Better then Stouffer's Mac and Cheese

Better Then Stouffer’s Gluten-Free Mac and Cheese

Better than Stouffer's Gluten-free Mac and Cheese

Who doesn’t like macaroni and cheese? A childhood favorite that seems to carry over into adulthood. It’s on practically every menu in every restaurant, it makes an appearance at many pot-luck dinners, and holiday get-togethers. My teenager absolutely loves macaroni and cheese and could seriously eat it for breakfast, lunch, and dinner. I created this recipe for him, it gives him the creamy, cheesy macaroni and cheese that he wants in a gluten-free version that the entire family can enjoy.

Better then Stouffer's Mac and Cheese

Better Then Stouffer’s Gluten-free Mac and Cheese

Better Then Stouffer's Gluten-free Mac and Cheese is an amazingly cheesy, creamy, out of this world mac and cheese. Perfect for all the mac and cheese fans in your life.
5 from 2 votes
Prep Time 25 mins
Cook Time 25 mins
Course Lunch, Main Course, Side Dish
Cuisine American
Servings 10
Calories 467 kcal

Equipment

  • Oven heated to 350°
  • Large Dutch Oven or heavy pot with lid
  • Colander
  • Cheese Grater
  • Whisk
  • Measuring Cups and Spoons
  • Mixing spoon
  • 13 x 9 x 2 Casserole Dish

Ingredients
  

  • 18 oz gluten-free elbow macaroni I used 1 ½ boxes of Jovial brand
  • 4 oz butter
  • ½ cup gluten-free flour
  • 1 tsp dry mustard
  • ½ tsp salt
  • ½ tsp ground black pepper
  • 4 oz cream cheese cut into cubes
  • 16 oz sharp cheddar, shredded divided into 12 oz. and 4 oz.
  • 1/4 lb american cheese Cooper Sharp works well here, too

Instructions
 

  • Preheat oven to 350°. Cook gluten-free elbow macaroni according to package directions. Drain macaroni in colander and run cool water over macaroni to remove excess starch. Let macaroni sit in colander and set aside.
  • In the same pot you just used to cook the macaroni, melt the butter over low heat. Sprinkle the melted butter with the gluten free flour and whisk in thoroughly to make a roux. Cook over low heat 2 minutes whisking occasionally. Slowly add the milk and whisk to make sure it is fully incorporated with the roux. Add dry mustard, salt and pepper, and cook over low heat 2-4 minutes until thickened.
  • Add the cubed cream cheese to thickened milk mixture and stir until cream cheese is melted. Remove from heat and add 12 oz of shredded cheddar and the american cheese. Stir until cheese is completely melted and is a smooth cheesy sauce. Add macaroni into cheese sauce and stir until macaroni is completely coated. *If your cheese sauce is too thick, add additional milk to thin it out a little bit. You want your cheese sauce to be really creamy without being too thick.
  • Pour macaroni and cheese mixture into a 13 x 9 x 2 casserole dish, making sure the macaroni and cheese is evenly distributed. Top macaroni and cheese with the remaining 4 oz of shredded cheddar. Bake for 25 minutes, until shredded cheddar is melted and begining to get a little crispy around the edges of the casserole dish.
    Serve and enjoy!

Notes

I used Jovial gluten-free elbow macaroni and my cooking time was just about 10 minutes, but check your macaroni for doneness periodically because you don’t want to overcook the macaroni. I rinse with cool water to stop the cooking and to remove the starch that occurs during cooking. This also prevents the macaroni from sticking while you are making the cheese sauce.
This is amazing macaroni and cheese on it’s own, but you could add crumbled bacon, shredded chicken, and/or cooked broccoli to make this a phenomenal casserole.  
This is also delicious topped with sliced tomatoes and gluten-free bread crumbs. Toast the bread crumbs in a frying pan with a little butter and add tomatoes and bread crumbs before baking.  So good with those garden fresh summer tomatoes! 

Nutrition

Sodium: 664mgCalcium: 474mgVitamin C: 1mgVitamin A: 733IUSugar: 2gFiber: 2gPotassium: 92mgCholesterol: 73mgCalories: 467kcalTrans Fat: 1gSaturated Fat: 14gFat: 25gProtein: 20gCarbohydrates: 44gIron: 1mg
Keyword Chicken Salad, Lunch, Brunch, Keto, Low Carb, comfort food, dinner, gluten-free, home style cooking, kid-friendly, lunch, macaroni and cheese
Tried this recipe?Let us know how it was!
Hearty Four Bean Chili

Mom’s four Bean Chili (Meal prep recipe)

My first memory of chili was when I was about 11 years old, at a church supper when my family lived in Louisville, Kentucky. On the menu that day was something called “Haystacks”, a delicious concoction that started with a base of corn chips, topped with chili, followed by all the fixings: shredded lettuce, chopped tomatoes, diced red onions, shredded cheese, all topped with sour cream. I still remember eating my first Haystack off a paper plate with a plastic fork. Yum! Fast-forward about twenty years, and I am a busy working mom, desperate for healthy recipes that can be made in bulk, be reheated easily, and can feed my family for days. Enter Mom’s Four Bean Chili. I have spent several years perfecting this recipe, and after I bought my Instantpot, I started doubling the recipe so that I could freeze half of it for another time when I needed a wholesome dinner on the table in a hurry. I make my chili using grass-fed ground beef because my family is not a fan of ground turkey, but you could use any ground meat that you like. The beans are an excellent source of fiber, protein, and potassium. An added bonus is that beans are mostly made up of resistant starch, which is prebiotic (supports a healthy gut!). This is a mildly spicy chili and is sure to please all the members of your family. Enjoy!

Hearty Four Bean Chili

Mom’s Four Bean Chili

Elizabeth Tague
This warm, hearty chili recipe makes a double batch that can be frozen and reheated later. This chili is sure to please everyone at your dinner table!
5 from 2 votes
Prep Time 30 mins
Cook Time 2 hrs
Course Main Course
Cuisine Mexican
Servings 10
Calories 235 kcal

Equipment

  • Large Dutch Oven or heavy pot with lid
  • Cutting board
  • Chef's knife
  • Large spoon
  • Garlic press

Ingredients
  

  • 2 tbsp olive oil
  • 1 large yellow onion chopped
  • 4 garlic cloves minced or put through a garlic press
  • 3 bell peppers red, orange, yellow, chopped
  • 2 tbsp chili powder
  • 1 tbsp ancho chili powder
  • 1 tbsp ground cumin
  • 2 lbs grass-fed ground beef
  • 14.5 oz diced fire-roasted tomatoes with medium green chilies, canned
  • 14.5 oz diced fire-roasted tomatoes, canned
  • 6 oz can tomato paste
  • ¾ cup water
  • 15.5 oz black beans, drained and rinsed
  • 15.5 oz white kidney beans, drained and rinsed
  • 15.5 oz red kidney beans, drained and rinsed
  • 15.5 oz pinto beans (including liquid)
  • salt, pepper, and hot sauce to taste, extra chili powder and cumin if needed, to taste

Instructions
 

  • Heat 2 TBSP olive oil in the Dutch oven. Add chopped onion and peppers and saute until softened. Add garlic and saute for 2 minutes. Add chili powder, ancho chili powder, and cumin, mix to coat vegetables, and cook an additional 3-4 minutes to "toast" spices.
  • Crumble ground beef into the Dutch oven with vegetables and brown ground beef, mixing as needed to cook the meat all the way through. Drain excess fat if needed.
  • Add both cans of tomatoes, tomato paste, water, and all the beans, including the pinto beans with their liquid. Stir until combined and bring to a simmer.
  • Continue simmering on low for 2 hours. Chili will thicken as it cooks. Check seasonings and add additional chili powder and cumin if needed. Add salt and pepper to taste, and add your favorite hot sauce if you like it a little more on the hot and spicy side.
  • I put half the recipe into a freezer-safe round container so that I have another meal ready for another time. Freezing the chili in a round container allows the frozen chili to fit into the instant pot while still frozen. ***see notes below***

Notes

This chili can be eaten right away but tastes even better the next day after the flavors have time to develop.
This is delicious served with crushed corn chips, chopped red onions, tomatoes, cheese, sour cream, anything you would put on tacos! 
This is also delicious served with warm cornbread. 
I freeze half the recipe in a round plastic freezer-safe container so that I have a quick meal for another time.  I reheat it in my Instant Pot and dinner is ready in no time. Set Instant Pot to saute,  run the container with frozen chili under hot water to release the frozen block of chili, and put into the Instant Pot. Add 1/4 cup of water and keep it on the saute setting for 5 minutes.  When the 5 minutes is up, set the Instant Pot to the steam setting (or to your pressure cook setting) and set the timer for 20 minutes.  Natural pressure release for 10 minutes, release lid, stir and chili is ready to serve.  

Nutrition

Sodium: 817mgCalcium: 121mgVitamin C: 54mgVitamin A: 2436IUSugar: 8gFiber: 13gPotassium: 827mgCholesterol: 1mgCalories: 235kcalSaturated Fat: 1gFat: 4gProtein: 12gCarbohydrates: 39gIron: 5mg
Keyword Chili, Tex-Mex
Tried this recipe?Let us know how it was!