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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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Mac ’n’ Cheese w/Veggies

Cummulative Rating

Servings
Makes 6 servings.
Difficulty
Easy

Ingredients

1 small head broccoli, broken into florets (about 2 cups)
1 carrot, sliced into 1/4 inch pieces
8 ounces uncooked gf macaroni
10 ounces frozen peas
3 Tablespoons unsalted butter, divided (1 Tablespoon melted)
2 Tablespoons gf flour
6 ounces tomato juice
3/4 cup milk
1 Tablespoon onion, minced
1-1/2 teaspoon salt
1-1/2 cups sharp cheddar cheese, grated & divided
1/2 cup gf breadcrumbs

Directions

Heat oven to 350 degrees F.

Butter a shallow 2 quart casserole.

In a large pot of lightly salted water, cook broccoli and carrots 3 to 4 minutes until crisp tender; drain, and refresh under cold running water; set aside.

Prepare macaroni until al dente. During last 3 minutes of cooking time, add peas to boiling water. Drain macaroni and peas. Return to pot.

While pasta is cooking, prepare cheese sauce. Melt 2 tablespoons butter in a medium saucepan over medium heat. Using a wire whisk, mix in gf flour and cook 3 minutes, stirring frequently. Add tomato juice, milk, onion and salt; whisk until smooth. Cook 3 minutes until thickened. Remove from heat and stir in 1 cup cheese.

Pour cheese sauce over macaroni mixture, gently mixing until coated; spoon into prepared casserole.

In a small bowl combine melted butter and gf breadcrumbs. Arrange broccoli and carrots evenly over casserole. Sprinkle with remaining 1/2 cup cheese and bread crumb mixture.

Bake 30 minutes, until cheese is bubbly and top is golden.

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Reviews

Posted By Member: Jody Seibert
Posted Date: 5/20/2007

I used DeBoles Penne pasta, amaranth bread crumbs, and white rice flour. There could be more of the sauce but it is good.

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