Rating: 4.5 stars
21 Ratings
  • 5 star values: 18
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

This is a very rich and flavorful macaroni and cheese dish that could be enjoyed as either a side dish or a main course! If the right gluten-free macaroni noodles are used (I recommend a quinoa-based elbow macaroni) this tastes as close to the real thing as you can get!

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

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  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes. Drain.

  • Pour cream into a large saucepan over medium heat and season with salt and pepper.

  • Measure about 2 tablespoons Cheddar cheese, 2 tablespoons fontina cheese, and 2 tablespoons Gouda cheese; set aside. Stir remaining Cheddar cheese, fontina cheese, and Gouda cheese into cream; cook, stirring frequently, until cheeses are melted and cheese sauce is smooth, about 5 minutes. Remove saucepan from heat.

  • Mix pasta into cheese sauce until evenly coated; fold in bacon. Pour macaroni and cheese into the prepared baking dish and top with reserved cheese mixture.

  • Bake in the preheated oven until cheese is melted and bubbling, about 15 minutes.

Cook's Note:

This could be made with regular macaroni noodles, instead of gluten-free.

Nutrition Facts

587 calories; protein 21.3g; carbohydrates 38.1g; fat 39.2g; cholesterol 141.2mg; sodium 541.6mg. Full Nutrition
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