Baked Macaroni & Cheese Gluten Free Recipe

Oh how I have missed macaroni and cheese since I had to stop consuming foods with gluten and cow’s milk. I will say this one is a great replacement. I have learned the trick is using gluten free noodles made from corn. I hope you enjoy this recipe as much as I do.

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Baked Macaroni & Cheese Gluten Free

 

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Author: lets be yummy

Ingredients

• Equal parts water & chicken broth to boil macaroni in
• 3 cups of gluten free macaroni (uncooked)
• 2 Tablespoons of butter
• 2 Tablespoons gluten free flour
• 1 cup chicken broth
• 1⁄2 cup cashew and almond cream*
• 1⁄2 cup nut milk (I used almond milk)
• 1⁄2 cup cashew cream
• 4 cups of finely grated cheese (I used goat’s milk mild and sharp cheddar, and sheep’s milk gouda cheese)
• Additional cheese to go on top (I used goat’s milk smoked cheddar on top) Black pepper
• Paprika

Instructions

1. Preheat Oven to 350 degrees
2. In a large pot, add equal parts water & chicken broth. (Just enough to cook your macaroni in) Bring to a boil.
3. Add macaroni and cook until al dente. About 7-8 minutes (look on back of the box for the cooking time and set your timer so that you don’t overcook it) When macaroni is done, drain and set aside.
4. In a large saucepan over medium heat, melt butter & whisk in the flour. Cook for about 2 minute. Whisking the entire time.
5. Slowly whisk in 1 cup chicken broth, cashew and almond cream & milk. Whisk until combined. You want the mixture to steam but NOT boil. Adjust your heat accordingly
6. Add in the cashew cream & stir until combined.
7. Remove from heat & add in 4 cups of cheese & stir until smooth.
8. Pour cheese mixture over cooked macaroni and stir to combined. Add some black pepper if you’d like.
9. Grease a 9 X 9 inch pan with butter & pour the mac n cheese into it.
10. Top with sharp cheddar cheese and paprika.
11. Bake for 25-30 minutes. Do not over-bake to prevent it from being dried out. You want the macaroni and cheese to be somewhat jiggly when you take it out. It will set as it cools.
12. Let cool for about 15-20 minutes before digging in so that it can set completely.
13. *I combine 1 tablespoon of almond milk with ½ cup cashew cream and blend until creamy and smooth.

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