Gluten Free Stovetop Mac & Cheese

Gluten Free Stovetop Mac & Cheese

Gluten-Free Mac & Cheese, that’s not only delicious and creamy, but SO easy to make! This is one of those dishes that I was really missing when I found out that I could no longer eat anything containing Gluten…but, after a few adjustments and substitutions, I can once again enjoy one of my all-time favorite comfort foods 🙂
A HUGE “Thank You” to one of my favorite cooks, Ree Drummond (The Pioneer Woman) for sharing her Macaroni and Cheese recipe – I am slowly converting our favorite Pioneer Woman’s recipes to Gluten Free versions 🙂

  • 12 Oz. Gluten Free Dried Pasta ((4 Cups) Any small pasta will do (Elbow Macaroni, Fusilli, Penne, etc.))
  • 1 Large Egg (whisked)
  • 4 Tbsp Salted Butter ((1/2 stick))
  • 1/4 Cup All-Purpose Gluten Free Flour, Sifted ((sifting the flour helps cut down on the grittiness))
  • 2 1/2 Cups Whole Milk
  • 1 1/2 – 2 tsp Dry Mustard (You can substitute with Creamy Dijon (start with 1 Tbsp of the prepared mustard and increase if desired))
  • 1 lb Medium or Sharp Cheddar Cheese (Freshly grated)
  • 1/2 tsp Salt (Increase or decrease pertaining to your diet)
  • 1/4 – 1/2 tsp Freshly Ground Pepper
  • Chopped Fresh Green Onions (Topping; optional)
  1. Gather the ingredients.
  2. In a small bowl, whisk the egg and set aside.
  3. Begin cooking pasta according to the instructions on the packaging.
  4. While the pasta is cooking, melt the butter in a large pot over medium-low heat;
    whisk in the sifted GF Flour, whisking constantly for about 2 minutes.
  5. Add the Milk and Mustard to the Butter-Flour combination. Whisk until completely blended and smooth. Continue heating and whisking over medium-low heat until sauce is thick. This will take about 5 minutes.
  6. Reduce heat to low and take about 1/4 cup of the sauce and whisk it into the beaten egg, whisking constantly to prevent egg from scrambling 😉
    Once thoroughly blended, add this to the rest of the sauce, again constantly whisking to prevent egg from cooking. Add the Shredded Cheese, Salt and Pepper, mixing until completely blended and smooth.
  7. Add the cooked and drained Pasta to the sauce, stirring to evenly coat the Pasta.
  8. Top with chopped green onions, chives, parsley, etc. Serve immediately 🙂
Dinner, Lunch, Main Dish, Side Dish
American



Gluten Free Potatoes au Gratin

Gluten Free Potatoes au Gratin

Wow! This is the ultimate rich and creamy comfort food that is a true crowd-pleaser. Plus, it’s not only tasty and satisfying, but SO easy to make!! My family loves it SO much that we have it as our main dish along with a fresh salad for dinner on many nights! Yummy!!! Enjoy 🙂
A HUGE “Thank You” to Ree Drummond for sharing this yummy recipe! I have made a couple of changes to make it allergy-friendly and Gluten Free for my family 🙂

  • 8 Medium-Large Russet Potatoes (Scrubbed clean and cut into bite-sized pieces)
  • 3 Cups Heavy Cream (or Half & Half)
  • 1 Cup Whole Milk
  • 1/4 Cup All-Purpose Gluten Free Flour (I use King Arthur brand)
  • 2 tsps Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 2 Cups Shredded Cheddar
  • 2 Green Onions (Sliced Thin)
  1. Preheat oven to 400 degrees.
  2. Gather the ingredients.
  3. Spray a 9″ x 13″ baking pan with non-stick cooking spray (or coat with butter). Dump the bite-sized pieces of potatoes into the baking pan and spread evenly.
  4. In a large bowl, combine the cream, milk, flour, salt and pepper and whisk until thoroughly mixed. Pour this over the potatoes in the baking dish.
  5. Cover the baking dish with foil and bake for approximately 20 minutes. Remove foil and bake for an additional 15-20 minutes.
  6. Top with the cheese and bake for approximately 5 minutes, or until cheese melts and mixture is bubbly. Top with green onions and serve while hot. Enjoy!
Side Dish