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!
Several years ago when I was expecting my first child, I came across an amazing coffee cake recipe. It had cinnamon and nutmeg which gave it a warm spice flavor. It had sour cream which gave it an incredible moist crumb. It had streusel which gave it crunch and texture that you expect from a coffee cake. It was divine. It also had a lot of calories. And gluten. And dairy. Now that my family is gluten-free and dairy-free, I had to come up with a version of this recipe that has less calories and that my family can eat.
Using very ripe bananas, I was able to cut the sugar in half. Soured almond milk is used in place of sour cream and reduces the amount of fat and calories. Gluten-free flour is used in place of regular flour. I have been making the original version of this coffee cake for over 20 years and I cannot tell the difference between the old version and this new, healthier version. It is just as divine. I hope you like it!
This Banana Chocolate Chip Coffee Cake is perfect on a weekend morning with a cup of coffee. It is moist and delicious with a hint of banana and of course – chocolate chips! The streusal filling and topping make this a classic coffee cake and you won't even miss the gluten or dairy. Make this for your next brunch or breakfast!
Preheat oven to 375°. Grease and flour a bundt pan and set aside. Add the vinegar to the almond milk, mix and set aside and allow to sour.
For Batter: In mixing bowl with mixer, beat softened butter until creamy. Add sugar and mix, scraping down sides of bowl. Add eggs and vanilla and mix until incorporated. Add ripe bananas and soured almond milk and mix until bananas are broken up, scraping down sides of bowl as needed.
To mixing bowl with wet ingredients, add the gluten-free flour, cinnamon, nutmeg, baking soda, baking powder, and salt and mix for 1-2 minutes until well incorporated, scraping down sides of bowl as needed. Add chocolate chips and mix in by hand using the rubber scraper.
For Streusel: Stir together softened butter and brown sugar until well mixed. Add in cinnamon and chopped nuts. Set aside.
Add half the cake batter to the bottom of the prepared bundt pan. Sprinkle half the streusel mixture over the batter. Top with the remaining cake batter and then sprinkle with the remaining half of the streusel. Bake in preheated oven for 45 – 55 minutes. Cake is done when toothpick inserted comes out clean and cake springs back when touched. Cool on rack 15 minutes, then turn out to finish cooling. Decorate with sifted powdered sugar if desired. This can be served warm or at room temperature. Enjoy!
I used Bob’s Red Mill 1:1 gluten free flour. It already has xanthan gum added in. If you are using a gluten free flour that does not have xanthan gum added you will need to add it according to the directions on your flour package. The soured milk is an important step because it contributes to the rise of the cake so don’t skip it even if it looks weird. It will look like curdled milk and that is exactly what you want. You want to use VERY ripe bananas – you know, the ones where the skins are getting almost black. The more ripe they are the sweeter they get and the sweetness from the bananas allows the sugar to be reduced to 1/2 a cup. I used 3 small bananas but 2 medium ones would work. The cake is done when it springs back after pressing with your finger. If using the toothpick test, it’s ok for a few crumbs to be on the toothpick when you pull it out, but it should be mostly clean. This is really good eaten while still warm from the oven, but will last 3-4 days at room temperature. You want to keep it refrigerated if you will have it longer then that because the bananas can spoil.