Gluten-Free Mac n’ Cheese
You know, living a gluten-free and sugar-free life isn’t about deprivation. In fact, it isn’t even about missing out or being forced to eat boring, bland food.
But, the idea or assumption that deprivation is a must if you’re going to live gluten-free and sugar-free is scary enough to stop most people from even trying. And, if you stop yourself from trying to change the way that you eat, you also stop yourself from experiencing health reinvention.
If your health is not what it used to be, or if you are experiencing serious chronic illness, you need to change the way that you are eating. This is the time to start feeding your body with real, chemical-free, sugar-free foods, so that your body has the freedom to rest and recuperate during the healing, treatment, and recovery process.
When a body is in crisis, sometimes it responds by creating some food allergies. One of the most common food allergies to occur is a gluten allergy.
Gluten is found in wheat, barley, oats, and rye. And, transitioning into a gluten-free diet can help your body to find some much needed relief from bloating, chronic inflammation, and immune suppression.
But, the thought of going gluten-free is scary for some people. When I went gluten-free I felt as if I would have to leave all of my favorite foods behind. I was scared that I would never be able to indulge in some of my favorite comfort foods like mac n’ cheese.
But fears are rarely reality: of course I didn’t have to give-up mac n’ cheese just because I had a gluten allergy, and neither do you!
No…I’ve learned that living gluten-free and sugar-free, for that matter, is just as rich and sweet: you just need to learn an alternative way to make the delicious foods that you love. And, hey…you can learn anything. You can do this. You, too, can transform the way that you eat to help your body to feel better. And, you can do it without depriving yourself of comfort food or sweetness.
- 3 cups of gluten-free penne pasta
- 400 grams or 4 1/2 cups of aged cheddar cheese (grated)
- 3 tablespoons of butter
- 3 tablespoons of brown rice flour
- 1 1/2 cups of milk
- 1/2 teaspoon of dry mustard powder
- 1/4 teaspoon of salt
- 1/8 teaspoon of pepper
- For Topping:
- 1 cup of crushed Mary’s Crackers
- 1 tablespoon of olive oil
- 1 teaspoon of fresh thyme
- Preheat oven to 400 degrees F.
- Boil the pasta in salted, boiling water until just done.
- While the pasta is cooking, make the cheese sauce.
- In a medium sized pan, melt 3 tbsp of butter, on medium heat.
- Then add the 3 tbsp of brown rice flour.
- Using a whisk, stir the flour and butter together.
- Raise the stove temperature to medium-high, and add 1 1/2 cups of milk, whisk the milk constantly until it becomes thick (about 5 minutes).
- Once the sauce is thickened, lower stove temperature to medium-low heat.
- Add the mustard powder, salt, and pepper and whisk to incorporate.
- Add 3 1/2 cups of the grated cheese, one handful at a time, folding it in with a spatula.
- Once the pasta is cooked, drain it, then pour it back into the pot.
- Pour the cheese sauce over the pasta, and fold pasta and cheese sauce together.
- Add the remaining 1 cup of grated cheese, and fold that in, too.
- Pour the mac n’ cheese into a medium sized baking dish (oil the dish first).
- Make the Topping:
- In a food processor, add 1 cup of Mary’s Crackers. Turn processor on to crush them.
- Add 1 tbsp of olive oil and 1 tsp of fresh thyme. Pulse for 10 seconds.
- Sprinkle the topping on top of the mac n’ cheese in the baking dish.
- Bake the mac n’ cheese for 20-25 minutes at 400 F — until the topping becomes crunchy.