Sunday, 14 November 2010
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Gluten-Free Macaroni and Cheese Recipe!
If you're alive, you LOVE, LOVE, LOVE Macaroni and Cheese in the cold-weather months!! Okay... maybe not EVERYONE loves it, but everyone should. I had looked forward to the yummy, homemade casserole year after year until I found out I had Celiac Disease!
With pasta and flour as two main ingredients, I thought my lifetime love had been removed from my life forever. This was until I visited Sarita's Macaroni and Cheese in the East Village, NYC (S'Mac) where they offer all of their cheesy deliciousness in a gluten-free variety (they even offer a gluten-free beer!).
Not everyone has the opportunity to visit S'Mac (and I don't really have the money as a broke college grad, drowning student loan repayment), so I experimented until I came up with my own recipe! I am basing my recipe off of a classic Baked Macaroni and Cheese recipe, so you all can see the difference clearly:
Ingredients
- 1/2 pound elbow macaroni Brown Rice Pasta (any shape, I like the rotini)
- 3 tablespoons butter Extra Virgin Olive Oil
- 3 tablespoons flour Bob's Mill Gluten-Free All-Purpose Flour
- 1 tablespoon powdered mustard
- 3 cups milk
- 1/2 cup yellow onion, finely diced
- 1/2 teaspoon paprika
- 1 large egg (Egg isn't needed. Unless you want a firmer casserole. I personally like the gooey-ness)
- 12 ounces sharp cheddar, shredded
- 8 ounces pepper jack cheese
- 1 teaspoon kosher sea salt
- 1/8 teaspoon curry powder
- 2 cloves of minced garlic
- 1 can of organic, crushed tomatoes
Topping:
- 3 tablespoons butter Extra Virgin Olive Oil
- 1 cup panko bread crumbs Chex Cereal, crushed (Corn or Rice)
Directions
[Original Recipe from FoodNetwork.com]Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente for no longer than 7 minutes (if you over cook rice pasta, it will fall apart. Gross).
While the pasta is cooking, in a separate pot, melt the butter heat the olive oil. Saute the onions, tomatoes, crushed garlic and curry powder (make sure you do not burn it!). Whisk in the flour and keep it moving for about three minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes.
Stir in 3/4 of the pepper jack, and cheddar cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Heat the remaining olive oil in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
If you don't like spicy food like me, substitute the pepper-jack cheese for monterey jack cheese, and back off on the crushed red pepper flakes. I also like to add broccoli florets, or spinach to the cheese sauce before adding the pasta.
Healthkickers, let me know how you like it if you try it!
- 1/2 pound elbow macaroni Brown Rice Pasta (any shape, I like the rotini)
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About the Author
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- From: ms_jones
- Name: ms_jones
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- About Me: I'm just a girl with an insatiable sweet tooth and the inability to consume anything containing wheat, barely, rye or oats. Oh, and I'm a vegetarian too. :) Questions? Tips? Follow me on Twitter: @TheFaithShow
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Comments (5)
I'll try any kind of mac and cheese.
Bleh. While I'm all for tomatoes, other fruits, and vegetables in general, I very much dislike them in my mac and cheese. In my opinion, mac and cheese is supposed to be strictly macaroni and cheese sauce (and bread crumbs/bread crumb-like topping).
If I'm going to serve veggies with my mac n cheese, I make a veggie packed meat loaf in a tomato sauce.
Yum, yum. It's been a long while since I've had mac and cheese. This seems like a good options for kids and the kid in us adults.
I've gone paleo so I wonder if you might be able to concoct something similar using coconut or almond flour.
Oh, I would love g-free mac & cheese! The part of having celiac that sucks is not being able to eat whatever I want, whenever I want anymore. Having a g-free version of comfort foods like this is awesome. Thx! Btw, crushing up Chex cereal to use as bread crumbs is brilliant!!!
That recipie looks pretty good...I could easily alter it and use fake cheese if I needed..
anyways..if you want a *healthier* but great tasting cheese-ish pasta dish...THIS ONE IS AMAZING, just read all of the comments on the page; trust me, its really good.
the only rule of thumb I have is to double the sauce recipie, and increase the amound of pasta by 50%, or else it turns out really dry. When you pour the sauce over the pasta before baking, make sure all of the extra spaces in the dish and between noodles is filled with sauce and it should turn out great!
http://www.vegnews.com/web/articles/page.do?catId=10&pageId=40