Gluten-Free Macaroni and Cheese, Gluten-Free Spaghetti Squash Casserole

Gluten-Free Macaroni and Cheese

  • 10 oz, gluten-free elbow macaroni
  • 4 cups shredded Cheddar cheese, divided
  • ¼ cup butter or margarine
  • ¾ teas. dry mustard
  • 1 teas. salt
  • 4 cups milk
  • ¼ cup cornstarch

Optional Topping:

  • 2 sliced toasted gluten-free bread
  • 1 teas. softened butter or margarine
  • ½ teas. paprika

Preheat oven to 375 degrees F. Spray a 9×13 inch baking dish with cooking spray. In a large potcook the macaroni in lightly salted boiling water, stirring occasionally, until the macaroni is cooked but still firm, about 8 minutes. Drain macaroni and set aside. In a saucepan over medium heat melt ¼ cup of the butter or margarine. Stir in the salt and dry mustard and then remove sauce pan from heat. In a bowl whisk together the milk and cornstarch and then stir this mixture into the butter or margarine mixture until everything is well blended. Return the saucepan to the stove over medium heat and cook and constantly stir this mixture until the sauce thickens, about 5 minutes.

Remove saucepan from stove. Stir 3 cups of the shredded Cheddar cheese into the sauce until the cheese has melted from the heat of the sauce. Add the macaroni to the cheese sauce and stir well. Pour the macaroni and cheese into the prepared baking dish. You can either top the macaroni and cheese in the baking dish with the remaining 1 cup of Cheddar cheese or you can combine the Cheddar cheese with the toasted bread and other topping ingredients. To make topping break up the toasted bread in a bowl and combine it with the remaining Cheddar cheese, I teas. butter or margarine and paprika. Sprinkle this topping mixture over the casserole dish. Bake in preheated oven until top is crunchy, about 30 minutes.

Gluten-Free Spaghetti Squash Casserole

  • 1 spaghetti squash
  • 1 lb. lean ground beef
  • 2 10oz. cans diced tomatoes with green chilies
  • ½ cup diced onion
  • 3 beaten eggs
  • ½ cup unsweetened applesauce
  • 1 cup chopped spinach
  • 2 Tbsp. tomato paste
  • ½ cup diced green pepper
  • 1 teas. garlic salt
  • 1 teas. dried basil
  • 1 teas. dried oregano
  • 1 teas. black pepper
  • Olive oil cooking spray

Cut the spaghetti squash in half lengthwise and remove the seeds. Preheat oven to 400 degrees F. Spray a 9×13 inch baking dish with olive oil cooking spray. Lightly spray the spaghetti squash with the cooking spray too. Place the squash in the baking dish with the cut side down and bake in preheated oven until the squash is easily pierced with a knife, about 30 minutes. Remove squash from the oven and allow it to cool enough to handle. Reduce the oven temperature to 350 degrees F. In a large skillet over medium heat cook the ground beef and onion until the meat is cooked and no longer pink, about 5 minutes. Drain the skillet and then stir in the diced tomatoes, spinach, applesauce, green pepper, tomato paste, and spices.

Mix well and then remove this mixture from the stove. Use a fork to scrape the inside of the squash into strands of spaghetti. Spray the baking dish again with the olive oil coking spray and then layer the spaghetti squash strands in the bottom of the baking dish. Stir the eggs into the beef mixture and mix well. Pour the beef mixture over the squash. Bake, uncovered, in preheated oven until golden on top and firm, about 1 hour.