Mac & Cheese – Gluten Free Please!

As I may have mentioned before, my mother and sister-in-law have a gluten allergy, also known as Celiac disease, that prevents them from having anything with wheat in it. They cook with flour and noodles made of corn or rice instead of wheat and over the years have created quite a few tasty gluten free dishes! When Jesse and I started dating they started joining us for Thanksgiving and one of the tastiest dishes that they couldn’t eat was mac & cheese, so I modified a recipe for homemade mac & cheese that was g-f. It wasn’t hard and it is really tasty so I figured I’d share it with you guys!

Ingredients
– 1 1/2 cups of cooked noodles – I use Tinkyada Pasta Joy elbow macaroni (Word of advise on cooking g-f noodles, watch them! Do not follow the package directions because it results in either overcooked or under cooked noodles.)
– 1/2 cup of milk
– 1 1/2 cup of shredded cheese (I like using a mixture of cheddar and mozzarella)
– 3 tbsp butter
– Salt, pepper, garlic powder, paprika and parsley

Let’s Get Cookin’
– After you have cooked and drained your noodles, put them back in hot pot and add the butter and salt, pepper, garlic, paprika and half of the cheese. I do just a few shakes of each spice.
– After the butter has completely melted, pour the noodles into a 9×9 baking dish and add the milk and remainder of the cheese.
– Bake uncovered for 25 minutes.
– Add extra cheese to the top and a little parsley to make it look pretty, if you want, and bake for another 10 minutes.
– Let it cool a bit, then enjoy!

Since I made this before running out the door on Thanksgiving I didn’t take any pictures of the finished product, I know shame on me, but it turned out great! And my uncle, who is anything but a health nut or gluten intolerant, actually ate half of the pan!

And if you’re looking for a g-f dessert that is delicious try Gluten-Free Pantry Chocolate Truffle Brownies! They are better than anything Betty Crocker has!

Anyone else have any food allergies in their family? Or just like to cook something really different every now and then?

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8 Comments

  1. Mmm… I have a feeling I’ll be trying these someday… :-/ My body’s been acting really strange lately, and I’m hoping it’s not related to Celiac. Btw, isn’t Celiac an autoimmune disorder rather than just an allergy?

    The blog is looking AWESOME. I love the new custom header, and the fact that you’ve got your own domain, woohoo! You go girl! 🙂

    1. You should probably start trying them now before it actually starts affecting your health :p I know it’s way more serious than an allergy, that’s just always the way my mother in law always describes it to people that have never heard of Celiac or gluten intolerance.

      And thanks! I’m working on a new background and a few other tweaks!

  2. Mmm… I couldn’t do without mac and cheese. Definitley my favorite comfort food of all time! You’ve got my mouth watering!

    Some friends of mine had gluten allergies in college and I made them gluten free cookies with rice flour! They were delicious and you couldn’t tell they weren’t regular cookies.

  3. It’s funny because I think a lot of people think when you’re gluten intolerant it’s similar to subbing out meat for tofu (I.e. no comparison and not very good), but it’s just a matter of using flour made from other things. Some of which can be delicious. They have flour made from almonds, and coconut, and all kinds of other things that are really good.
    We’ve experimented with gluten free foods just to keep our diet varied.

    1. It is definitely a trial and error process. It can be hard for people that eat a lot of processed food to make the switch to g-f because those options are usually limited, expensive, and not always tasty, but if you put forth the effort in your cooking it can be tasty and not a big deal. Jesse and I experiment with g-f sometimes at home because all our children will have to be tested and we dont want them feeling like they are missing out on tasty food if they are gluten intolerant.

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