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My review
Gluten-Free Macaroni and Three Cheeses with Bacon
TRH333
"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
45 m servings 613 calsOriginal recipe yields 10 servings (10 cups)
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- 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.
Footnotes
- Cook's Note:
- This could be made with regular macaroni noodles, instead of gluten-free.
Nutrition Facts
Per Serving: 613 calories; 41.2 g fat; 38.2 g carbohydrates; 23.1 g protein; 146 mg cholesterol; 653 mg sodium. Full nutrition
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Reviews
Read all reviews 1214 Ratings
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Most helpful positive review
11/16/2016
I've made this many times and have tried with different cheese combinations. Last Thanksgiving I made it and no one could tell I used Barillo GF pasta. Dish always empty (even when other mac a...
Most helpful critical review
6/11/2017
Followed the recipe exactly. Way too fattening and not very healthy with all that whipping cream and bacon. With all those different cheeses the sodium content is through the roof. Will not be m...
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11/16/2016
I've made this many times and have tried with different cheese combinations. Last Thanksgiving I made it and no one could tell I used Barillo GF pasta. Dish always empty (even when other mac a...
2/6/2016
I couldn't find the cheeses it required so I improvised and used shredded cheese pepperjack, cheddar, and 5cheese blend. It was awesome!!!
5/22/2015
Blue ribbon! Very tasty mix of cheeses and I just loved the bacon...so much I doubled it. I used corn based elbows and they were perfect. The pasta didn't turn to mush holding its shape just lik...
12/16/2017
The only thing I changed was using a mix of evaporated milk & coconut milk instead of half & half (it's what I had on hand), cooked the organic bronze-cut, pipe rigate pasta, al dente, allowing ...
6/11/2017
Followed the recipe exactly. Way too fattening and not very healthy with all that whipping cream and bacon. With all those different cheeses the sodium content is through the roof. Will not be m...
12/30/2016
Made this for my mom who is gluten free. My husband and boys loved it and they normally hate gluten free recipes. I did not make any changes to the recipe except I could not find macaroni at the...
11/7/2016
This is a hit every time I make it ! Old, young, men, women, children...there's never any leftovers, even when I double it. Fool-proof and delicious. After making it once I tried adding an ex...
12/13/2015
Fantastic. My family loved it and and my men did not even realize I used brown rice based gluten free elbow macaroni. I used corn free Simply Heinze Ketchup but otherwise a definite "DO-OVER" in...