39 Responses
Yum, yum, yum!
We’re going to try gluten free for a few weeks to see if it helps any with my daughter’s, um, elimination issues. Today we went to Trader Joe’s and I felt so bad having to say no to so many different things b/c of the gluten. Hum, I just realized that I don’t know how long it might take to notice a difference, I’ll have to look into that.
Oh, and I LOVE the print plug in!
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I have been gluten free for about 8 months now. I am not a celiac, but I too have GI problems.
I started to notice a difference within a couple weeks. And when I stray in moments of weakness I know immediately.
The hardest thing for me is bread.
Store bought bread is expensive and not very tasty ( unless its toasted). I go to the local gluten-free bakery. The bread is still spendy, but taste much better. There are more varieties of gluten free flours and at a much more reasonable price available at gluten free specialty stores.
It really does get easier!! Good luck to your daughter!Reply
RE plugin: great idea for a blogger who posts a lot of recipes!
RE brown rice pasta: I wasn’t thrilled with it when I bought it once, but I’m glad you found one that even your kids like.Reply
I’ve never made Mac and Cheese with flour! We still use my great-great-grandma’s recipe, and it’s just butter, milk, cheese, and noodles. You’ve now made me hungry!
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So, I am on a 21 day cleanse right now and you almost just made my stomach HURT! This looks amazing!!!!
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Bookmarked for when I take the gluten free dive!
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See AlsoEating well is easy with Mariano's Fresh Market (and an easy recipe for Homemade Macaroni and Cheese) - The Sensible MomHomemade Minestrone Soup RecipeHow to Make Gluten-Free Pasta: Homemade Spaghetti Noodles RecipeGluten Free Spinach Pasta Recipe | Gluten Free Recipes | Gluten Free Recipe BoxI’m hungry! Stop posting picts of amazing looking food! 🙂
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1. drooling
2. split the assistant’s time but you pay 100%. great deal right?Reply
Looks good! Personally, we prefer the corn pastas with quinoa a close second over the rice pastas. Better texture and flavor and holds together better. (I was diagnosed with celiac more than two years ago and my two younger children last year.) Bob’s all-purpose gluten free flour is pretty decent (and we buy a lot of Bob’s products) but both King Arthur’s gluten free flour and Jules gluten free flour are, at least in our opinion, better. Unfortunately, as I’ve healed I’ve developed an intolerance to dairy — which is irritating, so no mac and cheese for me. But the kids love it.
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A trick if you’re trying to pass homemade mac & cheese off on kids, is add some tumeric (about 1/2 tsp should do it). Aside from the great health benefits of the spice, it gives the dish a vibrant orange color – which most kids look for thanks to all the “Gotta Be KD!” ads.
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I am gluten intolerant and finding recipes that are tasty and not difficult to make is an extremely painful process. This recipe is fantastic! I share with my family who makes many acomodations for me and they can’t tell its gluten free, they just think it tastes great! Thank you for this recipe!
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You’re welcome! So glad you like it. 🙂
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Thanks for the great recipe…….. 🙂
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Nice recipe. It would have been nice to know what size baking dish.
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8 ounces is one cup, so does the recipe call for 2 cups of pasta and 2 cups of cheese, or one cup for each?
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Actually, when cheese is grated, 8 oz is 2 cups. I know, it defies logic, lol. But if you look at those shredded cheese bags at the grocery store, it says that 8 oz is a cup. So, for this, it is 8 oz cheese, grated. Or 2 cups grated cheese. And for the pasta, it is 2 cups dry pasta, boiled.
Does that make sense?
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Thanks for the recipe. I made this for a play group of kids and adults. Everyone loved it. I used corn pasta, brown rice flour and hold cheddar and half Colby jack. I tasted it and it was good but I have actually been avoiding rice and corn and other grains but had to give it a taste.
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Delicious! Thanks for sharing
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I would just like to say thank you so much for this great recipe. It was delicious and the whole family loved it. No one could tell it was gluten free. I was just a little confused by your use of onces. I think it is off. 8 oz is only one cup, 16 oz would be 2 cups. I figured you meant 2 cups for the cheese and pasta. It worked out fine for me when I did that. Again, thanks for this delicous recipe!
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Nope, that is actually correct. If you ever check those bags of shredded cheese – 8 oz is 2 cups. I have no idea why b/c generally, yes, 8 oz = 1 cup, but with cheese, it’s different. Go figure, right?? I always buy a block of cheese (8 oz) and grate it when making this dish. It’s so much more flavorful!
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I used a two quart baking dish and it worked great!
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Also, it was delicious!
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It’s in the oven now and I can’t wait to try it! It’s been so long since I’ve had mac and cheese.
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This was a great recipe and it turns out great even if you add 2 times the amount of flour. OOPS! Lots of complements, I just added extra milk and spiced it up with onion powder, salt and pepper so it didn’t seem quite so grainy. I also used 1/2 Velveta and 1/2 clolby. Several ate it and were surprised that it was Gluten Free – that is my kinda dish.
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YAY! Love that.
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this is such a great recipe! my girlfriend is gluten free and she makes it all the time. now i’m learning how. so easy! she puts in roasted jalapeños and that comes out so so good.
question: at what point in the baking do you add the tomatoes?
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It’s been a long time since I made it with tomatoes, but I think I put them on when I first put it in the oven and let them sit on top the entire baking time.
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