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Macaroni and Cheese with Fire Roasted Tomatoes (Gluten Free)
Source: Recipes From "Easy, Gluten-Free" Reprinted with permission from American Dietetic Association Easy Gluten-Free by American Dietetic Association, Tricia Thompson MS RD, and Marlisa Brown MS RD CDE CDN, published by John Wiley & Sons

This is a nice twist on a familiar dish. This recipe calls for brown rice pasta which is readily available in natural food stores.

Prep Time: 25 minutes
Cook Time: 30 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 141.5
Total Carbs 14.8 g
Dietary Fiber 1.0 g
Sugars 4.8 g
Total Fat 5.3 g
Saturated Fat 3.3 g
Unsaturated Fat 0.2 g
Potassium 26.1 mg
Protein 8.7 g
Sodium 334.1 mg
Dietary Exchanges
1 Fat , 1 Vegetables , 1/2 Milk , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Preheat oven to 350°F.
  2. Spray a 2 quart casserole dish with cooking spray or lightly coat with vegetable oil.
  3. Cook pasta in boiling water until just tender. Do not overcook. Drain pasta, rinse and set aside.
  4. In a medium saucepan, melt butter over medium heat. Stir in brown rice flour and cornstarch. Cook for 1 minute
  5. Using a wire whisk, add milk and vegetable broth, whisking until smooth.
  6. Bring to a boil over medium heat, stirring constantly, until thickened.
  7. Remove from heat. Stir in pepper, nutmeg and cheese until melted.
  8. Mix pasta with tomatoes and cheese sauce. Pour into prepared casserole. Cover with foil and bake in preheated oven for 30 minutes until hot and bubbly.

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