Jump to content
  • Sign Up
  • Join Our Community!

    Get help in our celiac / gluten-free forum.

  • Scott Adams
    Scott Adams

    Theron's Gluten-Free Macaroni and Cheese (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Sue Foss.

    Ingredients:
    8 ounces gluten-free elbow macaroni
    1 cup gluten-free bread crumbs (dry them in a 150F oven, then cut off the crusts, and throw them in a food processor to make crumbs)
    1 tablespoon butter for bread crumbs
    1 tablespoon butter for casserole
    2 tablespoons arrowroot starch (or other gluten-free starch)
    2 ¾ cups half-and-half (You can use cream or milk if you like, and the result will be more or less creamy - I find half-and-half a good balance)
    ½ teaspoon kosher salt
    ½ teaspoon fresh ground pepper
    ½ teaspoon fresh ground nutmeg
    ¼ teaspoon cayenne pepper
    8 ounces sharp white cheddar, grated
    4 ounces Gruyere cheese, grated (Use any cheese that melts well - even more cheddar if nothing else - but avoid mild cheeses, as the flavor tends to get lost)
    2-3 ounces parmesan, grated fine

    Directions:
    Cook macaroni for 2 minutes less than indicated on package. When done, drain and rinse in cold water to stop cooking. Melt 1 tablespoon butter, remove from heat, mix in bread crumbs and toss. Set aside.

    Put half-and-half in a 3 quart saucepot. Add arrowroot starch, and slowly heat over medium-low heat, stirring constantly, until thickened. Remove from heat. Add cheddar and Gruyere cheeses, stirring until melted. Season with pepper, nutmeg, and cayenne.

    Add macaroni, mix well. Pour into buttered casserole dish. Sprinkle parmesan on top. Sprinkle bread crumbs on top.

    Bake at 350F for 30 minutes or until browned on top. Cool 5 minutes. Serve.

    If you fully cook the macaroni, one can omit the bread crumbs and parmesan, and skip the baking step. Much better than any stovetop mac and cheese you can get from a box.


    User Feedback

    Recommended Comments

    There are no comments to display.



    Join the conversation

    You are posting as a guest. If you have an account, sign in now to post with your account.
    Note: Your post will require moderator approval before it will be visible.

    Guest
    Add a comment...

    ×   Pasted as rich text.   Paste as plain text instead

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

×
×
  • Create New...