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#AllergicToEverything® Mac & Cheese Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies

Baked Mac & Cheese (gluten free, wheat free, egg free)

The best comfort food one could ask for. This mac & cheese is egg-free, oat-free, soy-free, gluten-free, and wheat-free!

Course Main Course, Side Dish
Cuisine American, Comfort Food
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 people
Author Jessica Gray Schipp | #AllergicToEverything®

Ingredients

  • 1/2 pound brown rice elbow macaroni, cooked al dente
  • 3 tablespoons butter
  • 3 tablespoons gluten-free flour
  • 1 tablespoon ground mustard
  • 3 cups milk
  • 1/2 cup yellow onion, finely diced
  • 1 bay leaf
  • 1/2 teaspoon paprika
  • 1 flax egg, recipe in notes (or 1 large egg)
  • 12 ounces sharp cheddar, shredded
  • 1 teaspoon sea salt
  • fresh ground black pepper

TOPPING

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 cup Rice Chex cereal, crushed
  • a dash of paprika
  • Pinch salt and pepper

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a large pot of salted boiling water cook the pasta for 1/2 the time the bag specifies. For my brown rice pasta this is usually 4 or 5 minutes.

  3. While the pasta cooks, in a separate 2 qt. oven / stovetop-friendly pot (I use a cast iron pan), melt the butter. Whisk in flour and mustard, keep it moving for about five minutes. Make sure it's free of lumps.
  4. Stir in the milk, egg replacer, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
  5. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni in and top with remaining cheese.
  6. In a small ziplock combine the Rice Chex, butter, olive oil, and a dash of paprika, salt, and pepper. Crush the mixture together until all ingredients are well combined.
  7. Top the macaroni with the Rice Chex mixture.
  8. Bake uncovered for 30 minutes. Remove from oven and rest for five to ten minutes before serving.

Recipe Notes