I have tried to eat healthier lately, but I have been saving and waiting for a moment to indulge in one of my favorite treats: macaroni and cheese. Not only is this recipe absolutely delicious, it is my grandmother’s recipe and one of my new favorites!
While it is a bit lengthy to prepare, it is so easy and uses common ingredients. There is no flour or tedious cheese sauce preparation involved whatsoever. It is just a super cheesy, easy, baked dish. I can’t get over how amazing it is. It was difficult to stop eating, even once I was full. I just wanted to eat the whole dish! Luckily I have quite a bit of leftovers.
I made a lot because it was for three people, and there were still TONS of leftovers!
- 24 oz Elbow Macaroni, gluten free
- 24 oz Cottage Cheese
- 8 oz Sour Cream
- 4 cups Cheddar Cheese
- 2 eggs
- GF Bread Crumbs or Parmesan Cheese, grated (to add a thin layer on top)
- Cook Pasta according to package directions
- Preheat oven to 350 degrees
- Mix the cottage cheese, sour cream, cheddar, and eggs in a large bowl
- Add to pasta and mix until well combined/even
- Put mac and cheese into a greased casserole dish and top with your choice of GF bread crumbs or Parmesan
- Bake Mac and Cheese for about 35 minutes
- Let cool for 5 minutes or so
Sometimes a delicious, filling casserole is just the way to go. I forgot to include this recipe plan in my previous post, but this is tonight’s dinner. Mac and Cheese Casserole, an original family recipe. The name is mac and cheese casserole, but the recipe is also similar to a spaghetti or pasta casserole because of the meat sauce. I use macaroni noodles and the sauce is mixed with mostly cheese, so it actually is more of a mac and cheese casserole.
This is a totally gluten free-driven recipe. The sauce was checked to be gluten free, and Tinkyada rice noodles are obviously gluten free. The meat is unprocessed and the cheese is safe. Delicious and gluten free. This is not an official recipe in my family, meaning it is not physically written down anywhere, and we just sort of…made it. Because of this, some of the cheese amounts might be a little off. But honestly, if it’s cheese you’re talking about, a little extra is not a bad thing! This recipe is so delicious and one of my favorite meals. It is pretty easy to make, just mix well and make sure you cook it long enough. NOTE: If you do have trouble with the cooking time, know that my family has a casserole bowl dish that we use, so the bake time might be a little more or different from what you’d do if you have a shallower dish. Also, as an additional added note, shredded cheese would probably work as well as grated.
This is a great, very filling meal. My family had this and green beans and I was totally stuffed at the end. This is a perfect dish for a large group of people, but it is also fantastic for a normal meal (like my family did) and lots of yummy leftovers.
- 24 oz (1 1/2 bags or 6 cups) of gluten free pasta (I use Tinkyada brown rice elbow pasta)
- 1 jar pasta sauce (I use Bertolli)
- 1 pound ground turkey/beef
- 3/4 cup mozzarella cheese, grated
- 3/4 cup Colby Jack cheese, grated
- 1/2 cup cheddar cheese, grated
- 1/2 cup cottage cheese
- 1 egg
- 1/2 cup Parmesan cheese
- Put a large pot of water, filled halfway, on the stove to boil.
- On a separate burner, start cooking meat.
- Meanwhile, add pasta to pot and cook according to package directions.
- At this time, preheat oven to 425 degrees.
- Once meat is cooked, add sauce to the same pan and heat it up, stirring often.
- When the meat sauce is finished, remove from stove and add cheese and (whisk before adding) egg, mixing well until cheese is mostly melted and the egg is well incorporated.
- Keep cooked pasta separate from sauce.
- Layer sauce and pasta noodles in a casserole dish; put some sauce down, then noodles, then more sauce, then noodles, etc.
- Add Parmesan cheese on top.
- Bake dish for about 40 minutes – Cheese on top should be well toasted and very browned/cooked.
- Serve and let sit for a minute or so, as it will be very hot.
Pizza is a great food. You can make different crusts, have different/multiple cheeses, have varieties of toppings, and basically choose exactly what you want. You can even have a flourless pizza crust! Of course, in making recipes for the first time, you don’t always know exactly what to expect, which I find to be a great, fun part of cooking and baking.
I must say, I have really enjoyed my pizza recipes. This would have to be one of my favorite recipes–it was simply delicious! I will definitely make this flourless pizza recipe again. It is a great meal for up to about 4 people. The recipe made 8, good-sized, large pieces. When I made it tonight, I only used cheese (not just because I was out of any pizza toppings, but because I wanted to keep it simple and just have a good old cheese pizza), and sauce. I would advise not to use too many toppings because the crust, being made almost entirely of cheese, is slightly flimsier than normal crusts. It still, however, holds up well and stays together just like any other pizza. You just don’t want it to become too soggy or heavy and break.
I cannot take credit for this outstanding recipe. It is one of many recipes I have found and wanted to try from Shirley’s Gluten Free Easily blog (GFE). Shirley has truly been an inspiration to me as I have begun my cooking adventure. I love reading her blog; her posts, recipes, and tips are so helpful and wonderful. If I ever have a lag in my desire to cook, I can always find something on Shirley’s blog that rekindles my hunger for great food, like her flourless pizza recipe.
This recipe is indescribably yummy. The crust is SO amazing. The outside is a crunchy and crisp, and the inside is soft and a little chewy. The crust browned beautifully and tasted even better than it looked. I decreased the amount of sauce to 1/4 cup, because I personally prefer less sauce and honestly thought 1/4 cup was plenty. I was also running low on mozzarella, so I had to use 1/2 cup mozzarella and 1/2 cup cheddar. This worked fine, but I hope I will have enough mozzarella next time (personal preference; it has nothing to do with how this recipe turned out).
I’m sorry I am being so repetitive, but this pizza is truly awesome, and a recipe worth making. So check out Shirley’s blog and get cooking!
Naturally gluten free, I have wanted to make some good, homemade, real cheese grits for a while. As in mix a ton with cheese and bake it in the oven. That is what I call delicious. Grits are good, but add cheese and they’re great. Especially baked. And this morning I wasn’t very hungry, so I didn’t mind waiting an hour or so, but I did want something new and yummy: baked cheese grits.
Although this recipe takes a while, it is very easy and straightforward. I enjoy everything about it: the texture, taste, appearance, smell. I honestly thought about naming this blog something having to do with cheese, because it is actually my ultimate favorite food, and so many of my recipes use it.
I wish I could say this was an original recipe, but it is not. I got it from myrecipes.com. BUT, I do know that in the past, at some point, my family has made our own homemade cheese grits. I just have not been able to uncover it. But, after trying this recipe, I’m not in as big a hurry to discover another.
I will say this: if you have a big saucepan, use it. I could only find a medium-sized one, and while it worked perfectly and just fine, the milk just took a long time to boil. But other than that, I had no qualms whatsoever! So check out these yummy gluten free baked cheese grits at the link above.
One last note: this recipe says to serve immediately, but I found that if you wait 15 minutes or so, it sets much better, is still warm, and has a much better texture.