Gluten Free Mac And Cheese Recipes

GLUTEN-FREE MAC AND CHEESE

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.

GLUTEN FREE MACARONI AND CHEESE

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.

GLUTEN FREE MACARONI AND CHEESE

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.

GLUTEN FREE MAC AND CHEESE BITES

Steps:

• Cook your gluten free macaroni to package instructions. Every brand varies widely so it is best to follow the package directions.
• In a pot, add the cheeses, heavy cream, and spices. Cook on medium low heat until all of the cheeses are melted. Stir frequently.
• Add the cooked drained pasta to the cheese sauce and mix well.
• Refrigerate the mac and cheese mixture for 30 minutes to cool.
• Put the Milton's Gluten Free Crackers into a ziplock plastic bag and seal. Use a rolling pin to crush the crackers into crumbs.
• Pour the crackers into a bowl.
• In another bowl, add the two eggs and mix well.
• Line a plate with wax paper and use a spoon to scoop mac and cheese out of the pot.
• Use your hands to gently squeeze/press the mac and cheese mix together and line them up on the wax paper.
• If the balls are warm, put back into the refrigerator for 15 minutes.
• Remove the bites from the refrigerator.
• Start heating the oil in a cast-iron pan.
• Roll in the egg mixture, then into the cracker mixture.
• When the oil is ready for frying, test by dropping a few crumbs into the oil. If it sizzles, it is ready.
• Drop a few bites into the hot oil. Leave room around each one.
• Use a metal slotted spoon to gently turn the balls around so they cook evenly.
• Remove when they are crisp on each side to a paper towel lined plate. Repeat until all bites are cooked.
• Serve hot.

GLUTEN-FREE BAKED MAC AND CHEESE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In 4-quart saucepan, cook macaroni as directed on package; drain. Rinse under cold water; drain.
• In same saucepan, place milk and heat to a simmer over medium heat. With whisk, beat cream cheese, salt, pepper and ground mustard into milk, until cream cheese melts. Remove from heat; stir macaroni into sauce. Stir in cheddar cheese, then stir in eggs. Pour into baking dish.
• In small bowl, mix bread crumbs, Parmesan cheese and melted butter; stir until combined. Sprinkle over macaroni mixture.
• Bake uncovered 28 to 33 minutes or until topping is golden brown and mixture is hot (at least 165°F in center).

EASY & CHEESY STOVETOP GLUTEN FREE MACARONI & CHEESE

Steps:

• Boil the pasta in a large pasta pot to an al dente texture, according to the package directions.
• For variety #1, you'll need the full pound of pasta. For the other two varieties, just 4 ounces of pasta, unless you plan to multiply those recipes by 4.
• Drain the pasta, return it to the pasta pot and toss it with olive oil to prevent it from sticking together. Cover the pasta pot and set it aside.

EASY GLUTEN-FREE MACARONI AND CHEESE

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.