Easy Creamy Mac and Cheese Slice Recipe - The perfect meal prep recipe, this make ahead Mac and Cheese slice is packed full of protein and flavour. Cottage cheese and eggs add creaminess and protein to this lunch slice, whilst reducing the fat content. Gluten free, nut free, high protein, clean eating friendly and the perfect work lunch or lunchbox recipe.
Life has been a little bit crazy lately. I feel like I should have all this extra time (maybe because it seems like everyone else does) but instead I've been chasing my tail just trying to keep up.
- Melt butter in a saucepan over medium heat; add onion and cook until translucent, about 3 minutes. Stir potato starch into onion mixture until dissolved, about 1 minute. Slowly pour evaporated milk into onion mixture and stir constantly. Bring sauce to a simmer and remove saucepan from heat.
- While the pasta is cooking, in a separate pot, melt the butter. Whisk in the Gluten Free flour and mustard and keep it moving for about five minutes, making sure the mixture is completely smooth. Stir in the milk, onion, and paprika. Simmer for ten minutes. Temper in the egg. Stir in 3/4 of the cheese.
Meal prep has been one thing that's keeping me somewhat sane though. Each weekend you'll find me in the kitchen making baked oatmeal, breakfast sandwiches, frittatas or some kind of baked option for breakfasts and lunches during the week.
It might take an hour or so out of my weekend, but it saves me so much time during the week.
In a large saucepan, whisk together the flour and milk and place over medium-high heat. Bring to a boil, whisking constantly. Reduce the heat and add the salt, dry mustard, garlic powder, ground black pepper, ground red pepper, and Worcestershire sauce. Cook, stirring constantly, until sauce thickens. Then add 1 cup of Cabot Lite50 Sharp. Easy Gluten Free Macaroni and Cheese that's ready as soon as the gluten free pasta is done cooking. This gluten free mac and cheese recipe uses minimal ingredients and only requires a few simple steps. This gluten free macaroni and cheese recipe is gluten-free, nut-free, and egg-free.
This Mac and Cheese Slice (along with this Bacon Mac and Cheese Slice Recipe) is one of our go-tos because it's quick and easy to make and can be frozen to reheat and eat later on.
We've been loading ours with extra veggies and a vitamin packed secret ingredient to make what seems like an indulgent lunch option even healthier.
Because who said Mac and Cheese can't be healthy?
Baked Mac And Cheese Recipe Gluten Free Sour Cream
This Mac and Cheese Slice is loaded with protein and an easy way to sneak in some extra veggies. I freeze ours in individual slices to defrost in the fridge the night before and then reheat at work.
So let me share the recipe with you >>
Also, this recipe is totally customisable, so you can make it with whatever you have in the fridge. We usually use gouda cheese for extra flavour, but we also make it with whatever cheese we have in the fridge, throwing in fresh or frozen veggies that we have on hand.
Play around with the mix ins, make it your own and let me know what you think!
Homemade Mac And Cheese
Easy Gluten Free Baked Mac and Cheese Slice Recipe
Servings: 6-8 servings
Easy Creamy Mac and Cheese Slice Recipe - The perfect meal prep recipe, this make ahead Mac and Cheese slice is packed full of protein and flavour. Cottage cheese and eggs add creaminess and protein to this lunch slice, whilst reducing the fat content. Gluten free, nut free, high protein, clean eating friendly and the perfect work lunch or lunchbox recipe.
Ingredients:
- 300g gluten free pasta, cooked* (see notes)
- 1 onion, finely diced
- 1/2 tbsp olive oil
- 1 1/2 cups milk
- 1 1/2 cups (175g) grated cheese**
- 2 tbsp (20g) cornflour, dissolved in 1/4 cup water
- 1 cup frozen peas (optional, we use 1-1 1/2 cups of whatever fresh or frozen vegetables we have)
- 1 cup (200g) cottage cheese
- 2 tbsp nutritional yeast*** (optional, see notes)
- 2 eggs
- Salt and pepper, to taste
- 1/3 cup (30g) grated parmesan cheese
Instructions:
- Preheat your oven to 200C/390F.
- Line a baking dish with baking paper and set aside (I used an 8x11' ceramic baking dish).
- Cook your pasta, cooking 2-3 minutes less than the package directions. Drain and set aside.
- In a medium saucepan, saute your onion and oil until your onion is cooked.
- Add your milk and cheese (excluding parmesan) to your saucepan (with the onion) and stir over a medium heat until melted.
- If using, stir through your nutritional yeast.
- Season to taste with salt and pepper and add your cornstarch mixture to the saucepan.
- Stir over a medium heat until your mix thickens.
- Once your cheese sauce has thickened, add your peas/vegetables and pasta.
- In a medium sized mixing bowl, mix your eggs and cottage cheese until combined.
- Add your egg mixture to your pasta, stirring until everything is combined.
- Pour your mixture into your prepared baking dish and sprinkle your parmesan cheese on top.
- Bake for 30-45 minutes or until golden brown and set.
- Allow to cool slightly before slicing and serving, or leave to cool before slicing and placing in the fridge to eat later (this will keep for 2-3 days in the fridge) or freezing to reheat and eat later (we freeze ours in indivdiual slices for a grab and go work lunch).
Notes:
*PASTA: I cook my pasta for 2-3 minutes less than the package directions for this recipe so it's not too soggy. The pasta will continue cooking as you bake it so it's best to undercook rather than overcook the pasta.
**CHEESE: Use a strong cheese like a sharp cheddar or gouda for the most flavour.
***NUTRITIONAL YEAST: I use nutritional yeast to add more of a cheesy flavour as well as some extra vitamins.
**CHEESE: Use a strong cheese like a sharp cheddar or gouda for the most flavour.
***NUTRITIONAL YEAST: I use nutritional yeast to add more of a cheesy flavour as well as some extra vitamins.
mac and cheese, macaroni, gluten free, healthy, high protein, low fat, cottage cheese, lunch, work lunch, meal prep, freezer friendly, freezer meals,
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How has life been for you lately?
And are you a meal prepper? What do you usually make?
I like to make baked oatmeal (this Best Ever Vegan Baked Oatmeal Recipe is my go-to with different mix ins), bliss balls (this week it's this Vegan Salted Caramel Bliss Balls Recipe) and some kind of lunch bake like this mac and cheese slice or our Baked Fried Rice Slice Recipe.
I've also been making Jesse breakfast sandwiches (basically a homemade Bacon and Egg McMuffin with an English muffin, eggs and bacon) because he has to wake up pretty early to get to work.
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From cookstr.com
4/5 (2)
Estimated Reading Time 3 mins
Category Sauces
- Melt the butter in a saucepan and add the cornstarch and rice flour. Combine the mixture with a wooden spoon and cook for 2 minutes on a low heat, stirring occasionally.
- Don't wander away! Gluten free roux is pretty easy to burn. With so few ingredients in such a short time, this is not the step you work on while you multi-task especially if you're trying it for the first time. Flour can burn as can butter if it cooks on a too-high temp. So, while your cooking roux make sure it's just the roux and you.
- Try other flours. Our gluten free roux uses rice flour to create the thickening sauce. This isn't the only gluten-free flour. If you're looking for a different taste, consider using almond flour or even corn flour.
- Sticking to a paleo diet? Substitute another flour for the rice flour. Some great grain-free flour alternatives are cassava flour and plantain flour. You can also substitute the butter for lard, bacon grease, tallow ghee, or coconut oil.