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 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.
18ozgluten-free elbow macaroni I used 1 ½ boxes of Jovial brand
½tspground black pepper
4ozcream cheesecut into cubes
16ozsharp cheddar, shreddeddivided into 12 oz. and 4 oz.
1/4lbamerican cheese Cooper Sharp works well here, too
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!
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!
A common misperception that I often hear as a health care professional is about white potatoes. Potatoes are viewed as “unhealthy”, “too high in carbohydrates”, “too starchy”, “too high calorie”, and “void of nutritional value” because they are white. A reason why potatoes have a bad reputation is because they are often served in unhealthy ways: think potato chips, french fries, baked potato filled with butter, sour cream or cheese and bacon, or scalloped potatoes covered in a heavy cream sauce. These types of potatoes we would do well to stay away from! But a potato on its own, baked in the skin, or cut into pieces and roasted with some olive oil, is packed with many nutrients. A single baked potato with skin, weighing approximately 15g, has 94 kcal, 21.08 g CHO, with 2.1 g dietary fiber, 544 mg potassium, 27mg of magnesium, and 12.6 mg of vitamin C. A potato is a healthy carb that your body can use for fuel. Not bad for a potato!
Crispy Smashed Potatoes
Be Well with Liza
Baby potatoes, parboiled, then smashed with a fork, drizzled with olive oil, and roasted until crispy. Delicious!
Fill pot almost to top with water and bring to a rolling boil. Add potatoes and simmer for 15 minutes or until easily pierced with the tip of a sharp knife. Drain potatoes.
Line sheet pan with parchment or aluminum foil. Spread potatoes in an even layer on the pan. Using a fork, flatten potatoes so that skin breaks. Drizzle with olive oil and sprinkle with paprika, cumin, salt, and pepper. Make sure potatoes are evenly coated with oil and spices.
Place sheet pan in the oven, roast at 425° for 20 minutes or until potatoes are crispy.
Any type of baby potato will work in this recipe, but it is especially good with fingerling potatoes. I try to find the bags that have red, white, and purple potatoes together – they look gorgeous when plated. Be sure not to overcook the potatoes, they don’t crisp up if they are overcooked. You want them to be just fork or knife tender.You could use avocado oil instead of olive oil in this recipe.Try experimenting with other spices instead of paprika and cumin. These are also good with seasoned salt, or dill and onion powder, or chili powder. These crispy potatoes are great as a side for pot roast, or roasted chicken. My kids also love them with chicken tenders. Another great idea is to have them with soft-cooked eggs. I put the potatoes on the plate first and put the eggs on top. The yolk gets all over the potatoes and it is heavenly! Enjoy!