Gluten Free Homemade Macaroni and Cheese
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 407.0
- Total Fat: 15.8 g
- Cholesterol: 41.3 mg
- Sodium: 498.8 mg
- Total Carbs: 49.5 g
- Dietary Fiber: 2.2 g
- Protein: 15.7 g
View full nutritional breakdown of Gluten Free Homemade Macaroni and Cheese calories by ingredient
Introduction
based on a traditional baked home-made macaroni and cheese recipe, but using gluten free pasta and gluten free flour. The colby jack cheese adds a smoother texture and a bit of color and the extra sharp cheddar keeps it sharp. based on a traditional baked home-made macaroni and cheese recipe, but using gluten free pasta and gluten free flour. The colby jack cheese adds a smoother texture and a bit of color and the extra sharp cheddar keeps it sharp.Number of Servings: 6
Ingredients
-
One package Tinkyada Brown Rice macaroni
Cabot Extra sharp cheddar cheese (1/2 block or 4 oz.)
Cabot Colby Jack Cheese (1/2 block or 4 oz.)
Nonfat Milk (1.5 cups)
Smart Balance Light (2 tbsp)
Rice flour/or other gluten free flour mix (2 tbsp = about 16 g)
Onions, finely chopped (1 tbsp)
Garlic, minced (2 tbsp)
Paprika (0.5 tsp)
Salt (0.5 tsp)
(Optional: Black pepper to taste, chili powder to taste, chopped jalapeno peppers to taste)
Tips
For a spicier dish add chopped chilis or red pepper flakes and/or red pepper powder or chili powder.
Directions
cook pasta for 8 minutes (not fully cooked), then drain and set aside in a casserole dish.
Make the roux by: melting the smart balance (may substitute butter or margarine) and when melted, remove from heat and stir in the 2 tbsp rice or other gluten free flour. Stir in the milk and return to heat (on low). Stir in onion, garlic, seasonings, and when hot, add cheese. Stir until melted and then turn off heat.
Pour over pasta and stir if needed. Cook the pasta with cheese mixture in a 350 degree oven for 30-40 minutes, covered for 20, uncovered for remainder if you want to brown the top.
For some reason the automated recipe calculator wouldn't let me add black pepper and forced me to choose grams for the rice flour, sorry! It weighed out at 16 g but was measured about 2 tbsp.
Serving Size: makes six servings
Number of Servings: 6
Recipe submitted by SparkPeople user BOTANIKA.
Make the roux by: melting the smart balance (may substitute butter or margarine) and when melted, remove from heat and stir in the 2 tbsp rice or other gluten free flour. Stir in the milk and return to heat (on low). Stir in onion, garlic, seasonings, and when hot, add cheese. Stir until melted and then turn off heat.
Pour over pasta and stir if needed. Cook the pasta with cheese mixture in a 350 degree oven for 30-40 minutes, covered for 20, uncovered for remainder if you want to brown the top.
For some reason the automated recipe calculator wouldn't let me add black pepper and forced me to choose grams for the rice flour, sorry! It weighed out at 16 g but was measured about 2 tbsp.
Serving Size: makes six servings
Number of Servings: 6
Recipe submitted by SparkPeople user BOTANIKA.