836 Theron's Gluten-Free Macaroni and Cheese (Gluten-Free) - Celiac.com
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Theron's Gluten-Free Macaroni and Cheese (Gluten-Free)

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.

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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.

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Wish I could give you a hug. Unfortunately I know how that feels with Neurologists, Internists, Endocrinologists, Rheumatologists, GIs..... I got so tired of crying my drive home after refusing yet another script for Prozac. I do hope your GI can give you some answers even if it is just to rule out other possible issues. Keep on the gluten and we are here for you.

It is too bad that so often a full panel isn't done. Glad your appointment got moved up and hopefully you will get a clearer answer from the GI. Do keep eating gluten until the celiac testing is done. Once the testing is done do give the diet a good strict try. Hang in there.

That makes sense...I cried with relief when I got my diagnosis just because there was finally an answer. Please know that you are not weak or crazy. Keep pushing for testing. It could still be celiac, it could be Crohns. Push your Dr's to figure this out. Best wishes.

Thank you all very much. I actually cried when I got the answer. I wanted an explanation that I could "fix." Now I'm back to thinking I'm just weak and possibly crazy. I know I'm not crazy, but you know.

From what I have read online there is about a 1-3% chance of getting a false positive for celiac disease from a blood test. Was it a blood test that you got done? It may be worth your while to get a biopsy or more testing just to confirm it. I know being gluten free is a pain but it is better than getting cancer or other auto immune disorders.