Stove Top Goat Cheddar Mac and Cheese (Gluten Free)

Gluten-Free Goat Cheddar Mac and Cheese - Kid friendly, and NO cow dairy! -Creamy and delicious. - The Nourishing Gourmet

Gluten-free noodles topped with an ultra creamy and mild cheese sauce that is free of any cow dairy, but rich and creamy with goat cheddar and chicken broth. Yum! This dish is gluten-free and cow dairy-free, but still has that lovely creamy flavor and perfect noodles that I loved as a child.

I’m glad that my children eat a variety of nourishing foods, including ones that I wouldn’t have ever eaten as a child ¬– foods like caviar and seaweed and dark greens. But sometimes it’s also fun to share nourishing versions of my favorite childhood dishes. And my favorite by far was mac and cheese. Growing up my mom would make big dishes of oven-baked mac and cheese. Yum!

The problem is that some of us don’t do well with cow dairy, and half the family is gluten-free. I had been tossing around the idea of making a goat cheddar mac and cheese recipe, but I was a little worried about how it would turn out. I finally took the plunge, and it came out wonderful!

Did you know that macaroni and cheese was a popular penny-pinching dish for a long time? I’ve read several references to it as such in old cookbooks – one of which was one that helped the poorest city folks know how to cook frugally for their families.

But I was very amused by the references to mac and cheese in the book, Below Stairsby Margaret Powell (Amazon links are affiliate).  Have you heard of it before? Margaret was born in 1907, and worked as a kitchen maid and later as a cook, and this book is her autobiography. Her book is supposed to have inspired both Upstairs, Downstairs, as well as Downton Abbey. I read it recently and enjoyed it. It must have been eye opening at the time for the upper class to see themselves through the perspective of one of the maids. Plus, Margaret has a witty and insightful writing style that makes this book so much fun!

For example, when talking about trying to find a husband, “Men are very susceptible to flattery. Even a man with a face like the back of a bus, if you tell him he doesn’t look too bad, believes you. You can stuff men up with any old yarn. They believe anything. You’ve only got to gaze into their eyes, and sound as though you mean what you say. I’ve tried it so I know it’s true.”

Or on cooking, “It’s a funny thing, but the less cooking you know how to do, the more competent you feel. It’s only when you know how to cook that it worries you when it goes wrong, because when you don’t know, you don’t know it’s gone wrong. The more experienced I got the more I worried. I soon realized when a dish wasn’t perfection. Not that I could have hoped to have a dish that was perfection at Lady Gibbons’ because even the best cook in the world can’t make a dish out of poor ingredients.”

The book is full of rich little nuggets like above that make this book a riot to read (but also full of human insight). And while reading the book, I noticed that my favorite dish was treated rather poorly. In pre-war times in the wealthy households that she worked in, mac and cheese was not held in high regard at all. Margaret describes how some of the households went through vast amounts of cream and meat and all sorts of good ingredients to make elaborate 12-course meals for their every dinner upstairs, while downstairs, the servants were fed far less scrumptious meals.

She says, “What we had at night were the left- overs of the day before or a macaroni cheese or welsh rarebit. It wasn’t Mrs. McIlroy’s fault [the cook], she wasn’t allowed to give us more. Some of the maids used to moan like mad and say they never got enough to eat. I didn’t moan, but I used to feel it wasn’t fair.“

What! My beloved mac and cheese snubbed by even the servants? But on second thought, considering we do all of our housework ourselves, I guess we are the servants of our household, and so it is fitting that we eat creamy and delicious poor man mac and cheese. 😉

If you, like me, accept humble fare instead of 12-course meals, I hope you’ll enjoy this lovely little dish. (And if you love books, check out Below Stairs ).

Goat Cheddar Cheese Sauce - Pour over noodles for mac and cheese OR over steamed vegetables. Yum! -- The Nourishing Gourmet

This creamy cheddar sauce is perfect not only noodles but also over steamed vegetables for a low-carb option (or just a very yummy vegetable side!). Try it with cauliflower!

Notes on the recipe:

  • I used the this gluten free pasta (they hold together well and taste great), but you can use whatever brand/kind you like. You can get them here on Amazon.
  • I didn’t use goat milk in this recipe to replace cow milk. Why? Goat milk tends to get more “goaty” in flavor when heated. I was nervous about using chicken broth as I was concerned it would be too thin, but it turned out great. I used store bought, and not homemade, but homemade would be even better.
  • You can make this into baked mac and cheese by putting the finished mac and cheese in a pan, and sprinkling with cheese and putting in a 350F oven for 20-25 minutes.
  • Make sure you use a mild cheese (not “goaty” cheddar) for this recipe.

Gluten-Free Goat Cheddar Mac and Cheese - Kid friendly, and NO cow dairy! -Creamy and delicious. - The Nourishing Gourmet

Other Recipes Based on Books:

Stove Top Goat Cheddar Mac and Cheese

Serves 4

Ingredients: 

  • 8 ounces of gluten free elbow noodles
  • 2 tablespoons butter of choice (Goat, sheep, or cow, if you can tolerate it) OR oil or fat of choice (you can try bacon grease too!)
  • 2 tablespoons tapioca flour (Or try arrowroot or organic corn starch)
  • 1 cup of chicken broth, homemade or store bought (made with real food ingredients)
  • 1 heaping teaspoon mustard powder
  • ½ pound of mild goat cheddar, grated
  • Unrefined salt
  • Pepper
  • Optional flavor addition: dried or fresh thyme, paprika, cayenne, fresh chives, diced cooked bacon

Directions:

1. Cook the noodles according to the packages instructions until JUST cooked (don’t overcook). Make sure you boil in salted water. Drain and rinse.

2. For the cheese sauce: In a large saucepan, melt the butter over medium heat, and whisk in the tapioca flour. Whisk for one to two minutes (don’t allow it to burn) and then slowly whisk in the broth. It should thicken almost immediately. Once it has thickened, add the goat cheddar, and stir until the goat cheddar has melted (about five minutes or so). Salt and pepper to taste. Add any flavor additions. The sauce should be on the verge of being too salty, as it will be diluted on the noodles.

3. Pour the noodles into the sauce, and gently fold into the cheese sauce. Serve right away and enjoy!

(To bake: Pour into a casserole dish, sprinkle with more cheddar cheese. Bake in a 350F oven for 20-25 minutes.)

Stove Top Goat Cheddar Mac and Cheese (Gluten Free)
 
 
Ingredients
  • 8 ounces of gluten free elbow noodles
  • 2 tablespoons butter of choice (Goat, sheep, or cow, if you can tolerate it) OR oil or fat of choice (you can try bacon grease too!)
  • 2 tablespoons tapioca flour (Or try arrowroot or organic corn starch)
  • 1 cup of chicken broth, homemade or store bought (made with real food ingredients)
  • 1 heaping teaspoon mustard powder
  • ½ pound of mild goat cheddar, grated
  • Unrefined salt
  • Pepper
  • Optional flavor addition: dried or fresh thyme, paprika, cayenne, fresh chives, diced cooked bacon
Instructions
  1. Cook the noodles according to the packages instructions until JUST cooked (don’t overcook). Make sure you boil in salted water. Drain and rinse.
  2. For the cheese sauce: In a large saucepan, melt the butter over medium heat, and whisk in the tapioca flour. Whisk for one to two minutes (don’t allow it to burn) and then slowly whisk in the broth. It should thicken almost immediately. Once it has thickened, add the goat cheddar, and stir until the goat cheddar has melted (about five minutes or so). Salt and pepper to taste. Add any flavor additions. The sauce should be on the verge of being too salty, as it will be diluted on the noodles.
  3. Pour the noodles into the sauce, and gently fold into the cheese sauce. Serve right away and enjoy!
  4. (To bake: Pour into a casserole dish, sprinkle with more cheddar cheese. Bake in a 350F oven for 20-25 minutes.)

 

Spaghetti Squash Pizza Pie

Spaghetti Squash Pizza Pie

By Andrea, from It Takes Time

With just four ingredients, you can create this kid-friendly real food Spaghetti Squash Pizza Pie for $10!

Spaghetti squash is the basis for this simple kid-approved recipe. This popular alternative to pasta is a variety of winter squash with a mild taste and is low-carb. It is quickly transformed into a crust that can be topped with a variety of vegetables, cheeses, and tomato. This recipe is gluten-free, grain-free, and dairy-free!

I purchased all three ingredients at a local health food store. I like Bionaturae tomato paste because it’s organic and packaged in glass. I love Applegate meat products for their commitment to real food and label transparency.

Spaghetti Squash Pizza Pie ingredients for $9.46

Where ever you derive your ingredients for this meal, your family will love it!

Spaghetti Squash Pizza Pie

  • 1 medium/large spaghetti squash
  • 1 tablespoon melted butter or ghee.  (Olive oil may be substituted.)
  • 1 egg
  • 4 ounces tomato sauce or diluted tomato paste
  • 4-6 nitrate-free pepperoni
  • sea salt to taste
  • black pepper to taste
  • optional pizza seasonings

Directions

Pierce whole spaghetti squash with knife or fork.

Place in shallow baking dish with water.

Bake at 400 degrees till soft.

Cut and remove flesh. Discard seeds and skin.

Place squash in nut milk bag or cheesecloth. Squeeze to remove moisture.

Place squash in a bowl. (You’ll need 3-4 cups of flesh. If you have extra, save for another use.)

Add lightly beaten egg and desired seasonings.

Blend thoroughly.

Press into pie plate.

Bake at 400 degrees for approximately 20 minutes.

Remove from oven and top with tomato sauce and pepperoni. (Feel free to add raw milk cheese, onions, or vegetable toppings.)

Cook in the oven for another five minutes till done.

Enjoy!

Spaghetti Squash Pizza Pie
 
 
This kid-approved recipe is readily made with just 4 ingredients. Add or subtract depending on dietary needs and preferences.
Ingredients
  • 1 medium/large spaghetti squash
  • 1 tablespoon melted butter or ghee. (Olive oil may be substituted.)
  • 1 egg
  • 4 ounces tomato sauce or diluted tomato paste
  • 4-6 nitrate-free pepperoni
  • sea salt
  • black pepper
  • optional pizza seasonings
Instructions
  1. Pierce whole spaghetti squash with knife or fork.
  2. Place in shallow baking dish with water.
  3. Bake at 400 degrees till soft.
  4. Cut and remove flesh. Discard seeds and skin.
  5. Place squash in nut milk bag or cheesecloth. Squeeze to remove moisture.
  6. Place squash in a bowl. (You’ll need 3-4 cups of flesh. If you have extra, save for another use.)
  7. Add lightly beaten egg and desired seasonings.
  8. Blend thoroughly.
  9. Press into pie plate.
  10. Bake at 400 degrees for approximately 20 minutes.
  11. Remove from oven and top with tomato sauce and pepperoni. (Feel free to add raw milk cheese, onions, or vegetable toppings.)
  12. Bake for five minutes till done.

 

How to Freeze Meatballs

Follow this simple method to make your own freezer meatballs! You can take out as many as you like at a time. You can use your favorite recipe, or you can use this grain-free, egg-free Italian Meatball recipe. Yum!
Having frozen meatballs on hand is very convenient. You can easily take out just as many as you need and use them in a variety of recipes. However, I don’t know if I have yet seen meatballs made with the ingredients I’d like, in the store, let alone ones that would mesh well with our allergies/intolerances.

Thankfully, making your own frozen meatballs is very easy and simple to do! I used my recipe for grain-free, egg-Free, and dairy-free Italian Meatballs, and made up a massive batch for my freezer. You can use whatever recipe you’d like though! The method is the same regardless.

I lost several weeks to being under the weather recently, and as someone who is expecting to give birth in the next 2-4 weeks, I am playing catch up on both my rest and my chores! I had grand plans for freezer meals but have had to cut back on some of them because of lack of time. However, meatballs were on the “must do” list, and I was thankful to get them done this week.

It was actually some of you who put this idea into my head! Several of you have mentioned that my recipe for meatballs froze really well, and I was always planning on trying it “sometime”. I decided there was no time like the present! There was something so satisfying about putting that bag stuffed full of frozen meatballs into the freezer too. So thank you!

A few notes on the ingredients I used

We choose to use grassfed ground beef. I was thankful to be able to buy some locally for a decent price and we love the added health benefits to grassfed beef. I quadrupled the recipe, and I replaced one of the pounds of beef for chicken liver for even more nutrition. You can read about the nutritional benefits of liver here. You can also read more about nutrient dense foods in general (including liver) here.

How to make Freezer Meatballs

Make and shape meatballs according to the recipe you’ve chosen to use. I used my recipe for Italian Meatballs. I recommend making small meatballs (I make mine about the size of a pingpong ball or even smaller), not the large fist sized ones.

Bake in the oven (my recipe cooks at 400F for 12-18 minutes) until done. If you are using lean meat, use parchment paper or oil the pan lightly.
Remove from oven and let cool.

Place on a parchment covered bake sheet, making sure the meatballs aren’t touching. They will have shrunk in size when cooking, so I put two pans worth of baked meatballs onto one pan for freezing, and place in the freezer on a flat surface. This ensures that the meatballs won’t freeze sticking together. Freeze until hard.

Remove from freezer and pop into a freezer bag or desired container, and freeze! Use within three months.

How to reheat frozen meatballs

I’m told that a favorite way to enjoy frozen meatballs is to reheat them in a slow cooker in a favorite sauce(think sweet and sour or spaghetti sauce). It only takes 1-3 hours on high, and I like that this would help keep the meatballs moist while they reheat. They can also be dropped into a soup for meatball soup, reheated in a sauce on the stovetop, or reheated in the oven (350F for 15- 20, or until hot in the middle).

Follow this simple method to make your own freezer meatballs! You can take out as many as you like at a time. You can use your favorite recipe, or you can use this grain-free, egg-free Italian Meatball recipe. Yum!

Easy Crock-pot Chicken Teriyaki (For Delicious Rice Bowls!)

Crock-pot Chicken Teriyaki Blowls- The Nourishing Gourmet

By Katie Mae Stanley, Contributing Writer

Chicken is gently flavored with an easy and simple homemade teriyaki sauce and then cooked in a crock-pot. Serve with rice and steamed vegetables and you have a lovely meal for a busy night!

In our busy lives, it is very tempting to get food out or settle for processed foods to save on time. Those may be fine for the occasional treat, but our bodies need nourishing foods on a regular basis to thrive. Few things weaken the body more than poor food choices. But I understand those busy days where it’s hard to get food on the table. Believe me, I’ve had many of those days myself.

I want to share with you the two appliances that have been instrumental in getting nourishing food on the table in the busy seasons of life. My crock-pot (affiliate links, Hamilton Beach Slow Cooker is a great brand to use) and rice cooker (I love my Vitaclay Rice Cooker) are two of my best friends. Okay, maybe not my friends, but as far as appliances go they are right up there with my Blendtec and grain mill! Crock-pots and rice cookers allow you to prepare nourishing meals that you can fix and forget. Many of these appliances are now programmable to keep food hot for up to 12 hours after the food has finished cooking.

The options are endless when you are cooking in a crock-pot, but this teriyaki recipe is one of my favorites. Teriyaki is bursting with flavor with the perfect balance of sweet and savory. Kimi shared a tip for the easiest marinade ever, soy sauce (or tamari) and unrefined sugar of choice (such as coconut sugar). It can’t get any easier than that, right? For this dish, I followed that basic idea and added a bit of ginger since I love the pop of flavor it adds. If you don’t feel like adding ginger, it is totally optional.

Have you ever gotten teriyaki rice bowls? I remember loving them in high school, and they were so tasty! I haven’t had one in years but decided that is was time to have one again in the convenience of my home. My trusty crock-pot and rice cooker made this a very easy meal to throw together with almost no work. I chose to steam some broccoli for about 10 minutes to go with my rice bowl but you could use any vegetable you have one hand.

Here are a few more teriyaki dishes:

Crock-pot Teriyaki Bowls
 
Author:
Recipe type: Main Dish
Cuisine: Japanese
Serves: 4-6 servings
 
Ingredients
  • 2 pounds chicken breast or thighs, boneless and skinless
  • ¾ cup soy sauce or tamari (use tamari for gluten free option)
  • ⅓ cup sucanat or coconut sugar (palm sugar)
  • ¼ cup water
  • 1 inch fresh ginger, grated
  • 4 green onions, chopped (optional)
  • 2 tablespoons sesame seeds (optional)
Instructions
  1. Mix the soy sauce or tamari, sugar of choice, water and grated ginger in a cup or small bowl.
  2. Place the chicken in a crock-pot. Pour the sauce evenly over the chicken.
  3. Cover with the lid and cook on low for 5-6 hours or high for 2-3 hours.
  4. Slice the chicken once it is done cooking.
  5. Serve with white rice and steamed broccoli.
  6. If desired garnish with chopped green onions and sesame seeds. Enjoy!