Posts Tagged ‘ macaroni and cheese ’

Gluten Free Macaroni & Cheese

Wait!  Don’t go anywhere…  This is a recipe for anyone, I promise.  The only difference between this and a traditional mac & cheese is the rice flour and pasta.  Just make this recipe using white flour and semolina past and you’ll love it.  Today’s version is my re creation of a pretty typical version.

My new work schedule is Sun, Mon, & Tuesday’s from 9:30am-8pm.  Sunday I’ll actually work 8:30-7pm, either way I’m not cooking 3 days in a row every week.  This puts a little obstacle in both my cooking and blogging about cooking.  I’ll work it out.

Mac and cheese is a perfect cook ahead meal.  We can all eat it for several days.  I’ll put a little in some single serving covered glass bowls and have an easy to microwave lunch every day.  We actually have a nice cafeteria at work Monday-Friday, the other day I even got some plantains and coconut rice which I really enjoyed.  However, on most days I bring my lunch bag and plenty of food to last a long day.  If you have any great work lunch ideas I’d love to hear them.

I don’t think I ever make mac and cheese the same way twice.  I tend to use a combination of whatever appropriate cheese I have on hand.  Today I wanted to use cheddar and gruyere because I’ve seen a few recipes with this combination and it just sounded so good.  Fortunately, I was right.  This recipe came out so good.


16 oz package rice elbow pasta cooked according to directions (or regular pasta)

8 oz low fat extra sharp cheddar

8 oz gruyere cheese

4 oz butter

4 oz rice flour (or white)

3 cups rice or dairy milk room temperature

1 whole egg or 2 egg whites (I had 2 whites leftover from banana pudding)

1 teaspoon powdered mustard

1 bay leaf

pepper and paprika to taste


Cook pasta and set aside, In a double broiler melt the butter and stir in flour and mustard, stir until there are no lumps and continue stirring for 5 minutes, add in bay leaf

Slowly start adding milk to mixture while constantly stirring, allowing it to continue at a low boil, continue until all milk is incorporated and cook for 10 minutes while stirring frequently, add paprika,

Mix egg in a separate bowl and add a little of the milk mixture stirring to temper, then add eggs to milk mixture and stir very well for a minute so the eggs don’t scramble, remove the bay leaf

Slowly add the crumbled cheese to the pot allowing to melt well,  when ready mix in the pasta, pour this into a greased baking dish and bake at 350 for 30 minutes

Have a peaceful day, Lin

Vegetarilin on Facebook


Mac & Cheese

This one is a real crowd pleaser.  I actually got the recipe from a coworker who brought it to an office potluck.  I took the recipe, tweaked it and now it is the richest creamiest mac & cheese.

Personally, I am still working on creating a much lighter and healthier version but for now nothing has matched this version.  Since changing jobs I have brought it to several office get together’s myself  and I always bring home an empty dish.  If you have a crock pot I would suggest still following the directions and then transferring it to the crock pot.  Mac & Cheese is also one of those great dishes where you can cook it on Sunday and have it in the fridge for a quick weekday meal.  I definitely don’t consider this a low fat recipe but I do lighten it up a little but using “light” products.  As for the cheese, I prefer the lower fat varieties because I don’t like greasy mac & cheese.

Macaroni and Cheese

16 oz box elbow macaroni

1 8oz block of extra sharp low fat Cheddar

1 8 oz block of Monterey Jack cheese

1 can of Cambell’s Cheddar Cheese soup

1/2 can full of light mayonnaise

1/2 can full of light sour cream

a few drop of hot sauce (optional)

Pepper, Paprika to taste

Preheat oven to 350.  Cook the elbows according to package directions.  Grate the cheese and add to a large bowl.  Add the can of soup to the cheese.  Put mayo in empty soup can until 1/2 full and then top with sour cream.  Add that to the cheese and mix well seasoning as needed.  Once cooked, drain the pasta very well and mix with the cheese sauce.

cAdd this to a well greased pan.  You can use either a 9×13 or a deeper baking dish.  Personally I prefer a deeper baking dish because I don’t like a lot of browned top to mine but either is fine.  Bake 30-40 minutes until lightly browned and bubbling.  Enjoy!