Everyone loves this classic comfort food. This oh-so-creamy, gluten-free version is easy, quick, and absolutely packed with cheesy goodness. The quinoa pasta won’t lose its texture in the oven and the sprinkle of parmesan on top adds a savory crunch.

Mmmm, mmmmm, good!

What you’ll need:

2 cups gluten free macaroni (we prefer GOGO Quinoa)

1 cup Kraft tex mex shredded cheese

1/2 cup Kraft Italiano shredded cheese

TIP: Use 1 and 1/2 cups of whatever cheeses you have on hand

1 cup grated cheddar cheese

¼ cup grated Parmesan

2 tablespoons butter or margarine

2 tablespoons sour cream

2 tablespoons Kraft Cheez Whiz or ¼ cup Velveeta, diced

2 tablespoons milk

Salt and pepper to taste

What you’ll do:

Preheat oven to 350 degrees.

Grease a 9 x 11 pan or medium casserole.

Parboil the macaroni in medium sauce pan. If you are using GOGO Quinoa pasta, seven minutes in boiling water is perfect.

Remove from heat, drain, and pour the macaroni back into pot.

Put pot on low heat and add butter, sour cream, cheese whiz (or velveeta), milk, salt and pepper. Stir until cheese is melted.

Add the 1 ½ cups of grated cheese. Stir until melted.

Pour into the greased pan and top with 1 cup cheddar cheese. For a savory crispy coating, sprinkle top of casserole with shredded Parmesan.

Bake for 20 minutes.

For dinner, serve with gf and me’s cedar plank salmon and Mary’s baked beans, or for lunch, try it with gf pizza bagels or with a hotdog wrapped in a potato flour tortilla … delicious!

What’s your favorite gluten free comfort food? Let us know in the comments section below.

Photo copyright gf and me 2013