It’s no secret that I love cooking in mason jars and drinking out of mason jars. I swear, everything tastes better in a mason jar. It’s a fact.
I have a gluten sensitivity, which means sometimes I can eat it and have no issue and sometimes I eat it and regret it.
I have not completely cut it out of my diet. I just can’t. But, I have tried to make small changes here and there. I have been making homemade macaroni and cheese in mason jars for a few years now and decided to attempt it with gluten free noodles a few months ago. No one that I served it to could tell that they were gluten free noodles. These little jars were a delicious addition to a BBQ, plus, just toss a lid on top and save them for leftovers for a few days. These little mason jars full of goodness have become a staple in our casa for BBQs!
Gluten Free Macaroni and Cheese in Mason Jars
Recipe adapted from my fave, The Pioneer Woman-Go here for the recipe details!
4 cups Gluten Free Noodles (I love this brand the best!)
1 whole Egg, Beaten
1/4 cup (1/2 Stick Or 4 Tablespoons) Butter
1/4 cup Gluten Free All-purpose Flour (Cup4Cup is my fave!)
2-1/2 cups Nonfat Milk (original recipe uses whole milk)
2 teaspoons Dry Mustard
1 pound Grated Cheese
1/2 teaspoon Salt, More To Taste
1/2 teaspoon Seasoned Salt, More To Taste
1/2 teaspoon Ground Black Pepper
Gluten Free Breadcrumbs (optional to top with)
*Head over to The Pioneer Woman’s site for the details on how to make the sauce, etc. My details for how to finish the recipe are below!
To finish the recipe:
Mix the cheese sauce and noodles together in one large pan. Scoop the mixture into the 4 oz. mason jars. I use this cupcake scooper to do this. Top with some grated cheese and breadcrumbs (gluten free) and bake at 350 degrees on a baking sheet for about 30 minutes.
Check out a few of my favorite cooking utensils that I used to make this recipe!