Posted by: twolittlebumpkins | January 3, 2010

Recipe: Macaroni n’ Cheese!

Brrrrr… it ’tis a tad bit nippy in Chicago!  only 3 above right now and I can really go for my all time favorite comfort food… Macaroni and Cheese… sans no gluten!  I went to the pantry and said a silent prayer… for it is my first time cooking Macaroni and Cheese with gluten free noodles… and the topping is toasted cornflakes with Italian seasoning… it took a total of 20 minutes for me to put this together and thankfully it is really a tasty dish!  Hope you will like it too!


  • 1 bag of gluten free noodles (suggest: Bionature organic gluten free fusilli)
  • 2 cups organic milk (suggest: fair oak farms)
  • 1 – 8oz bag Kraft Natural Shredded Cheese – Colby & Monterey Jack
  • 1 – 8oz bag Kraft Natural Shredded Cheese – Sharp Cheddar
  • 1 tbsp Italian seasoning (suggest: Simply Organic Italian Seasoning)
  • 1/2 tsp Garlic Powder (to taste)
  • 2 cups gluten free crushed cornflakes or 2 cups toasted Vaans Waffle
  • 1/4 cup gluten free butter
  • 1 tbsp gluten free corn starch


1. Boil the gluten free noodles according to package directions and drain and set aside.
2. Bring 2 cups milk to a gentle boil.
3. Add both packages of cheese and stir until all cheese is melted.
4. Add garlic powder and stir until mixed.
5. Add corn starch and stir until mixed.
6. Gently fold in gluten free noodles that are drained.
7. Place in a baking dish that is 9″ x 9″
8. In another pan, gently melt the butter.
9. Pour the cornflakes into the butter and mix thoroughly.
10. Add the Italian seasoning and toast.
11. Remove from heat and pour on top of the macaroni and cheese.

It’s that easy!  I opted to toast the corn flakes instead of baking because I was not sure that the noodle would withstand the baking.  Turned out great… and it was certainly more healthy than the boxed stuff!  One thing to note:  Some celiacs are milk intolerant so I suggest you make with goats milk instead of regular milk.



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