Gluten free macaroni and cheese
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 190.4
- Total Fat: 6.6 g
- Cholesterol: 20.7 mg
- Sodium: 264.0 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 0.8 g
- Protein: 9.5 g
View full nutritional breakdown of Gluten free macaroni and cheese calories by ingredient
Introduction
My husband has celiac's disease, and this is one of his favorites! My husband has celiac's disease, and this is one of his favorites!Number of Servings: 15
Ingredients
-
14 oz of Sam Mills Pasta d'oro- gluten free corn pasta- penne/ rig ate
1 3/4 cup of Kroger habanero cheddar cheese- shredded
2 cups of Kroger reduced fat sharp cheddar cheese
1-12 oz can of Great Value fat free evaporated milk
Aluminum foil
Oil spray for greasing casserole dish
Tips
Do not over cook pasta- follow boiling instructions. If not, your pasta will be soggy!
Directions
Boil pasta- do not rinse because you want the starch on the pasta, this helps the cheese stick better.
Pour pasta in a 13x9x2 in greased casserole dish. Pour 1 3/4 cup of habanero cheese over pasta,mix with hands. Pour entire can of evaporated milk onto wet pasta. Place pasta and cheese in a 350 degree preheated oven. Set timer for 10 minutes. After 10 minutes, take pasta out of oven and stir pasta and cheese, cheese should be completely melted and a sauce should start to form. Add 1 cup of Kroger reduced fat sharp cheddar cheese and mix pasta until all pasta is completely coated with cheese sauce. Place pasta and cheese back into oven, set timer for 10 minutes. After 10 minutes, add 1 more cup of reduced fat shredded cheddar cheese. Stir once more. Place aluminum foil over casserole dish. Bake for 10 minutes. Your macaroni and cheese is moist and done, but,not brown. Turn oven to broiler, broil macaroni and cheese for 2-3 minutes or until brown. Take out of oven,allow to cool so that you can cut it into 15 servings.
Serving Size: Makes 15 servings
Number of Servings: 15
Recipe submitted by SparkPeople user HADLEY1998.
Pour pasta in a 13x9x2 in greased casserole dish. Pour 1 3/4 cup of habanero cheese over pasta,mix with hands. Pour entire can of evaporated milk onto wet pasta. Place pasta and cheese in a 350 degree preheated oven. Set timer for 10 minutes. After 10 minutes, take pasta out of oven and stir pasta and cheese, cheese should be completely melted and a sauce should start to form. Add 1 cup of Kroger reduced fat sharp cheddar cheese and mix pasta until all pasta is completely coated with cheese sauce. Place pasta and cheese back into oven, set timer for 10 minutes. After 10 minutes, add 1 more cup of reduced fat shredded cheddar cheese. Stir once more. Place aluminum foil over casserole dish. Bake for 10 minutes. Your macaroni and cheese is moist and done, but,not brown. Turn oven to broiler, broil macaroni and cheese for 2-3 minutes or until brown. Take out of oven,allow to cool so that you can cut it into 15 servings.
Serving Size: Makes 15 servings
Number of Servings: 15
Recipe submitted by SparkPeople user HADLEY1998.