Macaroni and Cheese

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Ingredients
Instructions
Nutrition

And now, time for something easy. After making far too many desserts during the holidays, I thought it might be good to share a recipe for a quick meal. Children and adults alike enjoy this simple, yet decadently rich pasta dish.

Ingredients
Serves:
2-4
Print Recipe
Instructions
  1. In a large pot, bring 12 cups of water to boil, then add 1 tablespoon grapeseed oil and pasta
  2. Reduce to slow boil, stirring frequently and cook uncovered 7-9 minutes
  3. Drain pasta in a steel colander
  4. In a small saucepan, heat cheese, butter and cream over low heat and stir until melted
  5. In a small bowl, dissolve kudzu into water and mix well
  6. Stir kudzu mixture into pot of melted cheese
  7. Whisk cheese mixture vigorously by hand or with a hand blender
  8. Drizzle cheese sauce over pasta
  9. Serve with broccoli and a sprinkle of extra cheddar

My boys never fail to devour this classic child-friendly dish –old time comfort food with a new gluten-free twist. They usually end up mopping the remains of the cheese sauce off their plates with the broccoli. I hope you enjoy this rich and creamy gluten-free macaroni and cheese recipe as much as they do.

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

13 responses to “Macaroni and Cheese”

  1. Can anyone suggest a Wheat-free, low GI pasta other than Papadini’s? I have experimented with making pasta at home with Almond flour, coconut flour, and flaxseed meal without success (I don’t have a pasta machine and my rolling pins skills are obviously sub-par :))
    A pasta recipe would really be helpful!!

    • Not sure if you’re still looking but go go quinoa macaroni is the best gf pasta I’ve found. Even cold or reheated. You can get it at costco

      • Diane, thanks for recommending this. Just a quick note to other readers, quinoa and quinoa products are not paleo or low-carb :-)

  2. Elana,
    I don’t see kudzu in your ingredients explanation section. I am also having trouble finding information online about this ingredient. Can you point me in the right direction? Since I don’t know what it is I don’t know where to buy it. Thanks!

  3. One dairy-free, GF option is using nutritional yeast cheese that you can whip up. Just Google it for the recipe. My no-allergy husband even says it’s better than cheese. I used it also on a quinoa, broccoli, cheese dish with just those three simple ingredients and he couldn’t get enough.

  4. Hi.

    I know this is an old post, but I am trying to make this for my son as well. We found that the Toffutti cheese slices are the only ones that don’t contain casein. Many of the rice and soy cheeses do as a binder. There must be a way to melt it down or at least melt it on top of the pasta.

    Has anyone else found a non-dairy, gluten-free recipe?

  5. Do you have any ideas for a cheese substitute. I was looking at your mac n cheese recipe and wanted to sub something for the cheddar cheese. What would work and be tasty to kids? Thanks.

    • Vegan Mac & Cheese
      INGREDIENTS:
      4 quarts water

      8 oz macaroni- Gluten free

      1/3 c. Earth Balance non-hydrogenated vegan margarine

      2 T. shallots, peeled and chopped (or an extra 2 T. onions if you don’t have shallots handy)

      1 c. red or yellow potatoes, peeled and chopped

      1/4 c. carrots, peeled and chopped

      1/3 c. onion, peeled and chopped

      1 c. water

      1/4 c. raw cashews

      1/4 t. sea salt (or to taste)

      1/4 t. garlic, pressed

      1/4 t. dijon mustard

      1 T. lemon juice, freshly squeezed

      1/4 t. black pepper

      1/8 t. cayenne

      1/4 t. paprika

      DIRECTIONS

      In a large pot, bring the water and salt to a boil. Add the macaroni and cook until al dente. In a colander, drain pasta and rinse with cold water. Set aside.

      Preheat oven to 350 degrees. In a saucepan add shallots, potatoes, carrots, onion, and water. Bring to a boil. Cover the pan and simmer for 15 minutes, or until the veggies are very soft.

      In a blender, process the cashews, salt, garlic, 1/3 cup margarine, mustard, lemon juice, black pepper, and cayenne. Add softened veggies and 1 cup cooking water to the blender and process until perfectly smooth.

      In a large bowl, toss the cooked pasta and blended “cheese” sauce until completely coated. Spread mixture into a 9 x 12 casserole dish and dust with paprika. Bake for 30 minutes or until the “cheese” sauce starts to bubble and the top has turned golden brown.

      (Serves 6+)

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