Gluten-Free Macaroni and Three Cheeses with Bacon

This is a very rich and flavorful macaroni and cheese dish that could be enjoyed as either a side dish or a main course! If the right gluten-free macaroni noodles are used (I recommend a quinoa-based elbow macaroni) this tastes as close to the real thing as you can get!

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 587 Calories

Ingredients

• 2 cups heavy whipping cream
• salt and ground black pepper to taste
• 8 ounces shredded Cheddar cheese
• 16 ounces gluten-free elbow pasta
• 8 ounces shredded fontina cheese
• 8 ounces shredded Gouda cheese
• 8 slices cooked bacon, chopped (Optional)

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Step 2

Bake in the preheated oven until cheese is melted and bubbling, about 15 minutes.

Step 3

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes. Drain.

Step 4

Pour cream into a large saucepan over medium heat and season with salt and pepper.

Step 5

Measure about 2 tablespoons Cheddar cheese, 2 tablespoons fontina cheese, and 2 tablespoons Gouda cheese; set aside. Stir remaining Cheddar cheese, fontina cheese, and Gouda cheese into cream; cook, stirring frequently, until cheeses are melted and cheese sauce is smooth, about 5 minutes. Remove saucepan from heat.

Step 6

Mix pasta into cheese sauce until evenly coated; fold in bacon. Pour macaroni and cheese into the prepared baking dish and top with reserved cheese mixture.