Homemade Gluten-Free Mac & Cheese with Ham
This yummy Mac & Cheese recipe is a great way to use your left over Holiday ham! In fact, it's a staple for every Thanksgiving and Christmas in the author's house. This isn't your regular Mac & Cheese recipe though, by adding cream of mushroom soup and unsweetened almond milk, it's the ultimate creamy comfort food.
- 1 Large Pot
- 1 8 x 10 or 9 x 11 Deep Baking Dish
- 2 packages Gluten-Free Macaroni of your choice Brown rice macaroni works well
- ½ tsp Olive Oil to keep the macaroni from sticking together
- 2 cups Old or Sharp Cheddar Cheese shredded or grated
- 3-4 tbsp Unsalted Butter
- 1 can or pkge Gluten-Free Mushroom Soup Try GFFP brand Full Flavor Foods
- ¾ cup Unsweetend Almond Milk
- Pepper To Taste (Optional)
- 1½ cups Cooked Ham cut into ½ inch cubes
- Put your pot on to boil with the olive oil to prevent the macaroni from sticking together.
- Preheat your oven to 375°.
- Once the water has reached a boil, add the macaroni and give it a stir.
- Cook the macaroni as directed on the package until al dente. If you over cook the pasta your mac and cheese will be mushy.
- While the macaroni is cooking, grate your cheese and take one tbsp of the butter and smear it across the bottom of your baking dish using the backside of a spoon.
- Open the can of mushroom soup or prepare the packet as directed.
- Once your macaroni is cooked, rinse and drain it thoroughly so that there is as little moisture left on the noodles as possible.
- Scoop or pour a somewhat thin layer of macroni into your buttered dish. Grab a handful of ham and spread it across the macaroni layer.
- Take a spoonful of soup and drizzle it across the noodles until your layer is covered.
- Add about ¼ cup of the cheese and then pour some of the almond milk over the cheese. Next take some of the butter and drop a bit at each corner of the dish and then the middle.
- Option to crack some fresh pepper on each layer. Not too much though so it doesn't over power the dish.
- Repeat the macaroni, ham, soup, cheese, milk and butter in layers until you have used up all of your macaroni. Usually about 3 layers.
- Sprinkle any remaining cheese over the top (or add more) and add your dollups of butter, milk and crack some fresh pepper.
- Bake uncovered in the 375 ° preheated oven for 45 minutes to an hour or until the cheese is crispy on top and the butter is bubbling.
The measurements in this recipe are approximations. Use as much cheese, milk, ham, pepper and butter as to your tastes. You can also add a little parmesan or asiago cheese to add to the flavor palette. You can use regular milk instead of unsweetened almond milk. I just find that regular milk tends to curd and the almond milk stays creamier. If you don’t like crispy cheese on the top, cover it with tin foil and reduce the cooking time to 30 -45 minutes. For a quicker cooking version: cook on convect at 375 for about 30 – 40 minutes or until crispy on top.