Unless you're lactose intolerant- who doesn't love mac and cheese?!?

Carbs loaded with gooey, creamy cheese- It's pretty much the ultimate comfort food! It sticks to your ribs and your heart. So, it's not surprising that sometimes mac and cheese is one of only a few things kids will even eat.

And, I have LOVED macaroni and cheese for many, many, many years…

So, I certainly wanted to keep all of the cheesy goodness, but I also wanted to add some veggies and see if I could bump up the nutrition a bit. To feed a small crowd- I doubled the recipe. I added a whole pound of carrots, an orange bell pepper, a bag of frozen cauliflower rice, and Greek yogurt. All of the veggies are cooked and then pureed with chicken broth, before being added to the cheese sauce. The Greek yogurt adds some creaminess, plus it's packed with protein! I recommend shredding your own cheese for the smoothest sauce. Pre-shredded cheese has an ingredient to prevent clumping- which won't melt as nicely.

And, shhhh...maybe don't tell the adults about the healthy additions either- sometimes, they're pickier than the kids!

For a creamy, comforting, gluten free side dish- this gluten free macaroni and cheese is perfect for the holidays! Much better than the blue box!

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Mac & Cheese Tips & Tricks

1. Use a variety of cheeses for greater depth of flavor.
2. Do not overbake or the dish may become too dry.
3. You can make ahead the night before and simply bake the next day.
4. Add a crunchy topping for texture and a bit more flavor.

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Mac & Cheese Toppings & Additions

• Crab
• Lobster
• Chicken
• Ham
• Bacon
• Hot Dogs
• Onions
• Butter Crackers
• Cheez Its
• Parsley

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Ingredients in Gluten Free Mac and Cheese

• Gluten Free Pasta
• Cheese
• Cream Cheese
• Cream or Milk
• Orange Bell Pepper
• Carrots
• Cauliflower Rice
• Chicken Broth
• Butter
• Greek Yogurt
• Gluten Free Flour

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Steps to Make Homemade Gluten Free Mac and Cheese

1. In a medium pot, boil the broth and veggies for 10-14 minutes, until tender. Then, blend using  a traditional or an immersion blender.
2. Preheat the oven to 350 degrees and grease a baking dish.
3. In a large saucepan or skillet, melt the butter. Then, whisk in the flour. Allow to cook for 1-2 minutes. Next, whisk in the cream and milk. Raise the heat to medium and continue to cook and whisk occasionally. Then, add the cream cheese. Once it begins to thicken, whisk in the veggie mixture. Finally, whisk in the Greek yogurt and shredded cheese.
4. In a medium saucepan, boil the pasta according to package directions. Reserve 1/2 cup of pasta water before draining.
5. To the cheese sauce, stir in the pasta water and pasta. The pasta should be super saucy, but it will thicken as it cools and thicken when baked. You can stop here and enjoy or continue on to bake.
6. TO BAKE: Add the pasta to a greased baking dish. If desired, sprinkle with additional cheese. Then, bake for 20-25 minutes, until the cheese is bubbling and beginning to brown. Next, turn the oven to low broil and broil for 3-5 minutes, until the top is browned.
7. Allow to sit for a few minutes before digging in.

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Storage and Reheating

Store in the fridge for 3-4 days. Without a crumb topping, you can also freeze for up to 2 months! You may need to stir in a little milk or cream when reheating for a creamier finish.

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Craving more???

Gluten Free Bruschetta Chicken Pasta

Gluten Free Chicken Cordon Bleu Casserole

Simple Scalloped Potatoes