No surprise, like everyone, we’re big fans of macaroni and cheese. I’ve shared a stovetop real food mac and cheese in the past. This one is gluten-free, too, but it’s also baked and has a brown-rice thickened cheese sauce with smoked paprika. It’s worth the extra time to make the sauce and bake the dish. It’s absolutely scrumptious with the toasty oven-baked cheese.
Also? Though it’s gluten free, the organic brown rice noodles leave nothing to be desired. Absolutely no one can tell the difference and everyone is completely satisfied. So good. If you haven’t already, you should try them in lasagna, spaghetti, or… macaroni and cheese. Seriously, even if you’re not gluten-free.
I usually make the recipe below with three packages of noodles, not two as written. The sauce and everything else still works. Then I pack it into two casserole dishes and bake. We eat one that night and the other gets reheated the following night. (Because with mac and cheese, everyone’s okay eating it two nights in a row!)
Sausage Macaroni and Cheese (Gluten-Free)
- 1 pound grass-fed sausage mixture or ground meat
- 1 onion, diced
- 2 12-ounce packages organic brown rice macaroni noodles (Tinkyada brand recommended)
- 1/4 cup butter or other traditional fat
- 1/4 cup sprouted brown rice flour (or sprouted flour)
- 2 cups whole milk (or nondairy milk)
- 2 cups shredded cheese
- 1 teaspoon dry ground mustard
- 1/2 teaspoon garlic powder
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper, plus additional
- 1/4 to 1/2 teaspoon smoked paprika (optional)
Makes one 11″ deep square pan or one 9″x13″ pan.
Preheat oven to 350 degrees Fahrenheit. Cook noodles until still somewhat hard (about 2/3 to 3/4 of the usual cooking time). Drain noodles, then place back in pot and cover to keep warm until needed. While noodles are cooking, brown beef and onion over medium heat until cooked. Remove from heat and set aside. In a medium saucepan, melt butter over medium heat. Add flour and stir well. Add milk. Bring to a simmer and let simmer until it just starts to thicken. Turn off heat. Add shredded cheese and all spices. Mix until cheese is melted and it is smooth. Pour into pot with the noodles. Add browned beef to mixture. Toss noodles and meat with sauce to coat. Transfer to 9-inch-by-13-inch or 11-inch deep square baking dish. If you have extra mixture, just put it in a smaller casserole dish to bake, too. Sprinkle with pepper. Cover and bake for 35 to 40 minutes. Serve.
Hope you like this! How do you dress up your macaroni and cheese?
Want more help with allergy-free cooking? Learn the ins and outs of nourishing allergy-friendly cooking in our online class.
This post may contain affiliate links. Thank you for supporting GNOWFGLINS with your purchases.
I want to help you look good, feel good, and do good...
... with 100s of videos and recipes, step-by-step tutorials, and easy-to-implement weekly menu plans.
It's the healthiest, tastiest, and most natural food you've ever imagined... the way God meant you to prepare it. As a member, you get:
- 100s of videos in bite-size pieces
- Weekly meal plans for you and your family
- Access to 9 traditional cooking classes
- Exclusive recipes
- and more!