Side Dishes

April 24, 2021

Macaroni and Cheese (Gluten-Free and Grain-Free)

It's never easy to find out that some of your favorite foods make you feel unwell. When my mom learned she needed to cut out gluten and consider cutting grains, I knew I wanted to make her the ultimate comfort meal: Macaroni and Cheese.  

I love the Jovial Foods brand and have been using their products for years, but recently they came out with a grain-free rotini utilizing cassava flour. I have noticed that this pasta can become "crumbly" and fall apart if it sits in the sauce too long or is baked. The cassava flour pasta typically cooks for 11 minutes according to the package directions, but if you bake it, you will only want to cook the pasta for 8 minutes. This means you must cook the pasta and pull it from the hot, salted water before al dente.

I also wanted to skip the cream and let the dairy come from all the yummy cheese. This means grabbing a can of evaporated milk and some Kettle Fire Chicken Bone Broth, a personal favorite.

I doubt whether Macaroni and Cheese will ever be considered healthy by the diet industry, but that doesn't mean you shouldn't enjoy it and make it work for your body. Also, fuck the diet industry.

Macaroni and Cheese (Gluten-Free and Grain-Free)

A decadent grain free and gluten free version of the ultimate comfort food. Made in a skillet and can be baked to bring it to the next level of goodness.


16oz Jovial Foods Cassava Rotini
6 tablespoons butter
3 tablespoons cassava flour or gluten-free flour mix
1 can evaporated milk
1 box Kettle Fire Chicken Bone Broth
1 teaspoon dijon mustard
1/4 teaspoon white pepper
4 cups shredded cheese (I used a combination of sharp cheddar and queso chihuahua)
1/2 tablespoon olive oil
1/4 cup shredded parmesan cheese


In a large pot of salted boiling water, add your pasta slowly so that the water stays at a steady boil. Cook for 8 minutes. Strain pasta and set aside.

In a skillet, add the butter and melt over low heat. Add the flour and whisk until combined, slowly cooking the flour on low heat for 5 minutes. While the flour and butter cook, add the evaporated milk and bone broth to a microwave-safe bowl. Heat for 3 minutes. Once flour and butter has cooked on low for 5 minutes, slowly whisk in your milk/bone broth mixture. Add the dijon and white pepper. Remove from heat. Add the shredded cheese and whisk until melted and combined into the liquid. Add the pasta and mix well.  

Prepare your baking dish with olive oil and pour cheesy noodles into the dish. Top with shredded cheese and optional sweet paprika. Bake at 350˚ for 20 minutes. Broil on high for 4 minutes to get a crispy top. Let cool for 5 to 10 minutes before serving.


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July 17, 2022
I really like it but no words on vitamin what kind and how much Thank you very much for share your experience I will try and hope my crazy rescue baby will love it 💕💕💕
Yas Longoria
July 17, 2022
I love this