If you have coeliac disease, the immune system has been responding to gluten and causing damage to your gut. To improve, you must exclude gluten from your diet since this is the only cure for coeliac disease.
You’ve already heard about the word “gluten-free diet.” However, several people might still find this diet confusing, considering that it doesn’t really make you lose weight. It’s just a way of eating that aids in the healing of your stomach so that you can begin consuming all of the nutrients you need from your diet.
If you’ve wanted to find a decent gluten-free mac and cheese at the supermarket, the choices have always been pre-packaged foil squeeze pouches over gluten-free noodles or something frozen, and they’ve all been–eh! Not only do they not taste well, but they are also high in preservatives, ingredients, and spices that we do not need. Overall, they’re not worth swiping your credit card for.
So, what if you want to eat gluten-free mac and cheese that’s just as yummy as the traditional one? Is there a way to make one without gluten? There definitely is! Here are some recipes you can try.
Cheesy Mac and Cheese Gluten Free deliciousnes
Bring a 3.5-quart pot of water to a boil. Add a teaspoon of salt and the pasta. Set aside. In an oven-safe 10″ or larger skillet, melt the butter over a medium-high degree of heat. Add the flour and stir until no pockets of flour remain. Stir continuously for about 6-8 minutes and slowly until the mixture thickens. Once thickened enough to coat the back of your spatula, turn off the heat, add the cheeses and stir until melted. Enjoy!
Mom’s Baked Macaroni and Cheese
Cook elbow macaroni in the boiling water, occasionally stir it for about 8 minutes or until cooked through but firm to the bite. Remove saucepan from heat and stir 3 cups Cheddar cheese into sauce until the sauce melts the cheese. Bake in the preheated oven for 30 minutes until the top is crunchy. Now that sounds like an excellent way to spend your investment money, doesn’t it?
Skinny Broccoli Mac and Cheese
For our next recipe, you need to cook brown rice macaroni according to box instructions. Within the last 3 minutes of preparation, add broccoli florets and drain the excess fluids. In a broad sauté pan over 350-degree heat, whisk together evaporated milk, cornstarch, dried mustard, kosher salt, and grated garlic clove until thickened. Do this for about 6 minutes. Remove from the heat and whisk in the sliced extra-sharp cheddar cheese and the pasta mixture. Bon appetite!
Chef John’s Macaroni and Chees
Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta in an uncovered pan for 8 minutes and occasionally stir it until the pasta is cooked through but still slightly firm. Bring the sauce just to a simmer. Mix panko bread crumbs, one tablespoon melted butter in a small bowl, and sprinkle crumbs on top of macaroni and cheese.
Sprinkle the remaining 3/4 cup of cheddar cheese on top. Bake in the preheated oven over 350-degree heat until bread crumbs, and cheddar cheese topping is golden brown.
Wisconsin’s Five-Cheese Bake
Preheat the oven to 400 degrees Fahrenheit, then toss together some mozzarella cheese, Swiss cheese, Parmesan cheese, and Provolone cheese in a large bowl. In a separate bowl, stir together the ricotta cheese, sour cream, and heavy cream.
Pour the ricotta cheese mixture and drained macaroni into the bowl with the cheeses and toss lightly. Sprinkle the reserved cheese over the top. Bake in the preheated oven until the cheese melts, then turn the oven to broil.
Sounds easy enough, right? So what are your waiting for? Go and try it out for yourself!
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