Skip to main content

Allergy Free - Gluten Free Mac 'n Cheese




allergy free chefs, keto, gluten free, Miami Chefs, Yacht chers


We find that kids prefer this to be bright yellow and without the breadcrumbs, like the ones found in boxes of your local grocery stores.


Serves 4-6

1 pound/450g gluten free pasta
8 ounce/225g casein free vegan cream cheese
1 teaspoon/5ml lemon juice (to loosen cream cheese)
2 garlic cloves, minced
1 tablespoon/15ml olive oil
1 tablespoon/15ml gluten free flour
2 cups/450ml vegetable stock or water
1 cup/225ml casein free vegan cheddar cheese, shredded
1 teaspoon/5ml turmeric (optional for the yellow colour kids love)
Salt/pepper
1 teaspoon/5ml oregano

Preheat oven to 350F/176C/GasMark4.

To prepare pasta, bring large pot of water to boil, generously seasoned with salt. Add pasta, stir, cover pot and turn off heat. Let pasta sit for 10 minutes. Drain pasta and rinse thoroughly with cool water. Spread pasta on cookie sheet to dry excess water if desired while making the sauce.

Vigorously mix “cream cheese” with lemon juice. Soften garlic in medium sauce pan with olive oil. Add flour, mix and cook 1-2 minutes to remove raw flavour. Whisk in stock until combined. Add “cream cheese” and mix thoroughly. Add shredded cheese, stirring until cheese is melted (5-7 minutes). Season with salt, pepper and oregano (turmeric, if desired). Combine with cooked drained pasta. Pour into well oiled baking dish. Top with crispy rice crumbs if you want. Bake for 20 minutes.

Dish can be frozen before baking. Thaw in refrigerator and bake as directed, or bake 40-50 minutes out of freezer.

personal chefs and event catering
Miami + Miami Beach + Fort Lauderdale + Palm Beach
info@yadachef.com | 954-367-YADA (9232)

Popular posts from this blog

16 Best Benefits Of Corn (Bhutta) For Skin, Hair And Health

Corn, also known as maize or our good old ( Bhutta/Makkai/Challi ) in Hindi, ‘ Mokka Jonnalu ‘ in Telugu, ‘ Makkacholam ‘ in Tamil, ‘ Cholam ‘ in Malayalam, ‘ Musukina Jol a’ in Kannada, ‘ Makkai ‘ in Gujarati, ‘ Makai ‘ in Marathi and Punjabi and ‘ Butta ‘ in Bengali. Corn is a large grain plant which is said to have originated in Mexico and Central America. Though viewed as a vegetable, it is actually a food grain. The leafy stalk of the plant produces ears, which contain the grains known as kernels. For every kernel on the cob, there is a strand of silk. The white and yellow kernels are most popular, but today, corn is available in red, brown, blue and purple also. The white and yellow hybrids are known as butter and sugar corn which contain both kinds of kernels. This cereal is known for its pleasant taste and its versatility. Baby corn is available in cans or jars in the supermarkets and is used in Asian cooking. This grain is generally available in summer and can be

The History of Aluminum Foil: Just Don't Call it Tin Foil

Gerard Paul  September 11th, 2020  Cookware ,   Grilling & Outdoors   Aluminum foil – sometimes incorrectly called  tin foil  – is a thin, prepared sheet metal made of aluminum, often used in cooking (and food storage!). Although it may seem a little  dull  at first glance (especially on its dull side), aluminum foil has quite a fascinating story behind it. Many incredible things occurred before it became a staple in the modern kitchen. In this post, I'll discuss the various events that led to the aluminum foil revolution, and highlight the continued importance of this seemingly mundane material in our lives.  Aluminum Foil What Is Aluminum Foil? Aluminum foil is a thin sheet of  metal foil  or  metal leaf  composed of an  aluminum alloy  containing roughly 92–99 percent aluminum. It usually has a thickness between 0.0002 to 0.006 inches, but its width and strength vary greatly based on the intended application.  Just some of those applications include: Manufacturing thermal in

Strawberry Cream Pie {Easy & No-Bake} Recipe

  This Strawberry Cream Pie. Full of fresh strawberries and cream cheese, it gets an additional boost of flavor from instant pudding mix! Serve this at your next get-together, and watch it disappear! Strawberry Cream Pie 1 (9-inch) graham cracker pie crust (pre made is okay) 1 container (16 oz.) fresh (or frozen) strawberries, washed and hulled 4 tbsp. sugar 4 oz. (half of an 8 oz. pkg.) cream cheese, softened 1 pkg. (3.4 oz.) vanilla flavor instant pudding mix 1 pkg. (3.4 oz.) strawberry creme instant pudding mix 2 cups whipped cream or whipped topping, divided Additional sliced strawberries for garnish Place the 16 oz. of fresh strawberries in a food processor with the sugar. Cover and pulse a few times until the berries are finely chopped. Add the cream cheese and pulse until blended. You may need to scrape down the sides. Place the mixture in a large bowl. Add both of the dry instant pudding mixes to the bowl and stir until thoroughly combined. Gently fold in 1½ cups of the C