This grain-free and gluten-free macaroni and cheese recipe is the real deal and easily stands up to the OG of ultimate comfort food, revamped for those with dietary restrictions. Say goodbye to the discomfort of traditional pasta dishes and embrace this flavorful, creamy delight that's equal parts easy to make and incredibly satisfying.
In a world filled with dietary restrictions and an ever-growing quest for healthier alternatives, the shift toward grain-free options has become a beacon of hope for many seeking a balance between health-conscious choices and culinary satisfaction, myself included. Though I do not eat 100% grain free or gluten free, I do try to use these type of ingredients as often as possible. Typically at home cooking for my family. Among these alternatives, cassava flour stands out as a formidable contender, and Jovial Foods has ingeniously harnessed its potential in crafting a grain-free rotini that revolutionizes the quintessential comfort food: Macaroni and Cheese.
Cherished Memories Return
For numerous individuals, mac and cheese snuggly bubbling away in the casserole dish in the oven conjures up cherished memories. However, for those navigating dietary restrictions due to gluten intolerance or a desire to cut grains from their meals, such nostalgic comfort can seem elusive. That's where the innovative prowess of Jovial Foods' grain-free cassava rotini steps in, offering a solution that doesn't compromise on taste or texture.
Cassava, derived from the starchy tuberous root of the cassava plant, presents a compelling case as a grain alternative. Notably, cassava flour emerges as a versatile ingredient, free from grains like wheat, making it an ideal choice for individuals with gluten sensitivity or those adhering to a grain-free diet. Jovial Foods, renowned for its commitment to quality and health-centric products, has mastered the art of harnessing cassava's potential, transforming it into a delectable pasta that mimics the beloved texture of traditional wheat pasta.
The beauty of Jovial's grain-free rotini lies not only in its ability to cater to dietary restrictions but also in the health benefits it brings to the table. Cassava, rich in carbohydrates and dietary fiber, is a great choice due to it's valuable nutritional profile. Fiber, an essential component for digestive health, supports a healthy gut microbiome and aids in regulating blood sugar levels, providing a sustained release of energy while promoting satiety. Additionally, cassava flour possesses notable attributes, such as being naturally gluten-free. Its composition makes it an appealing choice for those seeking alternatives that won't compromise their health goals. The absence of gluten in cassava flour makes it gentler on the digestive system, alleviating discomfort for individuals with non-celiac gluten sensitivity or celiac disease. Incorporating Jovial's cassava rotini into a beloved classic like Grain free and Gluten Free Macaroni Cheese recipe elevates the dish to a new level of tummy-conscious decadence.
However, it's essential to note that while cassava flour offers an array of health benefits and culinary possibilities, its usage requires a nuanced approach. For instance, the characteristics of cassava flour pasta, as observed in Jovial's rotini, demand a slightly different cooking method to maintain its integrity. This delicate nature becomes evident when preparing the pasta for baking, as it may tend to become crumbly if overcooked or exposed to moisture for extended periods.
The Cooking Secret
Adhering to precise cooking times and techniques is a great way to harnessing the full potential of Jovial's grain-free cassava rotini. Not highlighted in the package directions, a brief 8-minute cooking duration in boiling water is recommended before incorporating it into the savory cheese sauce for baking. This step of draining the pasta just before al dente ensures the pasta retains its texture and doesn't succumb to the potential crumbliness associated with extended exposure to moisture.
This holiday season, indulge in this creamy, grain-free mac and cheese easy recipe. It's a comforting dish that brings joy to the table while catering to dietary needs. Remember, the key to making it perfect lies in the dried pastas cooking time and experimenting with different cheeses. Enjoy and rebel against the diet industry's constraints!
For your next potluck or holiday gathering, where dietary restriction isn't of concern make this recipe The Best Creamy Mac and Cheese, your friends and family will love it!
- Jovial Foods Grain Free Rotini Pasta or Brown Rice Pasta
- Cassava flour or gluten-free flour mix
- Evaporated milk
- Kettle Fire Chicken Bone Broth
- Dijon mustard or mustard powder
- White pepper
- Shredded cheese (sharp cheddar and queso chihuahua combo)
- Olive oil
- Shredded parmesan cheese
- Optional: Gluten-Free breadcrumbs
See recipe card for quantities.
- Prepare Pasta: Begin with boiling large pot of water. Once the cold water has come to a boil add the salt. Then add the dry pasta to the boiling salted water for a cook time of 8 minutes. Drain and set aside.
- Make the Sauce: Melt butter in a skillet over low heat. Add flour, whisking for 5 minutes until combined. Meanwhile, heat evaporated milk and bone broth in the microwave for 3 minutes. Slowly whisk the milk mixture into the skillet. Add dijon and white pepper. Remove from heat.
- Cheesy Goodness: Add shredded cheese to the skillet, whisk until melted and blended with the liquid. Mix in the cooked pasta thoroughly into the creamy homemade cheese sauce.
- Bake: Grease a baking dish with olive oil, transfer the cheesy noodles, top with shredded cheese, optional gluten-free breadcrumbs and paprika if desired. Bake at 350˚ for 20 minutes, then broil on high for 4 minutes for that perfect golden brown crunchy topping. Let it cool for 5-10 minutes before serving the best gluten-free mac and cheese.
- Flour: You can replace cassava flour with any gluten-free flour mix.
- Cheese: Experiment with different cheese blends for unique flavors.
- Bone Broth: Vegetable broth can substitute for chicken bone broth.
- Vegan Twist: Use plant-based butter, vegan cheese, nutritional yeast, and vegetable broth for a vegan version.
- Spice It Up: Add diced jalapeños or a small can of green chiles.
- Herb Infusion: Mix in fresh herbs like thyme or basil for an aromatic twist.
- Large pot for boiling pasta
- Skillet for making the sauce
- Baking dish for baking mac and cheese
For leftovers, store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warm. But it is best if it is frozen or eaten the next day. This Mac and Cheese casserole doesn't last as long as traditional mac n cheese because of the use of cassava flour gf pasta.
To prevent the pasta from becoming too soft after baking, slightly undercook it before adding to the cheese sauce.
Absolutely! Adjust cooking times as per the pasta package instructions.
Try lactose-free cheese and substitute the evaporated milk with a non-dairy alternative.
It's best enjoyed fresh, but if you freeze it, the texture might slightly change upon reheating.
Macaroni and Cheese (Gluten-Free and Grain-Free)
- 2 Stovetop, oven
- 16 oz Jovial Foods Cassava Rotini
- 6 tablespoons butter
- 3 tablespoons cassava flour or gluten-free flour mix
- 1 can evaporated milk
- 1 box Kettle Fire Chicken Bone Broth
- 1 teaspoon dijon mustard
- ¼ teaspoon white pepper
- 4 cups shredded cheese I used a combination of sharp cheddar and queso chihuahua
- ½ tablespoon olive oil
- ¼ cup shredded parmesan cheese
- ¼ cup gluten-free breadcrumbs skip if needing dish to be grain-free
- 2 tablespoon extra virgin olive oil
- In a large pot of salted boiling water, add your pasta slowly so that the water stays at a steady boil. Cook for 8 minutes. Strain pasta and set aside.
- In a skillet, add the butter and melt over low heat. Add the flour and whisk until combined, slowly cooking the flour on low heat for 5 minutes. While the flour and butter cook, add the evaporated milk and bone broth to a microwave-safe bowl. Heat for 3 minutes.
- Once flour and butter has cooked on low for 5 minutes, slowly whisk in your milk/bone broth mixture. Add the dijon and white pepper. Remove from heat. Add the shredded cheese and whisk until melted and combined into the liquid. Add the pasta and mix well.
- Prepare your baking dish with olive oil and pour cheesy noodles into the dish. For grain free: Top with shredded cheese and optional sweet paprika. For gluten free: add the gluten free bread crumbs to a small bowl and mix the EVOO into the bread crumbs. Add the parmesan. Spinkle mixture over mac and cheese.
- Bake at 350˚ for 20 minutes. Broil on high for 4 minutes to get a crispy top. Let cool for 5 to 10 minutes before serving.
Looking for other recipes like this? Try these:
- Ensure all dairy products are fresh and properly stored.
- Keep cooked mac and cheese refrigerated within 2 hours of preparation.
- Reheat leftovers thoroughly until piping hot to avoid bacterial contamination.