Gluten-Free Baked Mac and Cheese with Cauliflower


by: Roti n Rice

The all-time favorite mac and cheese made gluten-free


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serves: 4

8 oz (225g) brown rice macaroni

3 tbsp (45g) butter

2 tbsp rice flour

1 tsp dry mustard

2 1/2 cups (600ml) low fat milk

Salt and pepper

2 cups (8oz/225g) shredded cheese blend (mozzarella, cheddar, and Monterey Jack)

2 cups (225g) cauliflower florets

1/2 cup(g) chopped parsley

1/2 cup (55g) parmesan cheese

4 bacon rashers

1/4 cup (30g) rice cereals, crushed

Nutrition Facts
Gluten-Free Baked Mac and Cheese with Cauliflower

Servings Per Recipe: 4

Amount per Serving

Calories: 734

  • Total Fat: 37.8 g
  •     Saturated Fat: 19.7 g
  •     Trans Fat: 0.4 g
  • Cholesterol: 86.4 mg
  • Sodium: 1356.9 mg
  • Total Carbs: 65.9 g
  •     Dietary Fiber: 2.4 g
  •     Sugars: 9.5 g
  • Protein: 31.3 g

how is this calculated?

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1.  Cook macaroni according to packaging instructions. Drain and rinse under cold water to get rid of starch.

2.  Place in a large bowl and stir in 1 tablespoon butter. Set aside.

3.  Grease an 9” deep casserole dish. Preheat oven to 350°F (180°C).

4.  In a medium sized pot, melt 2 tablespoons butter over medium heat. Stir in rice flour and dry mustard and cook for about 2 minutes.

5.  Gradually stir in milk. When it comes to a boil, season with salt and pepper. Add cheese blend and stir till melted.

6.  Stir in cauliflower and parsley. Turn off heat.

7.  Pour onto pasta and mix well.

8.  Dish into prepared casserole dish. Top with parmesan cheese and bake for 20 minutes or until bubbly.

9.  In the meantime, fry bacon until crisp. Drain on paper towel and crumble into bacon bits.

10.  Remove casserole from oven. Sprinkle crushed rice cereals and bacon bits onto pasta.

11.  Return to oven and bake for another 10 minutes. Remove and serve immediately.

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