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!
Equipment
- 1 large stock pot with lid
- measuring cups
- measuring spoons
- 1 colander
- 1 wooden spoon
- 1 large sauce pan
- 1 whisk
- 1 small mixing bowl
- 1 8x12" glass baking dish
Ingredients
- 12 oz. box Ronzoni gluten free rotini noodles (or their GF elbow macaroni 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 or use regular flour
- 1 pint half-and-half (16 ounces)
- 1 pint heavy whipping cream (16 ounces)
- 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 (2 sticks)
- 1 cup sharp cheddar cheese shredded
- 1 cup Monterey jack cheese shredded
- 1 cup 4C brand Italian style gluten free bread crumbs or use regular bread crumbs
- 1/2 cup Parmesan cheese shredded
- 1/8 tsp. cayenne pepper as desired
Instructions
- Preheat oven to 350.°
- Prepare Gluten Free 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 over medium heat.
- Add onion, bell peppers and garlic and sauté about 5-8 minutes or until veggies are tender.
- Whisk in Gluten Free flour; reduce heat to low.
- Slowly add whipping cream and whisk until incorporated.
- Add half-and-half and do the same.
- Add parsley, salt, pepper, red pepper flakes and 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, Gluten Free 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 8x12” glass baking dish.
- Add macaroni mixture.
- Sprinkle evenly and lightly with 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.
- Sprinkle top with fresh, minced parsley, if desired.
Notes
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, then 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.
NOTE: If you don't need the recipe to be gluten free, substitute regular bread crumbs and pasta for the gluten free ingredients in the recipe.
© Can’t Stay Out of the Kitchen
[nutrition-label]Nutrition
Calories: 685kcalCarbohydrates: 45gProtein: 15gFat: 51gSaturated Fat: 31gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 145mgSodium: 491mgPotassium: 205mgFiber: 3gSugar: 5gVitamin A: 2297IUVitamin C: 17mgCalcium: 313mgIron: 1mg
Tried this recipe?Let us know how it was!