Gluten-Free Mac & Cheese Recipesby A. Elizabeth Freeman
Your child doesn't have to miss out on classic childhood recipes, such as macaroni and cheese, simply because she cannot tolerate gluten, the protein found in wheat and some other cereal grains. Several manufacturers produce a gluten-free pasta, typically made from quinoa, corn or rice flours or a combination of several gluten-free grains. You can find the pasta in the traditional elbow macaroni shape or in more interesting shapes such as spirals and letters. Check the ingredient lists of any condiments to make sure they do not have hidden gluten.
Stovetop Gluten-Free Mac & Cheese
Your child may not get to enjoy boxed macaroni and cheese, but you can give him something even better, a homemade, gluten-free version. Fill a 5-quart saucepan with water and bring to a boil on the stove. Add 8 ounces of gluten-free macaroni and cook according to the package directions, usually about 7 minutes. Drain the water from the pasta and add in 1/4 cup of butter. Stir until the butter melts. Combine two eggs, one can of evaporated milk, one teaspoon salt, one teaspoon mustard and a few dashes of black pepper in a small bowl. Pour over the pasta, then add 2 cups of grated cheddar cheese. Return the pot to the stove and cook, stirring, for a few more minutes, until the sauce has thickened and the cheese has melted.
Super Simple Baked Macaroni and Cheese
Cut an 8-oz brick of cheddar cheese into 1/2-inch cubes. Chop a few vegetables of your choice into bite-sized pieces. Broccoli, carrots and onions will work well. Set aside. Fill a large pot with water and bring to a boil. Add 8 oz gluten-free pasta and cook according to the package directions. Drain the water from pasta when done cooking. Place the pasta in a large mixing bowl. Stir in the chopped vegetables and the cubed cheese. Pour the pasta mixture into a 9-by-13 baking dish and bake in a 350 degree F oven for 20 to 30 minutes, until the cheese is melted and bubbly.
Saucy Baked Macaroni
Prepare the gluten-free macaroni according to package directions. Drain and set aside. While the pasta is cooking, making the cheesy sauce. Melt 1/4 cup of butter in a sauce pan. Quickly whisk in 1/4 cup of gluten-free flour. You can use a gluten-free flour blend or pick a single grain flour. Cook the butter/flour mixture until golden brown, then slowly pour in 2 cups of milk. Whole or 2 percent milk will give you the creamiest sauce, but feel free to use low fat or skim. Continue to cook the sauce until it has thickened and is bubbly, about 3 to 5 minutes. Stir in 2 cups grated cheddar cheese. Season to taste with salt and pepper. Once the cheese has melted, pour the sauce over the macaroni and stir to coat. Pour the macaroni and cheese into a 9-by-13 baking dish and bake in a 350 degree F oven for 35 minutes.