The Easiest Gluten-free Cheesy Macaroni (dairy-free options)

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Macaroni and cheese is a dish most kids and adults universally love and I am one of them! Hands down it’s one of my favorite dishes to make because it’s easy to prepare and always tastes great! 🙂

Since Quarantine started I have been baking and cooking up a storm. Gluten-free Cakes, BBQ Chicken, Paleo Cinnamon rolls, Banana Muffins, Sweet potato fries and apple pie have all been flying out of my oven over the past few weeks making their way into my belly! 🙂 But, the one dish that I had yet to tackle was the beloved macaroni.

For years I have been a sucker for the Kraft and Annie’s gluten-free mac and cheeses because of how easy they are to prepare and let’s face it, they taste really good! So, I wanted to take a stab at making a slightly “healthier version” if you call it of this cheesy dish all while keeping it easy to make.

This dish is perfect for all those late nights when you can’t be bothered to cook anything fancy or when you are on the search for the perfect cheesy fix to satisfy your cravings. Whatever the reason this dish is sure to fit perfectly into your life! 🙂

You can even make this dish on the “healthier” side by using brown rice pasta and low fat dairy choices such as fat-free butter, fat-free cheese and fat-free milk. The same goes for those with allergies. Although I have not tried this recipe with dairy-free or vegan options if you have the right cheese, butter and milk then you could easily use them in this recipe. If you do try it this way then leave a comment below telling me your thoughts because I would love to know! 🙂

The second best part to this recipe is that you can either bake it in the oven or cook on the stovetop if you prefer. I know so many people LOVE baked marconi and cheese so all you need to do is follow this recipe to the end and then bake at 350 F for 10-15 minutes (or until the cheesy is crispy on top), sprinkle more parmesan cheese and there you have it! Baked marconi. For the stovetop version just follow this recipe without adding to the oven.

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Ingredients

• 12 oz gluten-free elbow pasta – brown pasta or regular pasta works great! – Use brown rice pasta for healthier version
• 3 tbsp unsalted butter – Replace with dairy-free butter for vegan version
• 1 cup milk – fat-free, whole, 2%, 1% … – Replace with dairy-free milk for dairy-free version
• 1/3 cup parmesan cheese – Replace with dairy-free parmesan cheese for vegan version
• 1 cup cheddar cheese – Replace with dairy-free cheddar cheese for vegan version
• 1/3 cup mozzarella cheese – Replace with dairy-free mozzarella cheese for vegan version

Directions

1. Boil water and cook pasta according to the directions on your package and drain water.
2. Pour pasta into a bowl and add butter and milk, mix.
3. Mix in cheeses and stir until pasta is well coated and cheesy!
4. Garnish with more parmesan cheese and ENJOY 🙂

Note:

1. If you want you can bake the cheese pasta in the oven at 350 F for 20 minutes if you prefer baked marconi.
2. Keep in the fridge for up to 4 days and heat in oven at 350 to warm up. 🙂

Make this recipe and use the hashtag #theresahealeycooking or tag @gluten.free.t on Instagram so I can see how the dish came out!

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