Nothing spells comfort food like a good ole serving of mac-n-cheese. I grew up on macaroni and cheese from the box, in my early adult years I switched to the Stouffer’s frozen macaroni and cheese. One day I finally figured out that it’s easy to make and tastes WAY better when you make it homemade. Since I have gone gluten free I had to come up with a version that I could eat if I so chose to. While I don’t eat many carb/starch based foods at all, from time to time I like to have that option. Not to mention I’d like it to be a bit healthier for my kids sake too. I think I may make this dish twice a year at holiday time. I am glad to have it in my arsenal to serve to larger crowds as well, it’s a great go to dish to have on hand.
Homemade Macaroni and Cheese
Makes 6-8 servings
3 cups organic Non-GMO quinoa elbow pasta (Ancient Harvest)
1/2 an onion, finely grated (or several cloves of garlic, grated)
3 tablespoons butter
3 tablespoons arrowroot
3 cups whole raw milk (or heavy cream)
1 1/2 cups shredded milder cheddar
1 1/2 cups shredded sharp cheddar
Sea salt and pepper to taste
Fresh grated nutmeg (optional)
1. Cook macaroni according to package directions.
2. Meanwhile, cook onion in melted butter in a chef’s pan, until tender. Stir in arrowroot, salt, pepper and nutmeg. Add milk all at once, whisking well and cook over medium heat until slightly thickened and bubbly. Add the cheeses, stirring until melted. Stir in the cooked macaroni. Transfer mixture to a 3 quart casserole.
3. Bake uncovered at 350 for 25 – 30 minutes until bubbly and heated through. Let stand 10 minutes before serving.
{ 2 comments… read them below or add one }
My daughter has a wheat allergy so we have been doing the gluten free thing for her and I am kinda new to it all. But I am just wondering why you don’t use rice pasta? That is what I have found in the gluten free section at my local grocery store. I had never heard of quinoa until I read this recipe and looked it up. Is this better for you then rice pasta? I really enjoy your blog, I have decided to become more informed about what foods we eat and how they effect us and I find your posts very helpful so thank you.
Hi Ashley! I don’t actually prefer rice pasta, I find it gets a bit slimy and doesn’t always reheat well. But that’s just me, you can certainly use rice pasta if you like. Quinoa is also a lower carb more nourishing option, even though the pasta is also made with corn. I’m glad you decided to get more informed, good for you!! You are most welcome!!