NAG-free Mac-n-Cheese Royale

NAG-free Macaroni and Cheese Royale

Given that we have several smaller children, this recipe is on the menu almost once a week (which is killer for me, lover of variety, but hey, they eat it.) Every once in awhile, we will have guests, or eat mac-n-cheese elsewhere, and the kiddos are always confused about it being different.

NAG-free Macaroni and Cheese Royale

Skip the box and enjoy the comforting creamy dish instead.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Course
Cuisine: American
Diet: Gluten Free
Keyword: casserole, family favorite
Servings: 6
Author: Dimples


  • 1 lb GF elbow macaroni (We like Tinkyada best)
  • 1 cups cheddar cheese shredded, 1/4 cup reserved
  • 3/4 cup Gruyere cheese shredded
  • 1 12 oz. can Evaporated Milk (or heavy cream)
  • 3/4 cup each: chopped broccoli diced carrots, chopped butternut squash
  • 3/4 cup frozen chopped spinach defrosted and drained
  • 1/2 cup spring peas
  • 1 tsp horseradish finely minced
  • 1 tsp lemongrass finely minced
  • 1/3 cup caramelized fennel bulb chopped
  • 1 tsp dry mustard or 2 tsp. prepared mustard
  • 1 teaspoon salt
  • 1/4 tsp pepper


  • 3/4 cup gf panko breadcrumbs
  • 2 tbsp butter softened
  • 1/2 tsp nag-free poultry seasoning


  • Place uncooked macaroni in a large pot of salted boiling water and cook until *just on this side of raw* al dente (you don't want mushy overcooked pasta for this!)
  • Spread macaroni in a 1 1/2-quart casserole dish. Top with spinach and peas.
  • Toss broccoli, squash, and carrots with 1 tbsp oil, then spread evenly on a cookie sheet, roast slightly.
  • Meanwhile, in a medium saucepan add butter and saute horseradish and lemon grass until fragrant, then add remaining ingredients.
  • Add roasted vegetables to the casserole dish with noodle mixture; stir to mix.
  • Stir cheese sauce over low heat until cheese is completely melted. Pour over noodle mixture.
  • Top with reserved shredded cheese and then top with seasoned panko breadcrumbs cut with softened butter, if desired.
  • Bake in 350°F oven 25 minutes or until hot and bubbly.


Make sure your noodles are not fully or over cooked, or they will turn into mush.
Pre-packaged shredded cheese usually has corn/potato starch or cellulose added to prevent caking. I do recommend shredding as needed for this reason.
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Check this out:  Hot Mushroom Dip

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