Gluten-Free Mac and Cheese Recipe

Just as Irresistible: Gluten-Free No-Mac and Cheese

June 20, 2013 by Leta Shy

What's the secret to making a pasta-less mac and cheese just as irresistible as the classic? Cauliflower. The cruciferous vegetable is the perfect vehicle for a cheesy, creamy sauce made from cheese, coconut milk, butter, and coconut flour. While the resulting dish is gluten-free and under 400 calories, note that it's high in saturated fat, so enjoy this comforting dish in moderation.

Gluten-Free No-Mac and Cheese

From Wheat Belly Cookbook, by William Davis

Ingredients

5 tablespoons butter, divided
1 small onion, minced
1 clove garlic, minced
2 tablespoons coconut flour
1 can (13.6 ounces) light coconut milk
1/2 teaspoon dry mustard
1/4 teaspoon sea salt
2 cups shredded extra-sharp cheddar cheese
1 large head cauliflower, broken into florets and cut into bite-size pieces
1/4 cup grated parmesan cheese
2 tablespoons ground flaxseeds

Directions

In a medium saucepan over medium-high heat, melt three tablespoons butter. Cook the onion, stirring for five minutes or until lightly browned.
Add the garlic and cook for one minute. Stir in the coconut flour and cook, stirring constantly for three minutes or until lightly browned.
Stir in the coconut milk, mustard, and salt. Bring to a boil, stirring constantly.
Remove from heat and stir in the cheddar and cauliflower until blended. Pour into the baking dish.
In a small bowl, combine the parmesan, flaxseeds, and the remaining two tablespoons butter. Sprinkle over the casserole.
Bake for 30 minutes or until bubbling and lightly browned.