Recipe For Lizzy’s Macaroni and Cheese


I didn’t plan it, but each month this year has developed a theme. January was healthy foods. February was an amazing month of chocolate. March has evolved into comfort foods. It’s the last month of semi-cool weather here in Florida. Soon, it will be much too hot to make a lot of heavy meals. Stews and casseroles will only be a memory as barbecue and salad start showing up more often on our plates.

When we moved to Florida, it was a revelation to me that macaroni and cheese was considered a Southern dish. I had grown up eating it, so I thought it was more American than regional. How silly of me! This was brought home to me when we shared Thanksgiving 2011 with a “born and bred” Southerner. She was in charge of the menu and asked if I’d like to bring the macaroni and cheese. My answer was, “Uh, what?” Never in my life had I had mac-n-cheese for Thanksgiving. The light dawned and I realized just how Southern the dish was. I begged off that time and asked if I could bring a couple of dishes that were tradition for my family (like turkey and dressing!) We shared a huge meal with ham and turkey, macaroni, potatoes and dressing. It was a fun day for everyone. In the end, I begged the macaroni and cheese recipe from the host. I didn’t get it until she moved away, but I did get it.

I was very excited to see that this recipe can be adapted for a gluten free diet. Normally macaroni and cheese depends on a roux to make a cheese sauce. This recipe, however, calls for a jar of Alfredo sauce. There are a few brands of Alfredo sauce that are labeled gluten free including Classico. Throw in some rice macaroni and voila, you have a lovely, comforting dish that is safe for those who cannot eat wheat. Yeah!! I love it when life works out that way.

1. Info for Lizzy’s Macaroni and Cheese

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: unavailable
  • Calories: unavailable

2. Ingredients for Lizzy’s Macaroni and Cheese

  • 1 lb mozzarella cheese, shredded
  • 1 lb sharp cheddar cheese, shredded
  • 16 oz macaroni, cooked
  • 15 oz jar Alfredo sauce
  • 2 eggs
  • milk

3. Directions:

  1. Mix macaroni, cheese, sauce and eggs in a large bowl.
  2. Place in a greased 9X13 pan.
  3. Add enough milk to fill the rest of the dish.
  4. Bake uncovered at 350 for one hour.

4. Tips and advices:

  • Use gluten free pasta and alfredo sauce to make Gluten Free.

Please rate this article