The quickest, easiest macaroni and cheese you’ll ever make using ONE POT only! Noodles included! No boiling water – so straining – six easy ingredients – a weeknight side dish dream! Also great to make ahead for the kiddos!

1. No Milk For Mac And Cheese Every Week
2. No Milk For Mac And Cheese Every Day
3. Mac And Cheese With Velveeta

Be sure to stir the mac and cheese every few minutes or so. This will ensure that the noodles don't get stuck to the bottom and that they cook evenly. Feel free to use other kinds of cheese! Mac and cheese isn't just for kids and we make 'adult versions' all the time. Try smoked gouda with crumbled bacon. Spray a 9x13 baking dish with non-stick cooking spray. Begin layering pasta, cheeses, and butter, reserving half of the cheddar cheese for the topping. Add the milk and the seasoning and mix thoroughly. Cover the dish with aluminum foil and bake for 20-25 minutes.

1. 1lb Cavitappi (curcly shaped pasta)*
2. 1/4 cup (4 tablespoons) butter
3. 1/4 cup (4 tablespoons) flour
4. 1/2 teaspoon dijon mustard
5. 1 teaspoon salt
6. 1/2 teaspoon pepper
7. 3 cups water
8. 2 cups milk (I used 1% - whole or 2% should work just fine)
9. 3 cups shredded cheese of your choice (I used all cheddar, but any combination of cheese works in mac in cheese!)

1. In a large, heavy bottomed pot, melt your butter. Once the butter is melted, whisk in the flour and dijon mustard until a thick paste forms. Slowly whisk in your 2 cups of milk, and then 3 cups of water. Whisk hard until the clumps disappear. Season the mixture with salt and pepper. Bring the mixture to a boil and then, add your cavitappi. Return the mixture to a boil, and then lower to medium heat, keeping a steady simmer. Let the pasta cook on medium heat, stirring frequently. The more you stir, the less likely the pasta will get stuck to the bottom of the pot and the more evenly your pasta will cook. You'll notice that the liquid will eventually get less and less and after about 15 minutes, your pasta will be cooked and the liquid should be just about gone.
2. Off the heat, stir in your shredded cheese. Serve immediately or store for up to a month in the freezer.

1. I've only tested this recipe using Cavitappi (it's my most favorite mac and cheese pasta) - the liquid measurements could be different for a smaller/less dense type of pasta

Oh my, this grain-free baked macaroni and cheese is so hands-off with a no-boil cooking method. It uses elbow macaroni and three types of freshly shredded cheese and includes grated onion for extra flavor.

I could (and maybe will) make this no-boil grain-free Baked Macaroni and Cheese every week for the rest of forever, it is that delicious! I went through several rounds of testing to find our favorite lightened-up iteration of macaroni and cheese.

Just like with last week’s Gluten-Free Lo Mein, I used Jovial’s new cassava pasta for this recipe. Their grain-free elbow macaroni performs incredibly well in this recipe. I know it sounds cliche but “you’d never it wasn’t gluten”.

If you want to add some tradition to your Thanksgiving dinner while remaining on a more Paleo (with dairy) or grain-free diet, this is the recipe for you! Want to make it dairy free, you can try subbing the cheese for a couple cups of cashew cheese sauce. It won’t get pull-apart yummy, but you do what you gotta do when you’re dairy-free and a cheese lover.

What’s in Grain-Free Macaroni and Cheese – no boil!

• Almond Milk: unflavored and unsweetened (I like Elmhurt two-ingredient almond milk or homemade for the richest flavor)
• Filtered Water
• Granulated garlic and onion powder
• Grated white onion
• Salt and pepper
• Three kinds of cheese: extra sharp cheddar, mozzarella, and parmesan
• Unsalted Butter
• Pumpkin Puree: you can add more to make it more nutrient dense
• Simple Mills Grain-Free Almond Flour Crackers: for the grain-free replacement to bread crumbs

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.

2. Cover dish tightly with foil and bake on middle oven rack for 30 minutes.

3. Carefully remove foil from dish and stir in the cheese, 3 tablespoons of butter, and pumpkin puree until melted and well combined.

4. In a food processor, pulse the crackers and remaining 1 tablespoon butter until you achieve a crumble similar to panko bread crumbs. Sprinkle mixture on top of the macaroni and cheese.

5. Return dish to oven, uncovered, and bake at 400 degrees for 8 to 10 minutes until the cheese is bubbly. Slice and serve while warm.

Making it for a crowd? Double the recipe if you are feeding 5 or more people or want leftovers and triple the recipe for crowds of 10 plus. To triple the recipe, use two baking dishes.

Grain-Free Baked Macaroni and Cheese

Ingredients

8-ounce box Jovial cassava elbow macaroni*

1 cup almond milk, unsweetened and unflavored

1 cup filtered water

1/4 cup grated white onion

1 teaspoon sea salt

1 teaspoon granulated garlic

1/2 teaspoon onion powder

1/2 teaspoon ground pepper

1 cup freshly shredded extra-sharp cheddar

2/3 cup freshly shredded mozzarella

1/2 cup shredded parmesan

4 tablespoons butter, divided

1/2 cup pumpkin puree*

3/4 cup Simple Mills Almond Flour Crackers

Directions

1. Preheat oven to 375 degrees. Combine macaroni, almond milk, water, grated onion, sea salt, garlic, onion powder and pepper in a 2-quart glass baking dish (or 8x12' but 9x13' will be too large unless you 1.5x this recipe).
2. Cover tightly with foil (important) and bake for 30 minutes.
3. Carefully remove foil from baking dish and stir in cheeses, 3 tablespoons butter, and pumpkin puree until well combined and the cheese is melted.
4. In a food processor, pulse the crackers and remaining 1 tablespoon butter until finely crushed (not a fine powder - similar to panko bread crumbs). Sprinkle evenly over macaroni and cheese.
5. Increase oven temperature to 400 degrees and bake macaroni uncovered for 8 to 10 minutes.
6. Remove from oven and slice and serve while still warm.

To reheat: Warm, covered, in a 300 degree oven until the cheese bubbles.

Recipe Notes

* I recommend using this brand's cassava flour of for gluten-free you can use their rice flour pastas. I don't recommend lentil or chickpea pasta for this recipe. If you want to add more pumpkin puree for extra nutrients, increase it up to 1 cup puree.

No Milk For Mac And Cheese Every Week

No Milk For Mac And Cheese Every Day

Looking for more favorites turned grain-free? Check out these recipes:

• Gluten Free Breakfast Pizza with eggs, bacon and spinach
• AIP Pumpkin Pie made without grains, dairy, eggs or refined sugar
• Paleo Stromboli with rosemary, prosciutto and a sweet potato dough (no cheese!)

Mac And Cheese With Velveeta