1 hr 30 mins
1 hr 30 mins
This can also be made dairy free, my son is allergic to cow's milk, so we use goat cheese (Woolrich Dairy Mozzarella or Cheddar) in it, but you could use vegan cheese. I don't remember where I first saw the recipe. The pasta we've found that works best is Tinkyada brown rice elbows (which are also the only ones we can find locally) I've take this to potlucks and not told people its wheat free and no one can tell. It's really good.
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Units: US | Metric
- 1Preheat oven to 350.
- 2pre cook the pasta, drain, rinse w/ cold water and set aside.
- 3While the pasta is cooking, make the sauce.
- 4In a saucepan, heat the olive oil over medium heat, and stir in the rice flour. Cook and stir the flour about 10 seconds. Slowly add in the almond milk, whisking to blend the flour paste and almond milk. Bring the mixture to a slow bubble- it will thicken as it gets hotter, then reduce the heat to low. Add the shredded cheese, salt, and mustard. Stir. Keep stirring until the cheese melts. Remove from heat.
- 5Mix pasta and sauce together in a 6 quart baking dish.
- 6Make bread crumb topping: toast waffles, break them up into food processor, drizzle with a little olive oil, add some italian seasoning, and pulse until they look like bread crumbs. Sprinkle these on top of the mac and cheese before you put it in the oven.
- 7Bake at 350 degrees for about 25 minutes until its bubbly.
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Nutritional Facts for Gluten Free Macaroni and Cheese
Serving Size: 1 (56 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 289.1
- Calories from Fat 195
- Total Fat 21.6 g
- Saturated Fat 9.4 g
- Cholesterol 47.1 mg
- Sodium 520.4 mg
- Total Carbohydrate 13.2 g
- Dietary Fiber 0.1 g
- Sugars 1.0 g
- Protein 10.4 g
The following items or measurements are not included:
brown rice pasta