Your comfort-food fave got a makeover. A creamy blend of Neufchatel and sharp cheddar guarantees it's still the mac and cheese you love, but with gluten-free noodles and crackers.

Source: Midwest Living

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Recipe Summary

prep:
15 mins
cook:
14 mins
bake:
20 mins at 350°
Servings:
8
Yield:
servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350°. Bring a large pot of lightly salted water to a boil. Cook pasta 2 minutes less than package directions (about 13 minutes). Drain.

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  • Meanwhile, combine 2 tbsp of the butter and the milk in a medium saucepan over medium heat. Bring just to a simmer and stir in Neufchâtel. Toss cheddar with cornstarch and stir into saucepan along with salt and pepper until melted and smooth. Simmer 2 minutes, stirring frequently. Remove from heat and stir in peas and pasta.

  • Melt remaining 1 tbsp butter in a small skillet over medium-high heat. Add cracker crumbs and stir to mix. Brown 1 minute.

  • Coat 8 individual baking dishes with nonstick cooking spray. Divide macaroni mixture among prepared dishes. Top each with about 1 tbsp cracker crumbs. Bake at 350° for 20 minutes.

Nutrition Facts

499 calories; total fat 24g; saturated fat 13g; cholesterol 68mg; sodium 527mg; carbohydrates 56g; fiber 2g; protein 18g.

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