Gluten Free Macaroni and Cheese made in one pot in less than 30 minutes. Gooey and creamy macaroni and cheese with prosciutto tossed in makes the best dinner ever.
(Gluten-Free, Dairy-free friendly)
I survived on gluten free macaroni and cheese while in Ireland. It somehow became our go-to meal and also turned into the dinner we made after a long day hiking in the mountains.
We had made a conscious decision to stay in places with full kitchens while on holiday. That way, we didn’t have to deal with eating out all the time and worry about what to eat for every meal.
It was seriously the best decision ever and we’ll travel this way from now on. As we moved from location to location, at the end of each stay we had to clear out the fridge and use all our leftovers.
This Prosciutto Gluten Free Macaroni and Cheese was the product of what was left in our fridge the first time. // Seriously. Get in my belly.
It was so good, sparing no calories (I did just climb two mountain peaks that day) with all that butter, cheese and delicate salty prosciutto.
Sprinkled with some crushed fresh black pepper before serving, it was THE PERFECT dish to warm me up.
Freezing Scotland, you are freezing! // This says a lot from a girl living in the Midwest.
It also fueled me with badly needed calories (since I had not eaten the entire day). // Extreme poor planning and didn’t make that mistake again.
Last time I was in Ireland, I survived on prosciutto. Specifically, these prosciutto-wrapped-in-melon bites.
Something about Ireland and craving prosciutto while I’m there every time?? If we end up moving there down the road, be prepared.
Best Tips for this Gluten Free Macaroni and Cheese
Don’t forget to thoroughly rinse pasta after cooking to keep it from over-cooking AND to remove the excess starch. That’s the best way to prepare gluten-free pasta.
For those needing vegetarian (because really I do understand), simply omit the prosciutto from this recipe, it’ll still be amazing.
I struggle with eating meat at times (mainly chicken breasts), but I don’t have any problem eating things like deli meat, prosciutto, salami, sausage, etc. I love it all. // So odd I know.
During an extended vacation away from home, 99.9% of the time I get “glutened” at some point. Then I need to come home, slash dairy out of my diet, and recover.
Guys, I may have made history because this time that was not the case. Actually, this was the first time EVER I’ve come home and felt awesome! //Except for the fact that I’ve been waking up at 5 a.m., craving potato chips instead of breakfast food. But that’s another problem entirely.
I take comfort in knowing that this gluten free mac and cheese can easily be made dairy-free, and it tastes just as amazing with that swap. // I mean, you know me, I love the real butter and cheese when I can eat it, so not being glutened, I’m eating the reallll thing. 😉
However you make it, just know that this one-pot easy gluten free macaroni and cheese will become a family staple, whether you are on vacation climbing mountains or just chilling out at home.
Making gluten free mac n cheese has just gotten too easy. You are welcome. 🙂
Gluten Free Macaroni and Cheese Recipe
Main
Gluten-free, Dairy free
American
Gluten Free Macaroni and Cheese made in one pot in less than 30 minutes. Gooey and creamy macaroni and cheese with prosciutto tossed in makes the best dinner ever. Even better? This dish can easily be made dairy-free and vegetarian.
Sauce too thick? Stir in a splash of milk and mix until the sauce has loosened up. (This is also a great trick for reheating mac and cheese - if you're microwaving leftovers and the sauce seems to have dried up, stir a splash of milk or half-and-half into the pasta to bring the sauce back to life!)
Gluten free mac and cheese can and should taste just as good as the other stuff. We think you'll love these. If you love Kraft Mac and Cheese but you always wish the cheese sauce tasted a little bit more like actual cheese, Annie's Gluten Free mac and cheese is the way to go.
Cornstarch or arrowroot -- normally we'd add flour to a roux, but I always substitute flour with cornstarch and it works great. Dry mustard -- dry mustard gives a little bit of an acidic background flavor to balance out the heaviness and richness of the cheeses.
No, the noodles in Mac & Cheese are made with wheat flour, so they are not gluten free. However, the cheese mix does not contain ingredients with gluten, so technically, you could use gluten free pasta with the cheese mix to make this family favorite.
Water actually works perfectly well as a milk substitute in mac and cheese. It adds all the liquid you need, though it doesn't have the creaminess or flavor that other substitutes add. However, if you add a little pasta water, instead of plain tap water, to your cheese sauce, you might get better results.
You could start by adding double the butter called for on the box and adjusting as needed -- it may require some trial and error the first time around, but it will be worth it. The result will be a bowl of mac and cheese that is so rich and creamy that you may even forget that it came from a box.
In fact, in blind taste tests most people we've cooked for tend to prefer the gluten-free noodles. Overall, the only differences reported are that gluten free varieties are slightly grainier and have a more hearty, nutty flavor that pairs deliciously with any sauce.
If your mac and cheese tastes bland, it's either because it's under-seasoned, you didn't use flavorful cheese, or you didn't use enough cheese. Try adding a little more salt first, because that might fix it.
Throw in too much flour, and sure the sauce might get thick, but it also might taste floury and be lumpy. Even if you get the roux right, use too much or reduce your sauce down too far, and the macaroni and cheese will turn out dry.
Why is my mac n cheese sauce grainy? The sauce can turn grainy if the cheese is added too quickly, the heat is too high, or if pre-shredded cheese with anti-caking agents is used.
If you kiss someone that has recently eaten or drank something containing gluten, there is a risk of cross contamination and being glutened because of the particles in their mouth. As we all know, a crumb contains enough traces of gluten to cause a reaction in some coeliacs.
For people with coeliac disease, even small amounts of gluten can damage the lining of the small intestine (bowel), which prevents the proper absorption of food nutrients. Inflammation also occurs elsewhere in the body. If you have coeliac disease, inflammation and damage can occur even if you have no symptoms.
Does bread or pasta have more gluten? While there is no clear answer to this depending on the type of bread and pasta we are comparing, bread generally contains more gluten than pasta.
Heat it longer: If your mac and cheese is too runny due to the excess milk, you can heat it a bit longer until some of the liquid boils off and the sauce thickens up again [1]. Add flour: Another option is to add a little bit of flour to help thicken the sauce.
Unsalted Butter + All-Purpose Flour: The combination of these creates a roux, which thickens the cheese sauce. Milk: The base of the cheese sauce! I recommend using whole milk for a richer, thicker sauce, but 2% will also work. Cheese: We use a combination of American and cheddar cheeses for a classic, creamy flavor.
Milk fat is extremely important in the cheesemaking process, as the triglycerides contain 98% of the overall milk fat, and they will be broken down to free some of those fatty acid compounds which help cheese develop to its full flavor potential.
Introduction: My name is Errol Quitzon, I am a fair, cute, fancy, clean, attractive, sparkling, kind person who loves writing and wants to share my knowledge and understanding with you.
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