Sausage Macaroni and Cheese (Gluten-Free)

As written, makes one 11" deep square pan or one 9"x13" pan. I usually make the recipe below with three packages of noodles, not two as written. The sauce and everything else still works. Then I pack it into two casserole dishes and bake. We eat one that night and the other gets reheated the following night. (Because with mac and cheese, everyone's okay eating it two nights in a row!)
Course Main
Author Wardee Harmon


  • 1 pound grass-fed sausage or ground meat
  • 1 onion diced
  • 2 12- ounce packages organic brown rice macaroni noodles *
  • 1/4 cup grass-fed butter or other traditional fat
  • 1/4 cup sprouted brown rice flour or sprouted flour
  • 2 cups raw whole milk or nondairy milk
  • 2 cups cheese shredded
  • 1 teaspoon dry ground mustard
  • 1/2 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 1/4 teaspoon ground black pepper plus additional
  • 1/4 to 1/2 teaspoon smoked paprika optional


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Cook noodles until still somewhat hard (about 2/3 to 3/4 of the usual cooking time).
  3. Drain noodles, then place back in pot and cover to keep warm until needed.
  4. While noodles are cooking, brown beef and onion over medium heat until cooked.
  5. Remove from heat and set aside.
  6. In a medium saucepan, melt butter over medium heat.
  7. Add flour and stir well.
  8. Add milk.
  9. Bring to a simmer and let simmer until it just starts to thicken.
  10. Turn off heat.
  11. Add shredded cheese and all spices.
  12. Mix until cheese is melted and it is smooth.
  13. Pour into pot with the noodles.
  14. Add browned beef to mixture.
  15. Toss noodles and meat with sauce to coat.
  16. Transfer to 9-inch-by-13-inch or 11-inch deep square baking dish.
  17. If you have extra mixture, just put it in a smaller casserole dish to bake, too.
  18. Sprinkle with pepper.
  19. Cover and bake for 35 to 40 minutes.
  20. Serve.

Recipe Notes

*Tinkyada brand recommended.