Gluten-Free Vegetarian Mac and Cheese
Gluten-Free Cooking
I've come to believe that my middle daughter may have a gluten allergy or sensitivity; we noticed that every time she ate gluten products she would feel a little bit sick. Since switching her to a gluten-free diet, she's felt much better. Now, when I go to the store, I shop for gluten-free products. I feel lucky that my grocery store in The Netherlands has a gluten-free department. If your local store doesn't carry these types of items, you can find many options online.
Cook Time
Ingredients
- 1 head of cauliflower, chopped into small florets
- 5 tablespoons mild olive oil
- 1/2 tablespoon ground nutmeg
- 300 grams gluten-free penne rigate
- 200 grams vegetarian strips of bacon
- 3 tablespoons gluten-free wheat flour
- 175 grams aged Gouda cheese, grated
Instructions
- Preheat the oven to 200 degrees.
- Bring a large pot of water to boil on the stove and cook the gluten-free penne rigate pasta according to the instructions.
- In a separate pan with water, add the chopped cauliflower. Cook until the cauliflower has softened but isn't too soft.
- In a bowl, mix the vegetarian bacon and cheese.
- Oil a large baking dish. When the pasta and cauliflower are done, mix them together in the baking dish. Add the vegetarian bacon and cheese. Mix well.
- Bake for about 35 minutes.
Tips
- If you don't need this recipe to be gluten-free, you can substitute wheat-based pasta.
- If you don't need the mac and cheese to be vegetarian, you can substitute real bacon.
Nutritional Information per Serving
| Nutrition Facts | |
|---|---|
| Serving size: 1 | |
| Calories | 825 |
| Calories from Fat | 369 |
| % Daily Value * | |
| Fat 41 g | 63% |
| Carbohydrates 72 g | 24% |
| Fiber 7 g | 28% |
| Protein 39 g | 78% |
| Sodium 1160 mg | 48% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
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© 2020 Agnes Laurens
Comments
This recipe looks delicious and not too difficult to make. Thank you for this recipe.
- AUTHOR
Linda:
My daughter loved it! And that is the most important thing as a mother: that my child ate!
Thanks for the comment.
This sounds like a tasty meal. I like the fact that it's both gluten free and vegetarian. Thanks for sharing the recipe.
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