Gluten Free Carrot Cheddar Mac n' Cheese
 
Prep time
Cook time
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This Gluten Free Carrot Cheddar Mac n' Cheese is slightly healthier than the alternative, using lowfat milk, Greek yogurt, and lots of veggies!
Author:
Recipe type: Pasta
Serves: 6-8 servings
Ingredients
  • 2 tablespoons butter
  • 1 small onion, diced
  • 2 carrots, peeled and chopped into pea sized pieces
  • 4 oz. button mushrooms, chopped
  • salt and pepper for seasoning
  • 2 cloves garlic, minced
  • ¼ cup white wine
  • 1¼ cups milk (I used 1%)
  • ½ cup nonfat Greek yogurt
  • 2 tablespoons white rice flour
  • 1½ teaspoons salt
  • ½ teaspoon ground mustard
  • ½ teaspoon dried thyme
  • ¼ teaspoon pepper
  • ¼ teaspoon paprika
  • 1 cup pasta water
  • 8 oz. sharp cheddar cheese, shredded (from a block, so it melts smoother)
  • 1 12 oz. box gluten free rotini noodles (I used Barilla brand)
Directions
  1. Begin boiling salted water for pasta. (Begin boiling noodles once you start sauteing your veggies and make sure to reserve 1 cup of pasta water after boiling.)
  2. In a separate large pot (preferably cast iron dutch oven), heat butter over medium heat. Once pot is hot enough that a drop of water sizzles, reduce heat to slightly below medium and add diced onions, carrots, and mushrooms. Lightly season with a few shakes of salt and pepper. Cook, stirring occasionally for 6-8 minutes or until veggies are crisp tender. Add garlic and cook 2 mins more. Add white wine and cook until reduced, about 3 minutes more.
  3. While wine is reducing, in a small mixing bowl, whisk together milk, yogurt, white rice flour, 1½ teaspoons salt, ¼ teaspoon pepper, ground mustard, thyme, and paprika. Pour mixture into veggie mixture. Bring to a low boil, stirring constantly, and cook until thickened to a chowder consistency. Slowly pour in 1 cup of water, while stirring vigorously, from the cooked pasta. Stir until mixture has come together smoothly. Reduce heat to low and add in shredded cheese, stirring mixture until cheese is completely melted. Toss in cooked noodles and stir to completely coat. Season with salt and pepper to taste.
  4. Serve immediately topped with extra cheese, sour cream, and gluten free croutons or toasted breadcrumbs.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-carrot-cheddar-mac-n-cheese/