Gluten Free Spicy Mac Cheese Recipes

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GLUTEN FREE MACARONI AND CHEESE



Gluten Free Macaroni and Cheese image

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

16 oz. gluten-free elbows macaroni
1 cup half and half (or heavy cream)
1 ½ cups sharp cheddar cheese
1/2 teaspoon cayenne (or more for more spice)
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon mustard powder (optional)
1/2 teaspoon salt

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

EASY GLUTEN-FREE MACARONI AND CHEESE



Easy Gluten-Free Macaroni and Cheese image

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

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 : 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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