Friends...I did a thing. A Mac and cheese thing. I shared these gluten-free baked Mac and cheese bites, made with Bob’s Red Mill Almond Flour, on my story yesterday and asked if you wanted the recipe today - well, you got it.
Gluten-Free, Lactose-Free Baked Mac & Cheese This is all you need for baked gluten-free, lactose-free mac and cheese: Since my husband and I went gluten free four years ago, we were in search of pasta that wasn’t mushy, gross and actually tasted like pasta. Spray a 9 by 12-inch baking dish with cooking spray. Place the block of Velveeta cheese in the middle of the baking dish. Add the macaroni around the cheese. Distribute the can of tomatoes and chilies over the top. Sprinkle with the Mexican blend cheese, pour the cream all over, sprinkle with salt and bake 25 minutes.
Whether you make these as an at-home summer BBQ app or the ideal anytime snack, I think the game has been changed.
- In a large saucepan, whisk together the flour and milk and place over medium-high heat. Bring to a boil, whisking constantly. Reduce the heat and add the salt, dry mustard, garlic powder, ground black pepper, ground red pepper, and Worcestershire sauce. Cook, stirring constantly, until sauce thickens. Then add 1 cup of Cabot Lite50 Sharp.
- Cook macaroni according to package directions. Preheat oven to 350°. Melt margarine in large saucepan over low heat. Stir in flour and spices. Cook over low heat, stirring constantly until smooth. Remove from heat and add milk. Return to heat; bring to boiling, stirring constantly for one minute.
- Preheat oven to 350°. Spray or butter a 9 x 13 inch baking dish. Cook and drain the pasta according to package instructions. Combine the milk and eggs. Put half the pasta in the dish. Drizzle half the butter over the pasta, then half the milk mixture. Sprinkle with salt and pepper to taste. Put half the shredded cheese on top.
Ingredients:
1 box of gluten-free elbow pasta
almond milk
cheese of your choosing (I used regular aged cheddar, white aged cheddar, and parmesan) - shredded
paprika, salt, pepper
Best Gluten Free Baked Mac And Cheese Recipe
Bob’s Red Mill Almond Flour
eggs
Gluten Free Baked Macaroni Recipe
Directions:
Gluten Free Baked Mac And Cheese With Bacon
Start by cooking your gluten-free pasta according to the time and instructions on the box.
While it’s cooking, in a separate saucepan, start your cheese sauce by heating your almond milk and adding in your shredded cheese, salt, pepper, and paprika. I used about 1 cup of milk, 2/3 cup of regular aged cheddar cheese, 2/3 cup of shredded parm, and 1/3 cup of white aged cheddar cheese. Stir consistently until it reaches a creamy, sauce-like consistency and the cheese is melted through. You’re going to want the sauce to be on the thicker side so that it can help to hold the pasta together.
Combine and toss your cooked and drained pasta with the cheese sauce and transfer the mixture to a parchment lined baking dish - mine was 8x8. Spread the Mac and cheese mixture evenly in the pan and place in the freezer until solid.
Once firm, preheat your oven to 400 and take the pasta out of the pan and cut it into squares with a warm knife.
Then, set up your “breading” station by filling one bowl with almond flour, salt, pepper, and paprika and a second one with beaten eggs.
Dredge the squares in egg and then coat thoroughly with the almond flour, placing them onto a parchment lined baking pan.
Bake at 400 for about 15-20 minutes depending on your oven and then broil for a few extra minutes.