Sunday, January 31, 2010

Recipe for Gluten Free Macaroni and Cheese

Home baked macaroni and cheese was one of my favorite dinners growing up.  We never had mac-n-cheese from a box around our home.  Once you try this, you will know why.  I was terrified I couldn't eat things like this when I first learned of my reactions to gluten, but lucky me... they make elbow macaroni for the gluten intolerant!

Preheat oven to 350 degrees.
Combine in a butter greased baking dish:

6 C hot drained boiled Gluten Free Elbow Macaroni (don't fully cook- should be slightly undercooked)
2 T butter cut into small dots/cubes
2 C diced Sharp Cheddar cheese 

Combine and pour into baking dish over noodles/cheese:

4 beaten eggs
2-3 C milk (start with 2 C, add more if you can't see the milk/egg mix in the noodles)
2 tsp salt
1/2 tsp freshly ground pepper
dash of paprika 
dash of chili powder

Sprinkle freshly ground parmesan cheese over the top of the mixture.

Bake for 40-50 minutes.  When checking doneness, use a spoon to move aside some noodles, if liquid has not thickened continue baking 5-10 more minutes.

This dish is delicious with kielbasa (sauteed in gluten free beer).


  1. Very, very close to what you were raised on! Glad you have gluten free pasta! Not a recipe for the calorie counters, unless you are good at watching portion size.
    But this tastes too good to only have a little!

  2. Does gluten free pasta have less carbs & sugar than regular pasta? Because that would be amazing... :-)

  3. Gluten free pasta still has carbs - it's often made of rice. I used some today that was made of rice, potato, and soy. It just doesn't have wheat!