• Marisa Louise

Gluten-Free Mac and Cheese

Updated: Jan 18

Whips up in 10 minutes, is thick, cheesy, creamy and rich! This is a fun and tasty crowd-pleasing side dish!

Can we just take a minute to take in this close-up...?


Who doesn't like a fresh, warm bowl of mac and cheese on a chilly day? Heck, even on a hot day?! I know I love it! I don't eat it too often, but when I do, I make sure it whips up quick and tastes great! That's why I love this recipe!


I love how you can easily adjust the ingredients to your liking, too! Want more salt? Add it! More paprika? Go for it! More cheese? Yes please! ;) So, if mac and cheese is on your mind today, scoop the recipe below and make it ASAP!


Gluten-Free Mac and Cheese


- Yields 3, small servings -


INGREDIENTS:

  • 8 oz gluten-free noodles (I used these organic quinoa and brown rice noodles!)

  • 2 cups freshly shredded cheddar cheese

  • 1/2 cup sour cream

  • 2 Tbsp butter

  • 6 Tbsp leftover water from pasta

  • 1/2 tsp salt

  • 1/4 tsp garlic powder

  • 1/4 tsp paprika

  • 2-3 tsp honey or sweetener of choice, to taste


INSTRUCTIONS:


1. Boil your noodles according to their instructions, and set aside 6 Tbsp of the pasta water to use for later.


2. Once the noodles are cooked, add in all the other ingredients and stir to combine. Add in the pasta water 1 Tbsp at a time, and add 4-6 Tbsp of the water until the cheese sauce is nice and glistening.


3. Turn the heat on low so all the cheese sauce can melt together. Once it’s all melted, turn the heat off.


4. Top with parsley to garnish (optional, of course!) and dig in!




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