Remember how I made Ham & Cheddar Calzones the other day and I told you that I made way way too much filling? Well not wanting it to go to waste I decided to combine it with macaroni and bake it and oh my goodness it came out fantastic!

PREHEAT oven to 350°F. Coat large (2½-quart) baking dish with cooking spray. COOK pasta according to package directions, reducing cooking time by 5 minutes. Add cauliflower and continue cooking for 5 minutes longer or until pasta and cauliflower are tender. Drain well, return to. While the pasta is cooking, in a separate pot, melt the butter. Whisk in the Gluten Free flour and mustard and keep it moving for about five minutes, making sure the mixture is completely smooth. Stir in the milk, onion, and paprika. Simmer for ten minutes. Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper.

This is great as either a main dish or a side dish. The first night we had it as our main dish and the next night we ate it as a side dish with burgers. By the way, it tasted even better the 2nd day!

Ingredients Expand topping: ¼ cup Pork Panko 2 tablespoons Parmesan cheese, grated 1 teaspoon fresh chives, finely chopped mac n’ cheese: 2 cups gluten free pasta shells 2 tablespoons butter 2 tablespoons Otto’s Cassava Flour 1 ¼ cup raw milk 1 egg, whisked (opt, makes it very rich) ¼ cup raw sharp cheddar cheese, grat. How to make Baked Macaroni and Cheese: 1. Preheat oven to 375 degrees. In a 2-quart glass baking dish, combine elbow macaroni, almond milk, water, grated onion, granulated garlic, onion powder, salt and pepper. Cover dish tightly with foil and bake on middle oven rack for 30 minutes.

• 8 oz GF elbow or shell pasta; we really like the Ancient Harvest Quinoa Elbows personally but everyone seems to have their own gluten free pasta they love
• 2 small potatoes, peeled and diced
• 2 medium carrots, peeled and diced
• 2 tbsp butter
• ¼ cup chopped onion
• 3 tablespoons white rice flour
• ¼ teaspoon pepper
• 1 cup broth
• 1 cup half & half
• 2 cups sharp shredded cheddar
• 1-2 cups cubed ham
• ½ cup GF Rice Krispies or similar cereal (GF corn flakes or Corn Chex works well too), crushed
• 1 tablespoon melted butter
• ½ teaspoon paprika

1. Preheat oven to 375 degrees.
2. Cook pasta following directions on the box. Drain and set aside.
3. Meanwhile place potatoes and carrots in a saucepan, cover with water, bring to a boil and simmer 10 minutes until tender. Drain.
4. In 2 quart saucepan over medium heat melt butter. Saute onions until softened. Stir in rice flour and pepper, stirring and cooking for 1-2 minutes. Whisk in broth and half & half. Cook, stirring constantly, until it thickens and boils. Remove from heat.
5. Stir in shredded cheese until melted then stir in potatoes, carrots, and ham cubes. Combine with drained pasta and pour into 2 quart baking dish.
6. Combine melted butter with crushed cereal and sprinkle on top. Sprinkle with paprika. Bake, uncovered, 15-20 minutes until bubbling and the top is crispy and golden brown. Let cool 5 minutes before serving.

I tried the Baked Mac N Cheese recipe from the book 'You Won't Believe It's Gluten Free' and it turned out well. I was pleasantly surprised.
I used Schar's Penne pasta and regular cheddar cheese. It stuck to the pan, but was tasty.
Ingredients
8oz GF elbow or penne pasta
8oz Cheddar cheese
Sauce:
3/4 c milk
2 eggs

Gluten Free Baked Mac N Cheese Recipe

1 TBS corn or potato starch
3/4 tsp salt
4oz Monterey jack cheese

Gluten Free Baked Mac And Cheese Recipe

Topping:
2 oz Cheddar Cheese

Gluten Free Crock Pot Macaroni And Cheese

Preheat the oven to 350. Cook the pasta according to the package, rinse and drain well. Set aside.
Shred the 8oz of cheese and set aside. Separately, shred the 2 oz of cheese for the topping as well.
In a microwave safe bowl, combine the sauce ingredients. Microwave and stir in 20 second intervals until the cheese has melted and the sauce thickens. The frequent stirring is necessary to avoid a scrambled-egg effect. Combine the pasta, sauce and 8 oz shredded cheese. Mix Well.
Place in an oven safe casserole dish. Cover and bake for 30 minutes. Uncover and sprinkle with remaining cheese. Bake 15 minutes longer until the top begins to brown. Serve Hot.

Gluten Free Baked Southern Macaroni And Cheese

Realize I made this because I love mac n cheese, but not enough to actually shred my own cheese - I am

Gluten Free Macaroni And Cheese Recipe

lazy busy and that's why Hy-Vee carries shredded cheese in convenient 8oz bags. I used shredded cheese and had no problems (not that I expected any). Next time I might try to add some cayenne pepper or something to spice it up, but it was still good!! Give it a shot.