Gluten-Free Vegetarian Mac and Cheese
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.
- 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
- 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.
- 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
|Serving size: 1|
|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