BOU Blog Gluten-Free Cheddar Mac & Cheese

Gluten-Free Cheddar Mac & Cheese
Gluten-Free Cheddar Mac & Cheese


Serves 4


8 ounce box uncooked large elbow macaroni (rice, quinoa, lentil. I used Ancient Harvest GF Elbows)

1/2 cup ricotta cheese

1 tablespoon almond flour

2 BOU Vegetable Flavored Bouillon Cubes

2 teaspoons dry mustard

2 teaspoons garlic powder

3/4 teaspoon kosher salt

3/4 teaspoon black pepper

1 teaspoon smoked paprika

1 large egg

1 ½ cups 2% organic milk

6 ounces sharp cheddar cheese, shredded (about 1 1/2 cups)

Cooking spray

1 1/2 tablespoons canola oil

1 tablespoon melted unsalted butter

1 cup gluten-free breadcrumbs (or cornflake cereal, crushed)

2 tablespoons dried basil


Preheat oven to 350°F

Cook pasta according to package directions. Drain.

Combine ricotta and next 8 ingredients (through egg) in a large bowl; stir with a whisk.   Gradually whisk in milk. Stir the cheese mixture with the pasta. Spoon into an 11 x 7-inch baking dish coated with cooking spray.

Combine oil and butter in a medium bowl. Add breadcrumbs and parsley; toss. Sprinkle over pasta mixture. Bake at 350°F for 30 minutes or until lightly browned.

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