Gluten free goat cheese mac and cheese free#
And you can, of course, use regular pasta in place of gluten free pasta, too.
Gluten free goat cheese mac and cheese mac#
Let the mac and cheese thicken for a few minutes with the lid on the pan, then scoop and serve! Make this once and you’ll be whipping it up from memory at least once a week – it’s definitely a keeper. I adore the cheesy, creamy, nostalgic deliciousness of Mac & Cheese. In a large bowl, whisk together milk, cream, cornstarch, salt and pepper until smooth. Drain and rinse with cool water to stop cooking, set aside. This is the fun part of the recipe because you can play around with the cheeses you like and/or have in the fridge – you really can’t go wrong! If you want to stick with a more classic sauce though, choose medium-hard cheeses like cheddar, gouda, and fontina. Cook according to package directions, stirring occasionally, until cooked through but slightly firm. Once the pasta is tender add 1 cup freshly shredded cheese then stir until the sauce is smooth, adding in a splash of skim milk if you need it. See how thick the skim milk gets by stirring with the starches released from the pasta? Turn the heat to medium then stir constantly until the milk comes to a simmer (mine took about 12 minutes.) Turn the heat down to low then stir constantly until the pasta is tender, another 12 minutes or so.īe sure to stick to low heat because if the milk cooks off too quickly there won’t be enough left to cook the pasta. Which, is why I think it would make a good alfredo sauce.Īll of the ingredients I used were specific for my food sensitivities, but you could obviously substitute regular flour, cheese and pasta.Add the rinsed and drained pasta to a saucepan with 2 cups skim milk, 1 teaspoon salt, and a dash of cayenne pepper. The fundamental difference between how I made this compared to other mac n cheeses is that it doesn’t have any shredded cheese.
Add in the goat cheese log and stir until almost smooth. Delicious The only cow-dairy free Mac n cheese Ive had and liked Being wheat free means I want to keep it in hand.Add in the coconut milk and bring almost to a boil and then lower the heat to just about a simmer.Add the flour and mix until it becomes paste-like. In the same pot melt a tablespoon or so of goat butter.In a medium pot cook the elbows (or other pasta) according to the directions.Half a box of Jovial organic brown rice elbow pasta, Otto’s Cassava flour, goat butter, lite coconut milk, Trader Joe’s creamy goat cheese, Trader Joe’s goat cheese log, one large head of steamed broccoli. I really think that’s what cooking should be about – learning the method and then making it work for what you have in your kitchen at the time. I also had a half a can of lite coconut milk I needed to use.Īs I did with my “recipe” the other day, I am going to share with you how I made it and then you can use a similar procedure to make it work for you and the ingredients you have.
These items were Trader Joe’s creamy goat cheese and a small Trader Joe’s goat cheese log.
Once again, I needed to use up items that were close to their expiration date. Although I have shared similar recipes in the past, this one is slightly different and would actually make a great Alfredo sauce, too.