Gluten-Free Baked Mac & Cheese

Over a year ago I posted one of my favorite recipes of all time, and it’s one of those dishes that I can never get sick of…baked mac & cheese with broccoli. I make this dish on a very regular basis, so it was one that definitely had to undergo a transformation when I went gluten-free. The basis of this recipe came from a Betty Crocker cookbook recipe.

I replaced the elbow macaroni noodles with gluten-free tubetti rigati, and replaced the white flour with oat flour. It turned out great! Highly recommended, and nobody will be able to tell that it’s gluten-free!

Ingredients:
1.5 cups uncooked gluten-free tubetti rigati
2 tablespoons light butter
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
1/4 cup Oat Flour (can use rice flour or any other gluten-free flour)
1 3/4 cups milk ( I use soymilk)
8-12 oz. shredded cheddar cheese
2 cups frozen broccoli (thawed)
1/2 cup gluten free breadcrumbs

Instructions: 

 Heat oven to 375°F. Cook and drain noodles as directed on package. Cook broccoli as directed on package. Once they are both cooked, mix pasta and broccoli together.

Meanwhile, in 2-quart saucepan, melt butter over medium heat. Mix in salt, pepper, garlic powder, and basil. In small bowl, mix flour and milk until smooth; stir into butter. Heat to boiling, stirring constantly.

Boil and stir 1 minute; remove from heat. Stir in cheese until melted.

       

Stir in macaroni. Into ungreased 1 1/2-quart casserole, spoon macaroni mixture.

Sprinkle Gluten Free Breadcrumbs over the top

Bake about 30 minutes or until bubbly and light brown. Enjoy your gluten-free comfort food!

Mac & Cheese from Scratch…and Tofu Fries

This is a healthier, nutritious, and possibly more delicious take on your favorite meal as a kid: Kraft Mac and Cheese and Ore-Ida fries that Mom cooked in the oven. Sorry Ma, but we’re ditching the neon orange cheese and preservatives this time. So here’s your favorite lunch revamped: mac & cheese from scratch with tofu french fries.

Ingredients:

Mac & Cheese:
2 cups uncooked pasta (your choice, I used elbow macaroni)
2 cups milk or soymilk
1 cup shredded cheddar cheese
1/2 Tablespoon Basil
1 small clove garlic, minced/shredded
salt & pepper to taste
breadcrumbs(if desired)

Tofu Fries:
1 block firm tofu
sea salt
black pepper
2 tbs vegetable or olive oil

Instructions:
This recipe uses no water and no draining! Mix milk and pasta in medium saucepan. Heat pasta and milk mixture to simmer, then reduce heat to the “low” setting. Heat for 20 minutes, or until pasta is soft, while stirring often. Do not let milk boil. After 20 minutes add garlic, basil, salt, and pepper to the pasta and stir.

With heat still on low, slowly stir in the shredded cheese until melted. If you desire more creaminess, add milk small portions at a time while stirring in cheese. Spoon desired amount into bowl. Top with breadcrumbs (if desired) and enjoy!

Now for the tofu fries. Drain tofu in a tofu press, or by placing block between two towels and leaving something heavy on top for 30 minutes to an hour.  Slice tofu into fry-sized pieces and sprinkle with desired amount of sea salt and pepper. Meanwhile, heat oil in skillet on medium heat. Place tofu strips onto heated skillet and turn until crispy and brown on all sides. Place on paper towel to drain any remaining oil.

      

Enjoy the tofu fries with your favorite condiment: ketchup, ranch dip, Thai peanut sauce, etc. You will not be disappointed! Vegetarian protein never tasted this good.

   Enjoy this tasty revamped childhood meal! It is incredibly delicious, and I had to stop myself from eating an entire family-sized portion by myself. Continuing with the adult theme of this meal, I paired it with a wheat beer, specifically Shock Top Belgian White. It was a wonderful complement to this comfort food-type dish, being savory and flavorful itself, and to be honest, it was the only beer in my fridge!

Hope you like this wonderful bev & veg combo…I sure did!