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Gluten Free Macaroni and Cheese

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Over the past couple of gluten free years it has come to our attention that there just isn’t a good (prepackaged) gluten free Mac and Cheese option out there. By all means, let me know if you have found otherwise. We tried Sam Mills and that was pretty good, but a bit too thick and rich. We’ve tried the quinoa variety and that was ok, but not great. We tried Annie’s and the noodles were a mushy texture (not overcooked, mind you) and the cheese sauce was a little bland.  

Ditch the packaged gluten free macaroni and make your own! Quick and easy recipe includes an insider tip of how to make the perfect creamy gluten free cheese sauce.

So once again I’ve resorted to making my own. 

And I have a secret for you. A very good gluten free secret that I have discovered…

If you’re out to make a white sauce, you need gfJules flour. I mainly use her flour for sauces and gravies, and it is THE BEST for breads and rolls. I’ve made a mean green bean casserole this way, and it turns out a great cheese sauce for macaroni and cheese.

It’s the secret ingredient to a smooth and creamy GF sauce or gravy. If you don’t have any, no worries. You can substitute an equal amount of corn starch. But you’ll get the best results if you happen to have some Jules on hand. It has a 15 month shelf life, so I keep a bag on hand and have plenty of time to use it up.

There are also lots of other great recipes on Jules’ website if you need a little inspiration.

I’m all about quick, simple, and delicious, and this recipe has it all.

Ditch the packaged gluten free macaroni and make your own! Quick and easy recipe includes an insider tip of how to make the perfect creamy gluten free cheese sauce.

Gluten Free Macaroni and Cheese

Yield: 1 serving
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Creamy homemade sauce and recs for the best gluten free noodles make this gluten free macaroni and cheese the best you'll find!

Ingredients

  • 1 cup cooked gluten free macaroni noodles (see notes)
  • 1 Tablespoon salted butter
  • 1/2 tablespoon gluten-free all purpose flour (see notes)
  • 1/2 cup milk (see notes)
  • 1/2 cup grated medium cheddar cheese, plus additional for topping.
  • salt and pepper to taste

Instructions

  1. Cook macaroni according to package directions. Cook to 'al dente' and drain immediately when done. There is little worse than soggy mac and cheese.
  2. Drain pasta and return to pan.
  3. Stir in butter until it is melted, then sprinkle flour over the top and stir until evenly coated.
  4. Turn heat to medium-low and stir in milk.
  5. Add cheese gradually, stirring thoroughly until melted after each addition to prevent clumping.
  6. Add salt and pepper to taste.
  7. Serve the macaroni and cheese with extra cheese on top.

Notes

Flour Options

I used gfJules, which is my favorite all-purpose gluten free flour. Any type of gluten-free flour will work, or you can use 2 teaspoons cornstarch.

Pasta Options

Jovial is my favorite gluten-free pasta, it has a great texture and flavor which is very similar to wheat pasta. My second choice would be Tinkyada. Feel free to use any other type of gluten-free macaroni noodles you like 🙂

Notes:

You can double, triple, or quadruple this recipe to feed a family.

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 651Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 50mgSodium: 428mgCarbohydrates: 103gFiber: 3gSugar: 1gProtein: 17g

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Ashley|The Brainy Admin

Monday 30th of October 2017

That looks yummy! Can't wait to try the recipe

thereislifeafterwheat@gmail.com

Monday 30th of October 2017

Thanks Ashley, hope you enjoy it!

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