Main courses/ Recipes

Gluten-free healthy Mac 'n cheese


 Mac 'n cheese is a typical dish of American and English everyday cooking. It is abbreviated to macaroni and cheese. But of course you can make it with all kinds of pasta shapes. The principle remains the same: Creamy and delicious! ???

The whole thing goes of course also in healthy! With vegetables, hidden leaf spinach and coconut milk, the whole thing becomes healthy, but tastes just as delicious as the original. The broccoli is a little nutritional miracle and gives us a lot of vitamins C, E and K as well as some vitamin B complexes. We also get calcium, magnesium, iron, zinc and potassium! In other words: protects the heart, provides beautiful skin and is good for eyes and bones. It also has plenty of antioxidants that protect our cells from radicals! The peas add an extra portion of protein! ??

I think the young leaf spinach camouflaged in grated cheese is great! You can't sell it so well to children (and also many adults 😉). Well hidden in this dish it doesn't stand out at all, but your body cells will be happy about its wonderful minerals and vitamins! ?

And all these wonderfully healthy nutrients are available in a creamy pasta casserole topped with cheese. Well then, why don't you start writing tomorrow's grocery list?

Another little tip for everyday family life: My Mac 'n cheese is simply the perfect everyday dish. Because sometimes you cook before the kids come and the meal is ready a little earlier. Or you're later than you thought. There's always the perfect solution:

The pasta tastes delicious even before you put it into the casserole dish. They are actually already an independent dish at this point. So: late on: the noodles are simply not gratinated but eaten directly. Too early: The noodles are baked with cheese in the casserole dish and are perfect when the children arrive from school. ??

Gluten-free healthy Mac 'n cheese

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Main courses
By Sandra Ludes Serves: 4 servings
Cooking Time: 15 minutes + 30 minutes baking time


  • 250 g wholemeal rice noodles (or noodles of your choice)
  • 1 clove of garlic in small pieces
  • 300 g frozen broccoli in florets
  • 100 g frozen peas
  • 2 tablespoons coconut oil
  • 600 ml creamy coconut milk from the can
  • 30 g Parmesan cheese
  • 150 g grated young Gauda
  • 1 handful of baby spinach leaves
  • 50 g flaked almonds
  • 1/2 tsp salt
  • 6 pinches of pepper



Preheat oven to 180 degrees top and bottom heat.


Cook the pasta according to the instructions on the packet.


Sauté the garlic and vegetables in a deep frying pan with coconut oil for 5 minutes, stirring continuously. Add the coconut milk and simmer for 10 minutes. Stir well in between.


Grate the Parmesan, half of the grated Gauda, pepper, salt and the spinach leaves in a high performance mixer, add to the pan and stir in.


Now it's getting creamy! Season to taste again and add some more spices if necessary.


Grease a baking dish with a little coconut oil.


Stir the noodles into the creamy vegetables in the pan and put everything into the casserole dish.


Sprinkle the rest of the grated Gauda on top and who wants to spread almond flakes on top.


Now for 30 minutes in the oven and enjoy!


(My children don't like the flaked almonds so much on the casserole. So I always put them on only one side of the casserole dish for me and my husband. The child half is then "almond flake free 😉

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