Homemade Gluten-Free Macaroni and Cheese
There's nothing like homemade bubbly, creamy macaroni and cheese. Ditch the store-bought stuff and make your own. It's much easier than you think and tastes a million times better.
Ingredients
- 1 cup rice pasta uncooked (I typically use this kind, and throw away the cheese packet)
- ¼ cup heavy cream preferably raw
- 2 Tbsp grass-fed butter if you can’t get grass-fed in your area, you can order this kind
- ½ cup raw cheese our favorite is gouda, but cheddar cheese works well too
- 1 tsp nutritional yeast optional, but adds a cheesy flavor
- ¼ tsp sea salt
- Water to cook noodles in
Instructions
- In a medium saucepan, cover the noodles with water and bring to a boil.
- Turn heat down to low and simmer until the noodles are done to your liking. (with rice pasta, it is better to have them more on the al dente side because they can quickly turn to mush).
- Drain in a colander and rinse the noodles (rice noodles can get slimy and need to be rinsed).
- Put noodles back into the saucepan and put on low heat.
- Grate cheese into shredded cheese.
- Mix in cheese, butter, and cream.
- Stir until nice and creamy, then add nutritional yeast and salt and stir some more.
- Serve and enjoy.
- When I want to make it really fancy, I put it into ramekins and sprinkle with more cheese. Then I broil it until the cheese is nice and bubbly!