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Gluten Free Macaroni and Cheese—Key Recipe to Classic Comfort Food!

@GFHomemade  #GlutenFreeHomemade

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Updated June 13, 2016.

Gluten Free Macaroni and Cheese—Key Recipe to Classic Comfort Food!

Creamy Gluten Free Macaroni and Cheese is America’s classic comfort food!

Through the ages this delicious noodle delight has become a household staple, an economical food composed of simple ingredients always on hand in the refrigerator and pantry.

Get Creative!

Gluten Free Macaroni and Cheese is amazingly versatile!

Stir in leftovers, vegetables and meats to stretch your precious grocery dollars.

Go ethnic by changing up the milk base, seasonings and cheeses.

The beauty of this recipe is it’s just as delectable when prepared dairy-free!

Cook ahead in a disposable casserole dish and freeze for later or freeze individual servings for great grab-and-go lunches and snacks.

Gluten Free Macaroni and Cheese is an excellent take-along casserole for potluck dinners and for carrying to those in need during their times of bereavement or illness.

Make Gluten Free Macaroni and Cheese for your next meatless Monday meal!

On weeknights, take a short-cut . . . choose a quick stovetop variation.

For a complete nutritious meal, serve macaroni and cheese with carrot salad and sliced pineapple.

With so many variations to choose from, you’ll never run out of ideas!


Gluten Free Macaroni and Cheese

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Time:  1 hour, quick variations 30 minutes

Servings:  8

Ingredients

  • 16 ounces Tinkyáda Brown Rice Pasta Elbows
  • 3 tablespoons butter
  • 2 tablespoons potato starch
  • ½ teaspoon salt
  • ½ teaspoon dry mustard
  • ½ teaspoon granulated onion
  • ¼ teaspoon black pepper
  • 1 dash garlic powder
  • 4 cups evaporated milk
  • 8 ounces sharp cheddar cheese, diced
  • paprika

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Cook elbow pasta in a large pot according to package directions.
  3. While pasta is cooking, in a small bowl mix together potato starch, salt, dry mustard, granulated onion, black pepper and garlic powder, and then set aside.
  4. Drain pasta and set aside.
  5. Return the large pot to the stove top.
  6. Over medium high heat, melt butter.
  7. Add potato starch mixture and cook for about 1 minute, stirring constantly.
  8. Stir in evaporated milk until mixture is well blended.
  9. Add diced cheese all at once, stirring constantly until sauce thickens and comes to a strong simmer.
  10. Cook for one minute more, stirring constantly.
  11. Remove from heat and stir in drained pasta elbows.
  12. Pour the macaroni and cheese into a prepared 13 x 9 inch baking dish.
  13. Garnish top with a light sprinkling of paprika.
  14. Cover the baking dish with foil, sealing the edges.
  15. Bake for 30 minutes, or until heated through.
  16. Cut into 8 squares and serve.

Variations

Bacon Penne and Cheese

Gluten-free Bacon Penne and Cheese
  1. Omit granulated onion.
  2. Add ¼ cup scraped and minced onion.
  3. Omit macaroni.
  4. Add gluten-free penne.
  5. Prepare as directed in key recipe to instruction step 11.
  6. Stir in ½ pound cooked bacon, crumbled.
  7. Pour the penne and cheese into a prepared 13 x 9 inch baking dish and spread it evenly.
  8. Omit paprika.
  9. Garnish top with ¼ pound cooked bacon, crumbled.
  10. Cover and bake as directed in key recipe.


Broccoli Macaroni and Cheese

  1. Omit granulated onion.
  2. Add ¼ cup scraped and minced onion.
  3. Omit garlic powder.
  4. Add 2 cloves minced garlic.
  5. Prepare as directed in key recipe to instruction step 11.
  6. Stir in 1 ½ cups leftover broccoli florets.
  7. Cover and bake as directed in key recipe.


Cauliflower Macaroni and Cheese

  1. Omit granulated onion.
  2. Add ¼ cup scraped and minced onion.
  3. Omit garlic powder.
  4. Add 2 cloves minced garlic.
  5. Prepare as directed in key recipe to instruction step 11.
  6. Stir in 1 ½ cups leftover cauliflower florets.
  7. Cover and bake as directed in key recipe.


Chili Beef Macaroni and Cheese

  1. Omit black pepper.
  2. Add 2 teaspoons gluten-free chile powder, or to taste.
  3. Omit granulated onion.
  4. Add ¼ cup scraped and minced onion.
  5. Omit garlic powder.
  6. Add 2 cloves minced garlic.
  7. Add 1 tablespoon tomato paste.
  8. Omit sharp cheddar cheese.
  9. Add 8 ounces shredded Mexican cheese blend.
  10. Prepare as directed in key recipe to instruction step 11.
  11. Stir in 8 ounces leftover cooked ground beef.
  12. Garnish top with ½ cup scallions, chopped.
  13. Cover and bake as directed in key recipe.


Lobster Macaroni and Cheese

  1. Omit granulated onion.
  2. Add ¼ cup scraped and minced onion.
  3. Omit garlic powder.
  4. Add 2 cloves minced garlic.
  5. Reduce sharp cheddar to 4 ounces, diced.
  6. Add 4 ounces Gruyere, diced.
  7. Prepare as directed in key recipe to instruction step 11.
  8. Stir in 2 cups cooked lobster meat, chopped.
  9. Stir in ¼ cup fresh parsley, chopped.
  10. Cover and bake as directed in key recipe.


Macarones Con Jocoqui

  1. Omit evaporated milk.
  2. Add 4 cups sour cream.
  3. Prepare and bake as directed in key recipe.


Gluten Free Macaroni and Cheese Loaf

  1. Prepare ½ of recipe as directed to instruction step 11.
  2. Pour the macaroni and cheese into a prepared 9 inch loaf pan.
  3. Garnish top with a light sprinkling of paprika.
  4. Bake uncovered for 20 minutes.
  5. Cool on a wire rack for 10 minutes.
  6. Carefully unmold loaf onto a platter and serve.


Gluten Free Macaroni and Cheese Muffins

  1. Prepare ½ of recipe as directed to instruction step 11.
  2. Pour the macaroni and cheese into a prepared standard 12-cup muffin tin.
  3. Garnish top with a light sprinkling of paprika.
  4. Bake uncovered for 15 minutes.
  5. Cool on wire rack for 10 minutes.
  6. Carefully remove muffins and serve.


Macaroni and Italian Cheese

Gluten-free Macaroni and Italian Cheese
  1. Omit dry mustard.
  2. Omit granulated onion.
  3. Add ¼ cup scraped and minced onion.
  4. Omit garlic powder.
  5. Add 2 cloves minced garlic.
  6. Omit sharp cheddar cheese.
  7. Add 4 ounces Asiago cheese, diced.
  8. Add 4 ounces fotina cheese, diced.
  9. Omit paprika.
  10. Garnish top with ½ cup grated Parmigiano-Reggiano cheese.
  11. Cover and bake as directed in key recipe.


Macaroni and Jack Cheese

  1. Omit black pepper.
  2. Add ¼ teaspoon Tabasco Sauce.
  3. Reduce sharp cheddar cheese to 4 ounces.
  4. Add 4 ounces Monterey Jack Cheese, diced.
  5. Prepare as directed in key recipe.


Macaroni and Mexican Cheese

  1. Omit dry mustard.
  2. Add 1 teaspoon gluten-free chile powder.
  3. Add ½ teaspoon ground cumin.
  4. Add ½ teaspoon dry Mexican oregano herb.
  5. Omit granulated onion.
  6. Add ¼ cup scraped and minced onion.
  7. Add 2 tablespoons fresh jalapeño pepper, minced.
  8. Omit garlic powder.
  9. Add 2 cloves minced garlic.
  10. Omit sharp cheddar cheese.
  11. Add 8 ounces shredded Mexican cheese blend.
  12. Prepare as directed in key recipe to instruction step 11.
  13. Stir in ¼ cup fresh cilantro, chopped.
  14. If desired, arrange tomato slices over top.
  15. Cover and bake as directed in key recipe.
  16. If desired, garnish top with shredded lettuce and crushed tortilla chips.
  17. Serve with salsa or Pico de Gallo on the side.


Make Ahead and Freeze Gluten Free Macaroni and Cheese

  1. Prepare as directed in key recipe to instruction step 14.
  2. Cool in refrigerator overnight.
  3. Wrap baking dish in plastic wrap, and then freeze for later use.
  4. To reheat frozen Gluten Free Macaroni and Cheese, preheat oven to 350 degrees Fahrenheit; remove plastic wrap, and then bake for 35 to 45 minutes or until heated through.
  5. If thawed, preheat oven to 350 degrees Fahrenheit; removed plastic wrap, and then bake for 30 minutes or until heated through.


Microwave Magic

  1. Halve all ingredients in key recipe.
  2. In a large microwave safe casserole dish add 4 cups hot water and 1 teaspoon salt.
  3. Cover casserole dish and cook in microwave oven on full power for 7 to 9 minutes or until water boils.
  4. Add dry macaroni.
  5. Cover casserole dish and cook on full power for 3 minutes.
  6. Stir macaroni; cover and cook on power level 3 for 2 to 5 minutes more.
  7. Remove from microwave oven and let stand covered for 5 minutes or until macaroni is al dente.
  8. Drain macaroni and set aside.
  9. While macaroni is standing, in a microwave safe casserole dish, melt butter in microwave oven on full power for about 30 to 40 seconds.
  10. Stir in potato starch, salt, dry mustard, granulated onion, black pepper and garlic powder.
  11. Slowly stir in evaporated milk
  12. Cook on power level 8 for 8 minutes or until thickened; stir half way through cooking time.
  13. Add cheese and stir until melted; heat in microwave oven for short times at full power, if needed until cheese is melted.
  14. Stir cheese sauce into cooked macaroni and sprinkle top with paprika.
  15. Heat in microwave oven on full power for 2 to 3 minutes or until mixture is bubbling.


Gluten Free Penne and Cheese Pie

Gluten-free Penne and Cheese Pie
  1. Omit macaroni.
  2. Add penne.
  3. Prepare ½ of recipe as directed to instruction step 11.
  4. Pour the penne and cheese into a prepared 9 inch pie dish.
  5. Garnish top with a light sprinkling of paprika.
  6. Bake uncovered for 15 minutes.
  7. Cool on wire rack for 10 minutes.
  8. Slice into 8 wedges and serve.


Quick Gluten Free Macaroni and Cheese

  1. Prepare as directed in key recipe to instruction step 11, and then serve piping hot.


Quick Lumberjack Macaroni and Cheese

  1. Add 2 teaspoons gluten-free Worcestershire sauce.
  2. Add ¼ cup chili sauce.
  3. Prepare as directed in key recipe to instruction step 11, and then serve piping hot.


Quick Macaroni and Cheese with Ham

  1. Prepare as directed in key recipe to instruction step 11.
  2. Stir in 2 cups cooked ham, chopped.
  3. Garnish top with grated cheddar cheese.


Quick Macaroni and Cheese with Ham and Peas

  1. Prepare as directed in key recipe to instruction step 11.
  2. Stir in 2 cups cooked ham, chopped.
  3. Stir in 1 cup frozen peas and heat through.
  4. Garnish top with grated cheddar cheese.


Quick Macaroni and Cheese with Hot Dogs

  1. Prepare as directed in key recipe to instruction step 11.
  2. Stir in 2 cups thinly sliced hot dogs.
  3. Serve with gluten-free ketchup on the side.


Slow Cookery

  1. Grease slow cooker with butter.
  2. Reduce dry macaroni measure to 8 ounces.
  3. In a large bowl, stir together all of the ingredients until mixed well.
  4. Pour mixture into slow cooker.
  5. Top mixture with thin slices of cheese.
  6. Cover and cook on Low for 3 to 4 hours.
  7. Do not lift the lid or stir the mixture until cooking time is completed.


SPAM® Macaroni and American Cheese

  1. Omit granulated onion.
  2. Add ¼ cup scraped and minced onion.
  3. Omit black pepper.
  4. Add 1/8 teaspoon ground red pepper (Cayenne)
  5. Omit sharp cheddar cheese.
  6. Add 8 ounces gluten-free American cheese, diced.
  7. Prepare as directed in key recipe to instruction step 11.
  8. Stir in 1 12-ounce can SPAM® Classic, chopped.
  9. Omit paprika.
  10. Garnish top with ½ cup gluten-free bread crumbs.
  11. Cover and bake as directed in key recipe.


Tomato Macaroni and American Cheese

  1. Omit granulated onion.
  2. Add ¼ cup scraped and minced onion.
  3. Omit sharp cheddar cheese.
  4. Add 8 ounces gluten-free American cheese, diced.
  5. Prepare as directed in key recipe to instruction step 13.
  6. Before baking, arrange tomato slices atop macaroni and cheese dish.
  7. Continue baking as directed in key recipe.


More Cheese Recipes You Might Enjoy . . . 

Bleu Cheese Dressing

Cheddar Cheese Dumplings

Cheese Muffins

Cheese Soufflé

Garlic Rosemary Cheddar Biscuits

Lasagna


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