I have always loved mac and cheese. Once I started eating gluten-free though, I thought I would never be able to enjoy the thick creamy, gooey, cheese sauce goodness over pasta noodles! In my recipe below, I have created a delicious GF version of the mac and cheese I have always loved.
One of my favorite memories as a child was cooking mac and cheese. My mom let me do it at a young age. In this photo, dated January 1974, I am 5 1/2 years old. I was apparently concentrating, as you can see! 😊
If you use the pasta I have recommended in my recipe, you will find that you will enjoy it, just as much as the traditional pasta you may have eaten in your younger days.
My biggest concern when I started eating a GF diet was the taste. I was confident that I would not be able to enjoy some of my favorite foods. Eating a gluten-free diet, I have noticed a profound change in the way my body feels. I felt sluggish, had trouble concentrating and remembering simple things, and my vision was fuzzy. All due to eating gluten. Although I do not have celiac disease, I do suffer from gluten intolerance, and eating a gluten-free diet makes a noticeable difference in how I feel. I no longer have the symptoms I had when I ate gluten.
Note – Remember that cheese has a high-fat content and that you should eat it sparingly. But in saying that, if you don't overindulge, you can still enjoy foods and treat yourself occasionally.
Ingredients:
- 12 ounces gluten-free penne pasta
- 4 Tbsp olive oil
- 4 1/2 Tbsp GF flour
- 2 cups almond milk (plus more as needed)
- 1/4 tsp each sea salt and pepper (to taste)
- ¾ teaspoon dry mustard
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
Topping:
- 2 cups of GF bread crumbs
- 1 cup shredded cheddar cheese
- 1 teaspoon Butter, with salt
- ½ teaspoon paprika
Instructions:
- Preheat oven to 375°.
- Grease a 9×13-inch baking dish.
- Bring water to a boil in a large pot and salt generously. Once boiling, add pasta and stir to prevent noodles from sticking. Cook according to package instructions (usually about 8-10 minutes). Once fully cooked, drain and set aside.
- In the meantime, begin preparing cheese sauce. Heat a large, oven-safe skillet over medium heat. Add olive oil and add GF flour and whisk – until a thick paste is formed.
- Slowly add almond milk while whisking, then cook for 2 minutes over medium heat, frequently stirring, until thick.
- Next, add salt and pepper, mustard, and cheese. Whisk until creamy and smooth.
- If cheese sauce is too thick, add almond milk 1 Tbsp at a time until desired consistency is achieved.
- Add cooked, drained pasta to the sauce and toss to coat.
- Combine remaining 1 cup Cheddar cheese, gluten-free bread crumbs, 1 teaspoon butter, and paprika in a bowl; sprinkle over pasta mixture.
- Bake in the preheated oven until the top is crunchy, about 30 minutes.
- Serve immediately.
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If you are just starting your journey to a gluten-free diet, check out our beginners guide here ——>>>>> https://healthyeahlife.com/introduction-to-gluten-free-living
Below is a Pinterest friendly photo…. feel free to pin it to your living a “Health Yeah Life Recipe Board!”
Gluten-Free Mac & Cheese -Made with Almond Milk
Ingredients
- 12 Ounces Gluten-Free Penne Pasta
- 4 Tbsp. olive oil
- 4 1/2 Tbsp. Gluten-free flour
- 2 Cups Almond milk Plus more as needed
- 1/4 Tsp. sea salt
- 1/4 Tsp. Fresh Ground Black Pepper
- 3/4 Tsp. Dry Mustard
- 2 Cups Cheddar Cheese Shredded
- 1 Cup Mozzarella Cheese Shredded
Topping:
- 2 Cups Gluten-Free Bread Crumbs
- 1 Cup Cheddar Cheese Shredded
- 1 Tsp. Butter Salted
- 1 Tsp. paprika
Instructions
- Preheat oven to 375°.
- Grease a 9x13-inch baking dish.
- Bring water to a boil in a large pot and salt generously. Once boiling, add pasta and stir to prevent noodles from sticking. Cook according to package instructions (usually about 8-10 minutes). Once fully cooked, drain and set aside.
- In the meantime, begin preparing cheese sauce. Heat a large, oven-safe skillet over medium heat. Add olive oil and add GF flour and whisk – until a thick paste is formed.
- Slowly add almond milk while whisking, then cook for 2 minutes over medium heat, frequently stirring, until thick.
- Next, add salt and pepper, mustard, and cheese. Whisk until creamy and smooth.
- If cheese sauce is too thick, add almond milk 1 Tbsp at a time until desired consistency is achieved.
- Add cooked, drained pasta to the sauce and toss to coat.
- Combine remaining 1 cup Cheddar cheese, gluten-free bread crumbs, 1 teaspoon butter, and paprika in a bowl; sprinkle over pasta mixture.
- Bake in the preheated oven until the top is crunchy, about 30 minutes.
- Serve immediately.
She is passionate about helping others understand their body.
The key to figuring out why you feel the way you feel is to take a more significant look at what is going on inside you & even around you, and then ask questions!
She is excited to help & support you on your journey of optimal health and wellness!
