta to remove the sticky residue that results from cooking the pasta.
3. Preheat oven to 400F. Lightly grease 2-quart baking dish and set aside.
4. While pasta continues to drain, add butter and milk to the now clean pot that you cooked the pasta in. Over medium-low heat on your stove top, keep stirring until the butter is melted. Add in drained noodles, American cheese, and cheddar cheese. Stir vigorously a minute or two until most of the cheese melts.
5. Pour mixture into greased casserole dish.
6. Bake 15 minutes.
7. Sprinkle Parmesan evenly over the top of the pasta mixture and sprinkle paprika over all. Turn on broiler, place casserole on second rack down from broiler and broil for a couple of minutes until the cheese on top of the casserole is melted. Watch carefully to ensure the cheese topping does not burn.

Notes

With the American cheese slices stacked on top of each other, I use a knife to make a grid and cut all the way through the slices to get small squares of cheese to ensure better melting when the squares are stirred in with other ingredients.

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

8 tablespoons butter

1 teaspoon seasoning salt

3/4 teaspoon ground black pepper

4 cups milk

1/3 cup cornstarch

4 cups shredded cheese, divided

16 ounces gluten-free elbow macaroni

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 : Calories611.9, Fat30.7, SaturatedFat18.9, Cholesterol83.8, Sodium711.1, Carbohydrate60.5, Fiber2, Sugar1.6, Protein23.1

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 & CookingIngredientsPasta and Grains

Number Of Ingredients 11

3 tablespoons unsalted butter, plus more for dish

1/2 cup gluten-free crisp puffed-rice cereal, slightly crushed

1 ounce Parmesan, grated (1/4 cup)

1 small yellow onion, diced small

2 tablespoons potato starch

2 cups whole milk, warmed

3/4 pound cheddar, shredded (3 cups)

1 teaspoon Dijon mustard

3/4 pound gluten-free penne, cooked until al dente and drained

unsalted butter

Coarse salt and ground pepper

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 : Calories581 g, Fat29 g, Fiber2 g, Protein23 g, SaturatedFat18 g

Mascarpone makes this cheesy pasta extra creamy, and the addition of potato starch means the sauce thickens without flour.

Provided by Leslie Kelly

Categories Main DishesPastaMacaroni and Cheese RecipesStovetop Macaroni and Cheese Recipes

Time 30m

Yield 6

Number Of Ingredients 8

12 ounces gluten-free pasta (such as Barilla®)

6 tablespoons butter

½ onion, chopped

¼ cup potato starch

1 (12 fluid ounce) can evaporated milk

2 cups shredded Cheddar cheese

⅓ cup mascarpone cheese

3 dashes hot sauce (such as Tabasco®)

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until tender yet firm to the bite, about 7 minutes. Drain and reserve 1/2 cup cooking liquid. Transfer pasta to a serving bowl.
• Melt butter in a saucepan over medium heat; add onion and cook until translucent, about 3 minutes. Stir potato starch into onion mixture until dissolved, about 1 minute. Slowly pour evaporated milk into onion mixture and stir constantly. Bring sauce to a simmer and remove saucepan from heat.
• Stir Cheddar cheese, mascarpone cheese, and hot sauce into sauce until smooth, adding the reserved pasta cooking liquid if needed to thin the sauce. The cheese sauce should be the consistency of gravy.
• Mix cheese sauce into pasta and serve while warm and gooey.

Nutrition Facts : Calories620.5 calories, Carbohydrate57.9 g, Cholesterol103.9 mg, Fat35.6 g, Fiber1.3 g, Protein19 g, SaturatedFat21.3 g, Sodium403.6 mg, Sugar7.3 g

Cheesy gluten-free deliciousness that is super easy to make. Kid-approved!

Provided by Rick Kleinhans (kokodiablo)

Categories Main Dish RecipesPastaMacaroni and Cheese RecipesBaked Macaroni and Cheese Recipes

Time 1h

Yield 8

Number Of Ingredients 10

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 : Calories521.3 calories, Carbohydrate42.6 g, Cholesterol85.7 mg, Fat29.8 g, Fiber1.4 g, Protein21 g, SaturatedFat17.5 g, Sodium809.1 mg, Sugar6.2 g

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