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Macaroni and Cheese (Gluten-Free)


Gluten-Free Macaroni and Cheese (photo courtesy of YoAmes)

Macaroni and cheese is the ultimate comfort food. Whenever nothing else sounds good, macaroni and cheese comes to the rescue. I was so sad when I had to give up gluten and dairy and thought I may never get to eat macaroni and cheese again. However, I modify the following recipe to fit my dietary requirements, and it's yummy! I substitute butter for coconut oil,  cow milk for almond milk, and real cheese for Daiya chedder. Macaroni and cheese is very forgiving and it's almost impossible to ruin it, so feel free to experiment with the ingredients and substitute where needed.

Ingredients

  • Filtered water, pinch sea  salt
  • 1 cup gluten-free macaroni noodles
  • 1 tablespoon butter (or substitute)
  • 1 tablespoon gluten-free all purpose flour
  • 1 cup milk (or substitute)
  • ¾  teaspoon sea salt
  • ¼ teaspoon pepper
  • ¼ teaspoon paprika
  • 2
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    cups shredded cheddar cheese (or substitute)
Directions
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Fill large pot half way with water. Bring water to a boil; cook macaroni to al dente stage according to package directions.
  3. Drain well.
  4. Melt butter in a saucepan over medium-low heat.
  5. Whisk in flour and cook, stirring constantly, for 2 minutes.
  6. Whisk in milk and continue cooking, stirring constantly, until sauce thickens, about 5 minutes.
  7. Stir in salt, pepper and paprika and remove from heat.
  8. Stir in 1/4 cup of the cheese.
  9. Spread half the macaroni over the bottom of a lightly greased 1 quart baking dish.
  10. Spread half the remaining cheese over the macaroni.
  11. Top with remaining macaroni.
  12. Pour sauce over the macaroni.
  13. Top with the remaining cheese.
  14. Bake until bubbly and lightly browned, about 20 minutes.
  15. Let rest 5 minutes before serving.

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1 Response:

 
colleen whitington
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
19 Jul 2010 3:29:26 PM PDT
I made this for dinner tonight. I didn't have cheddar cheese but did have monterey and pepper jack. I used half of each and had a white mac n cheese. My husband and I both enjoyed it along with Rice burgers and chili beans. A new family favorite I'm sure. Thanks.




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Hi Stephanie, I'm also from the UK, I've found this site more helpful than anything we have! As already mentioned above, in my experience it could depend on what and where you were drinking. Gluten free food and drink isn't always (not usually) 100% gluten free as you may know, maybe you have become more sensitive to even a trace of gluten that is probably in gluten free food/drink. Is it possible you have a problem with corn, particularly high fructose corn syrup that is in a lot of alcoholic drinks? This was a big problem for me and the only alcoholic drinks I can tolerate are William Chase vodka and gin. I contacted the company last year and all their drinks are 100% gluten and corn free, made the old fashioned way with no additives, so maybe try their products if you like the occasional drink and see how you get on. If you drink out, not many pubs sell their products but I know Wetherspoons do and smaller wine bars may too. l was never a spirit drinker but I must say their products are absolutely lovely! Very easy on a compromised gut too considering it's alcohol. I second the suggestion on seeing a natural health practitioner. I've recently started seeing a medical herbalist, as I've got nowhere with my now many food intolerances since going gluten free last year and I've noticed a difference in my health already.

Sorry for the very late reply and thanks for the replies, I didn't get a notification of any. In case anyone else comes across this and has been wondering the same as I was, I did try a vegetable broth and I did react to it in the same way as if I'd eaten the vegetables. As for the candida, I've been using coconut oil and am seeing a medical herbalist for this and leaky gut. It's only been a few weeks but I've noticed an improvement all round.

What did you drink and where did you drink it? NOTE if you drink something at a bar using their glasses your asking for trouble BEER IS EVERYWHERE in most bars and a CC hell. If it was at home and a non grain based liqour then I would be really concerned that it might just be alcohol. I personally can not really drink much of anything any more. I love rum, and I cook with it sometimes in sautes. I also have rum extract/butter rum extract/and rum emulsion I use in shakes, homemade keto pudding/ mixed into dishes. and even add some to drink to give it a rum flavor lol.

I can only think of two things, 1 something you put on your potato was contaminated like the butter container could have crumbs in it or something like that as mentioned before, and you could be having a reaction to dairy or what ever was put in it.......IF it was just plain potato and you reacted with bloating and cramping you might have a carb issues, tad rare and most associated with additional auto immune diseases but could be in which case a diet of fats and protein would be your answer much like it is for me now days. What all have you eaten in the privous 8 hours including beverages, condiments, spices and foods?

They are gluten-free. Did you use butter that might have gluten crumbs on it? For me , it takes more than 2 hours to feel the effect of gluten- maybe something you ate before? Maybe stomach virus?