I’ve had many requests for a gluten-free macaroni and cheese recipe. Of course, this is not Paleo, but it is gluten free and made with quality ingredients for all of you who are just restricted by wheat!
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
-10
|
Ingredients
- 1 lb Aidell's chicken apple sausage (or your favorite sausage) cut into chunks or leave out altogether if desired
- 24 oz Tru Roots Ancient Grains Gluten Free Elbow Pasta
- 1/2 cup butter
- 3 TBSP tapioca flour
- 2 cups almond milk
- 2 TBSP dried chopped onions or 1/4 cup chopped fresh onion
- 1 lb grated raw cheese I buy mine at Trader Joe's for a very reasonable price
- salt and pepper for taste
Ingredients
|
Instructions
- Cook the pasta according to directions (I brought the water to a boil, added pasta and cooked for 4 minutes--they were almost done, but not quite. You don't want them mushy, so don't over cook!)
- While that's cooking, preheat the oven to 350 degrees and grease a 9x13 baking dish with butter or coconut oil.
- Melt the butter in a saucepan over medium-low heat.
- Add chopped onions and cook for 3-4 minutes.
- Whisk in tapioca flour and stir for 2-3 minutes. Remove from heat, then whisk in almond milk slowly.
- Return to low heat and bring to a simmer, cooking for about 2 minutes.
- Whisk in the cheese until it has all melted, then remove from heat.
- Pour the cheese sauce into the cooked macaroni and stir to combine.
- Add in the salt & pepper and sausage.
- Top with some more cheese if desired.
- Bake in oven for about 20 minutes, until browning on top and bubbling.
- Let stand for 5-10 minutes before serving.
Recipe Notes
For a little extra kick, throw in a pinch of red chili pepper flakes!
Share this Recipe
Like what you read? Sign up here and get my Top 10 Recipes ebook for free!
Leave a Reply