Amy Fothergill

Gluten Free Macaroni and Cheese Recipe

by Amy Fothergill on November 29th, 2010


If you think being on a gluten free diet means never eating some of your favorite foods, think again. There has been an explosion of gluten free products over the past few years so become familiar with the brands that work for you. Bionaturae has many options for pasta like elbows, spaghetti and penne rigate.

Here are important tips to cooking good gluten free pasta:

  • Make sure there is plenty of water when boiling.
  • Add salt to the boiling water.
  • Start testing the pasta 1 minute before the recommended time. If it’s not done, test in 1 minute intervals.
  • Don’t over mix or over cook gluten free pasta; it will fall apart.

The key to a satisfying macaroni and cheese is learning to make a good cheese sauce. By making a few adjustments from a traditional recipe, you’ll soon be in business.

Most cheese sauces are thickened with a roux, which is a mixture of butter and flour. A cornstarch slurry is a popular substitution but is cooked differently. Slurries, a 1:1 ratio of cold water to cornstarch, can really thicken any sauce or soup. The texture of a sauce or soup made with cornstarch is slightly different but compared with the option of never having sauces again, it’s a good alternative. The slurry is added to hot liquid and cooked for a few minutes. If your sauce or soup feels starchy on the tongue, cook longer. You can also use other starches like potato or tapioca if you can’t tolerate corn.

Try this cheese sauce with vegetables or rice. Your gluten free family will thank you.

Gluten Free Macaroni and Cheese

Serves 3-4

Ingredients:

  • 1 1/2 – 2 cups of gluten free pasta, like Bionaturae elbows
  • 1 cup of milk (you can also use plain soy or rice milk)
  • 1 Tbl cornstarch mixed with 1 Tbl cold water (cornstarch slurry)
  • Sprinkle of nutmeg
  • 1/2 tsp salt
  • Few grinds of black pepper
  • Sprinkle of dry mustard and garlic powder
  • 3/4 cup of shredded cheese (I used a combination of cheddar, parmesan and a shredded Italian blend that you might use for pizza)

Directions:

1. Heat water in a medium pot on the stove. Make sure to use a cover so that the water boils quickly. Make sure there is at least twice the amount of water as pasta. If you have plenty of water, you do not have to add any oil to the water; it won’t stick.
2. While you are waiting for the water to come to a boil, place a small sauce pan on medium heat. Add milk and cook until it is hot but not boiling.
3. When milk is hot, add cornstarch slurry and whisk.  Add spices. Continue to cook until slightly thickened. You might need to raise the temperature slightly.
4. The water should be ready by now. Once it is boiling, add at least 1 tsp of salt. Be careful because the water might spit a bit and burn you when you add the salt. Add pasta and stir. Sitr occasionally. Cook 1 minute less than the recommended time and then start testing for doneness.
5. Once white sauce (that’s your milk sauce) has thickened slightly, turn off heat. Add cheese mixture and stir. Stir occasionally.
6. Once pasta is done, drain and add back to pan. Add cheese and stir to combine. Serve immediately.

For more info: You can buy Bionaturae pastas at health food stores and markets such as Mollie Stones, Whole Foods, and New Leaf Community Markets
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Author Information: Amy Fothergill, San Francisco, CA
Amy Fothergill is the mother of two and owner of The Family Chef. She teaches cooking classes and provides consultations. She blends her culinary techniques with delicious ingredients to create gluten free, healthy dishes that the whole family enjoys.
Website: http://www.amythefamilychef.com
Blog: http://thefamilychef.blogspot.com (a food blog which is a blend of gluten free and regular recipes)
Email: amy@amythefamilychef.com
Gluten-free recipes: http://www.examiner.com/x-13910-SF-GlutenFree-Food-Examiner

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10 Responses to “Gluten Free Macaroni and Cheese Recipe”

  1. Janice says:

    Many gluten intolerant people are also intolerant of dairy and /or casein. It would be helpful to include substitutions for those items as well.

    • Hi Janice. I have since changed to a dairy-free diet myself. For this recipe, try using a milk sub, plain and unsweetened (I like almond the best) for the milk. There are many cheese subs on the market now. I would try Daiya cheese or Follow Your Heart shreds (I think these are new). If you don’t like either of these, try adding 1 tablespoon nutritional yeast instead of the cheese. I have many more recipes like this in my cookbook, The Warm Kitchen. More info at http://www.TheWarmKitchen.com. Hope this helps.

  2. Thanks all! My cookbook will be available for purchase within a month. Get more info at http://www.thewarmkitchen.com .

  3. Camie Zemke says:

    This is really great post for small business. This is awesome tips. Really appreciate for great job. Please do share info like this forever. Thanks

  4. Melissa says:

    I’ve not had Mac and Cheese in over 2 years. This one looks simple, will have to try!

  5. Amy Fothergill Amy Fothergill says:

    For the future…You can use mozz cheese but it’s not very sharp. You should add some
    more seasoning to the sauce like salt and mustard. Add it slowly until you have the right flavor.

  6. Jill says:

    never mind My Daughter just declared that I need to have yellow cheese not white for mac and cheese….

  7. Jill says:

    have you ever made this with just mozzarella cheese? thats all I have on hand right now?

  8. So glad you enjoyed it! Love the comments.

  9. Angie Halten says:

    My kids would say, Mom you can never have too many Macaroni and Cheese recipes! So my Macaroni & Cheese addicts thank you for this one!

    Angie Halten

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