Gluten Free Mac'n'Cheese

Votes: 1

Time: 25 min.
Complexity: easily
Servings: 4-6

Nutritional value per serving:

Calories 617, total fat - G., saturated fats - G., proteins - G., carbohydrates 89 G., fiber 4 G., cholesterol - mg, sodium 152 mg, sugar - G.

Sometimes it seems like there are only two ways to make mac 'n' cheese: simmering a roux-based cheese sauce slowly and thoroughly, or opening a box of pre-made mac 'n' cheese and whipping everything up in a couple of minutes. But there's another great way that doesn't require choosing between quality and convenience. This mac 'n' cheese recipe cooks faster than traditional mac 'n' cheese, but unlike store-bought versions, all the ingredients are natural and high-quality. Plus, there's no need to use flour in the cheese sauce, and with gluten-free pasta, the dish is healthy for everyone. For a successful cheese sauce, combine a soft cheese, such as goat cheese, with a hard cheese like cheddar or Gruyere. Add some hearty salad greens, and you've got a complete meal in less than half an hour.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g (2 packs) dry gluten-free pasta
110 g soft goat cheese, crumbled
110 g aged white cheddar, grated
1 large bunch Tuscan kale, stems trimmed, leaves cut into ribbons

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pasta, goat cheese, cheddar cheese, kale

Cooking the dish according to the recipe:

Boil the pasta:

Place a large pot of salted water over high heat. Add enough salt to make the water taste like sea salt. Bring the water to a boil. Add the pasta. Stir for 1 minute to prevent the pasta from sticking. Set the timer for 8 minutes.
Prepare the sauce:

While the pasta is cooking, place the goat cheese, cheddar, and kale in the bottom of a large, wide bowl.

Mix:

When the pasta is tender but still firm (al dente), remove it from the pan with a slotted spoon. Place it on top of the cheese and cabbage. Add about 1/3 to 1/2 cup of the cooking water. Let it sit for 5 minutes. Toss the pasta with the cheese and cabbage until the pasta is coated with the creamy sauce and the cabbage is evenly distributed.

Note

You can use any cheese you like for this recipe, but one type should be soft, such as goat cheese or cream cheese. Try substituting Gruyère or Pecorino for the cheddar. And any dark green, such as Swiss chard or spinach, works well in place of the kale.