No popular authors found.

Categories

No categories found.


Join Celiac.com's forum / message board and get your questions answered! Our forum has nearly 1 MILLION POSTS, and over 62,000 MEMBERS just waiting to help you with any questions about celiac disease and the gluten-free diet. We'll see you there!






Follow / Share


  FOLLOW US:
Twitter Facebook Google Plus RSS Podcast Email  Get Email Alerts

SHARE:

Popular Articles

No popular articles found.
Celiac.com Sponsors:

Easy Baked Gluten-Free Macaroni and Cheese

Macaroni and cheese is one of the true comfort foods, beloved by kids and adults from sea to sea. There are dozens of kinds you can make from s box, but homemade macaroni and cheese is a true delight.

This recipe requires no boiling, and delivers a delicious, creamy macaroni and cheese that will please even your pickiest eaters.

The finished baked macaroni and cheese. Photo: CC--KellyKIngredients:
1 pound uncooked gluten-free macaroni (use Schar penne)
4 eggs
3 cups (2 cans) evaporated milk
2 cups water
2 tablespoons butter, melted
⅓ pound shredded American cheese
⅓ pound shredded cheddar cheese
⅓ pound shredded Monterey Jack cheese
2 teaspoons gluten-free mustard
1 teaspoon salt
½ teaspoon ground white pepper

Directions:
Heat the oven to 350 degrees F (175 degrees C).

In a large shallow baking dish, toss

Mix uncooked macaroni and melted butter together, making sure the macaroni and the inside of the dish are both thoroughly coated. Add cheese, and stir until evenly mixed.

In a medium bowl, mix the evaporated milk, water, eggs, mustard powder, salt, and white pepper.

Pour over the macaroni, and bake uncovered for 45 minutes, or until it is firm in the middle.

Remove from the oven, and let cool for 5-10 minutes before serving.

Celiac.com welcomes your comments below (registration is NOT required).



Related Articles




Spread The Word





2 Responses:

 
Sue
Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
05 Dec 2012 2:02:10 PM PST
I tried this recipe and it did not work out for me. In my opinion, it was like having pasta in an egg quiche. I would not make this again. I was disappointed in how it came out since the price of most gluten-free pasta is so expensive.

 
Kathy
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
13 Jul 2014 1:14:36 PM PST
My family loved it and it reheated for leftovers really well.There are not many gluten free foods that we can all agree on. Also it was very easy to make.




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *: