Gluten Free Macaroni and Cheese
Gluten Free Living – 2016
Gluten Free Macaroni and Cheese is absolutely awesome! No kidding. This is one of the BEST macaroni and cheese dishes you’ll ever eat. I started with my own homemade version of macaroni and cheese but substituted gluten free rotini noodles, gluten free bread crumbs and gluten free flour. This dish is so creamy, so rich, so delicious and, on top of that, it’s even wonderful reheated. Yes!
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I use heavy whipping cream, half-and-half and three different kinds of cheese to achieve the extremely creamy sauce in this recipe. If you want a super-duper Mac & Cheese dish, don’t try to substitute fat-free or low-fat ANYTHING!
You won’t get the same level of creaminess, nor will the dish come out right. While this Meatless Monday entree is gluten free, it is NOT low-calorie. It is one of those casseroles you make when you want to splurge on yourself with comfort food extraordinaire! Gluten Free Macaroni and Cheese is so filling and satisfying you won’t even realize you’re eating gluten free if you didn’t know it.
I love Mac & Cheese and have made several versions of it including one with butternut squash, one with bacon, one with bacon and Ranch dressing, one with Sun-Dried Tomatoes, one that’s the cheesiest and one with chicken. Every one is absolutely mouthwatering. But this version I have made many times over the years so it has to be my favorite.
If you’re looking for a spectacular Mac & Cheese dish but need a gluten free version, I can’t recommend Gluten Free Macaroni and Cheese high enough. If you don’t need to have the dish gluten free, then feel free to substitute regular pasta, flour and bread crumbs. I’ve made this recipe lots of times that way too and it’s a treasure.
I use red pepper flakes along with cayenne pepper to give the recipe that needed oomph so it’s not bland. I added cayenne pepper in the sauce as well as on top of the casserole before adding the bread crumb topping. It’s perfect–not too hot, but not so little that you can’t taste any difference.
However, if you prefer really spicy dishes, then feel free to increase the amount of cayenne pepper sprinkled over top of the noodles before adding the topping. Either way, you will find this one of the BEST Mac & Cheese recipes you’ve ever tasted.
Gluten Free Macaroni and Cheese is one of the most awesome Mac & Cheese recipes ever!
Every forkful is divine!
If you enjoy Mac & Cheese, you’ll love this gluten free version.
Here’s what I did.
I used these ingredients plus gluten free flour and half-and-half.
Melt one stick butter in a large Dutch oven or stockpot over medium heat. Add orange and red pepper peppers, onions and garlic and saute about 5-8 minutes or until veggies are tender. Add gluten free flour. Whisk to combine.
Slowly add heavy whipping cream – about one-third cup at a time and whisk until all the cream is incorporated.
Add half-and-half about 1/3 cup at a time and continue whisking until all is incorporated into the sauce.
Add seasonings and cook over low to medium heat until mixture thickens.
Add cheddar and monterey jack cheeses. Stir to combine. Heat through until cheese melts.
Meanwhile, prepare crumb topping: Melt remaining stick of butter in a baking dish or measuring cup. Add Italian style gluten free bread crumbs and parmesan cheese. Stir to combine. Set aside.
Meanwhile, cook gluten free noodles in a large stockpot until just a little more than al dente. Drain and add to cheese sauce. Stir gently to combine.
Grease an 8×12″ glass baking dish. Pour macaroni mixture into dish. Sprinkle top lightly with additional cayenne pepper (or use more if you like your dishes spicier).
Sprinkle bread crumb topping over top of casserole.
Bake at 350 for about 15-20 minutes until bread crumbs are golden brown and mixture is bubbly and heated through.
Serve Gluten Free Macaroni and Cheese on Meatless Mondays!
I guarantee this Mac & Cheese is so good, it will go fast!
If you have family members that have gluten intolerance this is a great way to eat your favorite dish but without getting sick!
You can see how creamy the recipe is in this picture.
Here’s the recipe.
GLUTEN FREE MACARONI AND CHEESE
(My own concoction)
Gluten Free Macaroni and Cheese
Gluten Free Macaroni and Cheese is one of the most scrumptious Mac & Cheese recipes you’ll ever find! This one is super creamy with heavy whipping cream, half-and-half and three cheeses. This gluten free version uses a little cayenne pepper and red pepper flakes to give it a delicious kick. It’s terrific for company meals especially if you have friends or family with gluten intolerance. Get your Mac & Cheese fix with this fantastic recipe!
- large stock pot with lid
- measuring cups
- measuring spoons
- colander
- wooden spoon
- large sauce pan
- whisk
- small mixing bowl
- 8×12" glass baking dish
- 12 oz. box Ronzoni GF rotini noodles
- 1/3 cup onion (chopped )
- 1/2 red bell pepper (diced)
- 1/2 orange bell pepper (diced)
- 2 cloves garlic (minced)
- 3/4 cup gluten free flour
- 1 pint half-and-half
- 1 pint heavy whipping cream
- 1 tsp. dried parsley
- 1 tsp. pink Himalayan sea salt
- 1/2 tsp. ground black pepper
- 3 dashes red pepper flakes (or more, if desired)
- 3 dashes cayenne pepper (or more, if desired)
- 1 cup unsalted butter (divided use)
- 1 cup sharp cheddar cheese (shredded)
- 1 cup monterey jack cheese (shredded)
- 1 cup 4C Gluten Free Italian Style Bread Crumbs
- 1/2 cup parmesan cheese (shredded)
- 1/8 tsp. cayenne pepper (as desired (or slightly less))
- Preheat oven to 350.°
- Prepare GF noodles according to package directions.
- Cook a little longer than al dente, but less than “tender.”
Drain in colander.
- Meanwhile, prepare cheese sauce.
- Melt 1 stick butter in a Dutch oven.
- Add onion, bell peppers and garlic and sauté about 5-8 minutes or until veggies are tender.
- Whisk in flour.
- Slowly add whipping cream and whisk until incorporated.
- Add half-and-half and do the same.
Add parsley, salt, pepper, red pepper flakes and a pinch of cayenne pepper.
- Cook over low to medium heat until sauce is thick.
Add cheddar and Monterey Jack cheeses and stir to combine.
Heat slightly until cheese melts.
- Remove from heat and set aside.
- Combine 1 stick melted butter, GF bread crumbs and parmesan cheese.
- Stir with a fork until well combined.
- Drain noodles and add to Dutch oven with cheese sauce.
- Stir to combine well.
- Grease an 8×12” glass baking dish.
- Add macaroni mixture.
Sprinkle evenly and lightly with a dash or two of cayenne pepper.
- Sprinkle bread crumb mixture over top.
- Bake, uncovered, at 350° for about 15-20 minutes or until crumbs are golden brown and mixture is heated through.
NOTE: The amount of cayenne pepper you sprinkle on top of the casserole is dependent upon your personal preference. If you don’t add some kick to the cheese sauce, the recipe is too bland. If you prefer spicier dishes, than add crushed red pepper flakes and cayenne pepper according to your desire.
NOTE: Low-fat, non-fat substitutes will not work well for the butter, cream, half-and-half and cheeses in this recipe.
NOTE: My preferred gluten free flour is Cup4Cup.
© Can’t Stay Out of the Kitchen
Gluten Free Macaroni and Cheese is terrific. You will probably want multiple helpings!
Gluten Free Macaroni and Cheese also reheats very nicely. The sauce remains thick and creamy.
I couldn’t get enough of this amazing dish.
You may also enjoy these delicious recipes!
Southern-Style Macaroni and Cheese
Butternut Squash Macaroni and Cheese
Roasted Butternut Squash and Bacon Pasta
Gluten Free Macaroni and Cheese
Gluten Free Macaroni and Cheese is one of the most scrumptious Mac & Cheese recipes you’ll ever find! This one is super creamy with heavy whipping cream, half-and-half and three cheeses. This gluten free version uses a little cayenne pepper and red pepper flakes to give it a delicious kick. It’s terrific for company meals especially if you have friends or family with gluten intolerance. Get your Mac & Cheese fix with this fantastic recipe!
- large stock pot with lid
- measuring cups
- measuring spoons
- colander
- wooden spoon
- large sauce pan
- whisk
- small mixing bowl
- 8×12" glass baking dish
- 12 oz. box Ronzoni GF rotini noodles
- 1/3 cup onion (chopped )
- 1/2 red bell pepper (diced)
- 1/2 orange bell pepper (diced)
- 2 cloves garlic (minced)
- 3/4 cup gluten free flour
- 1 pint half-and-half
- 1 pint heavy whipping cream
- 1 tsp. dried parsley
- 1 tsp. pink Himalayan sea salt
- 1/2 tsp. ground black pepper
- 3 dashes red pepper flakes (or more, if desired)
- 3 dashes cayenne pepper (or more, if desired)
- 1 cup unsalted butter (divided use)
- 1 cup sharp cheddar cheese (shredded)
- 1 cup monterey jack cheese (shredded)
- 1 cup 4C Gluten Free Italian Style Bread Crumbs
- 1/2 cup parmesan cheese (shredded)
- 1/8 tsp. cayenne pepper (as desired (or slightly less))
- Preheat oven to 350.°
- Prepare GF noodles according to package directions.
- Cook a little longer than al dente, but less than “tender.”
Drain in colander.
- Meanwhile, prepare cheese sauce.
- Melt 1 stick butter in a Dutch oven.
- Add onion, bell peppers and garlic and sauté about 5-8 minutes or until veggies are tender.
- Whisk in flour.
- Slowly add whipping cream and whisk until incorporated.
- Add half-and-half and do the same.
Add parsley, salt, pepper, red pepper flakes and a pinch of cayenne pepper.
- Cook over low to medium heat until sauce is thick.
Add cheddar and Monterey Jack cheeses and stir to combine.
Heat slightly until cheese melts.
- Remove from heat and set aside.
- Combine 1 stick melted butter, GF bread crumbs and parmesan cheese.
- Stir with a fork until well combined.
- Drain noodles and add to Dutch oven with cheese sauce.
- Stir to combine well.
- Grease an 8×12” glass baking dish.
- Add macaroni mixture.
Sprinkle evenly and lightly with a dash or two of cayenne pepper.
- Sprinkle bread crumb mixture over top.
- Bake, uncovered, at 350° for about 15-20 minutes or until crumbs are golden brown and mixture is heated through.
NOTE: The amount of cayenne pepper you sprinkle on top of the casserole is dependent upon your personal preference. If you don’t add some kick to the cheese sauce, the recipe is too bland. If you prefer spicier dishes, than add crushed red pepper flakes and cayenne pepper according to your desire.
NOTE: Low-fat, non-fat substitutes will not work well for the butter, cream, half-and-half and cheeses in this recipe.
NOTE: My preferred gluten free flour is Cup4Cup.
2 Comments
google maps street view
November 28, 2016 at 2:57 am
You just made my day! Loooove these.
Teresa
November 28, 2016 at 2:07 pm
It’s a great recipe.