Gluten Free Ultimate Mac and Cheese

For a true comfort food classic, the ultimate gluten free mac and cheese is packed with cheesy goodness, plus a few secret veggies!

Prep:
10
minutes
Cook:
45
minutes
TOtal:
55
minutes

Ingredients

  • 1 1/2 c. low sodium chicken broth
  • 1/2 lb. carrots, chopped
  • 1/2 orange bell pepper, chopped
  • 5 - 6 oz. cauliflower rice
  • 1 1/2 Tbsp. butter
  • 1 1/2 Tbsp. flour (I used oat)
  • 1/2 c. cream
  • 1/4 c. milk
  • 4 oz. cream cheese
  • 1/2 c. plain Greek yogurt
  • 2 c. cheese, shredded
  • 12 oz. gluten free pasta

Instructions

  1. In a medium pot, boil the broth and veggies for 10-14 minutes, until tender. Then, blend using  a traditional or an immersion blender.
  2. Preheat the oven to 350 degrees and grease a baking dish.
  3. In a large saucepan or skillet, melt the butter. Then, whisk in the flour. Allow to cook for 1-2 minutes. Next, whisk in the cream and milk. Raise the heat to medium and continue to cook and whisk occasionally. Then, add the cream cheese. Once it begins to thicken, whisk in the veggie mixture. Finally, whisk in the Greek yogurt and shredded cheese.
  4. In a medium saucepan, boil the pasta according to package directions. Reserve 1/2 cup of pasta water before draining.
  5. To the cheese sauce, stir in the pasta water and pasta. The pasta should be super saucy, but it will thicken as it cools and thicken when baked. You can stop here and enjoy or continue on to bake.
  6. TO BAKE: Add the pasta to a greased baking dish. If desired, sprinkle with additional cheese. Then, bake for 20-25 minutes, until the cheese is bubbling and beginning to brown. Next, turn the oven to low broil and broil for 3-5 minutes, until the top is browned.
  7. Allow to sit for a few minutes before digging in.