Small Batch Gluten Free Stovetop Mac & Cheese
Mac & Cheese is a classic meal for kids and adults alike. I wanted to take this classic recipe and add a few healthier ingredients. As a parent you are constantly thinking about what you should feed your child and whether they getting all of the nutrients they need. Kids keep us on our toes and are constantly changing what they like and don’t like. I always remember a piece of advice my friend Cailin gave me before my son was born. She said “everything is a phase,” which is so true, even beyond food. My little nephew Jack has been enjoying Mac & Cheese lately and my sister wanted a homemade recipe to try with Jack so he could enjoy real ingredients compared to the prepackaged product that he loves.
There are so many homemade versions of Mac & Cheese out there. Some baked, some stovetop, with squash, cauliflower, no pasta, the list could go on. The most popular healthy twist is using butternut squash, but I decided to keep the recipe classic, while adding some healthier options.
I chose to use the stovetop method because it was close to what little Jack was already eating and I thought a baked version would provide too much texture for his young palate. I also wanted to the steps to be as simple as possible so boil, mix, melt and serve was the best way to go. I opted for a small elbow pasta for his little hands to hold. The pasta happened to be gluten free which can be a great option for kids or adults who are sensitive or allergic to gluten. I found some organic American sharp cheddar cheese, already pre-shredded, which is a time saver for mom. The evaporated milk was also low-fat. The calcium found in milk and cheese is great for his growing body, so I did not want to eliminate that. Putting these ingredients together was so simple. Follow the recipe below and this Mac & Cheese is guaranteed to make your kids (or adults) happy.
How do you put a twist on Mac & Cheese? Leave a comment below
- 4 Ounces - Small Gluten Free Elbow Macaroni
- Pinch of Salt
- 4 Ounces - Low Fat 2% Evaporated Milk
- 1/8 cup of beaten egg or egg beaters
- 1/4 Teaspoon - Ground Mustard
- 4 Ounces - Sharp or Extra Sharp Cheddar (2 ounces for a less cheesy result)
- 3 Ounces - American Cheese (1.5 oz for a less cheesy result) (I also bought organic cheese singles)
- 1/4 Teaspoon - Cornstarch
- 3 Tablespoons - Butter
- In a medium pot, boil water and cook pasta for 6 minutes. The pasta I purchased stated 8 minutes to cook, but since the pasta will also have additional cook time with the cheese, I removed it from the water at 6 minutes
- Meanwhile, in a medium bowl, whisk together the evaporated milk, egg and ground mustard, set aside
- In a large bowl, add the cheddar and American cheese. Toss with cornstarch, Set aside
- When pasta is drained, add it back to the same medium pot. Add the 3 tablespoons of butter and put oven on low heat. Melt the butter completely
- Once pasta is coated with butter, add the milk/egg mixture and stir. Then add the cheeses
- Stir until all the cheese is melted, pull off the heat. Serve and enjoy!
Nicole is a professional photographer, mother to an energetic child, and founder of Make and Taste. She has been a Commercial, Editorial and Lifestyle photographer for 10 years and has been published in various magazines and brand websites. Nicole is passionate about providing her child with meaningful experiences and documenting all of the fun along the way. You can always find her baking with her 6 year old and enjoying a good cup of coffee.