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The Best Gluten-Free Mac & Cheese


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  • Author: Emily Smith
  • Total Time: 30

Description

Comforting gluten-free mac & cheese (with dairy-free option).


Ingredients

Scale
  • 2 Tablespoons light virgin olive oil, plus more for dish
  • 2 tablespoons of quinoa flour
  • 2 cups unsweetened almond milk, warmed
  • 2 1/4 cups of grated Cheddar cheese + 1 cup if you prefer it cheesier (or Daiya Dairy-Free cheese)
  • 1 teaspoon Dijon mustard
  • 3/4 pound gluten-free penne, cooked until al dente and drained
  • Coarse salt and ground pepper
  • Optional: 4 small tops of broccoli, roughly chopped and cooked with the pasta (just add to boiling water, cook for same time and drain with the pasta)

Instructions

  1. Preheat oven to 350 degrees.
  2. Grease a 2-quart baking dish with olive oil.
  3. In a medium saucepan, heat 2 Tablespoons of olive oil.
  4. Add in quinoa flour and stir for 1 minute.
  5. Slowly whisk in almond milk and cook, whisking constantly, until thickened, about 3 minutes. Remove from heat and stir in 2 cups of cheddar (or Daiya Dairy-Free cheese) and mustard until smooth; season with salt and pepper.
  6. Add pasta (and broccoli) and stir to coat; transfer to baking dish.
  7. Top with 1/4 cup of grated cheddar.
  8. Bake until sauce is bubbling,15 to 20 minutes.
  9. Broil for 2-3 minutes to get crunchy top.
  10. Serve hot, top with a little paprika, rosemary, salt and pepper or your preference.

Notes

  • I made this dish with 2 1/4 cups of cheese and felt it was plenty. Many recipes call for 3-6 cups of grated cheese – I felt that was too much. Add extra grated cheese according to your cheese preferences!
  • Prep Time: 15
  • Cook Time: 15

Nutrition

  • Serving Size: 6