Baked Macaroni Shirataki and Cheese

Baked Macaroni Shirataki and Cheese
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
  • 1 package Macaroni Shirataki
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 tablespoon powdered mustard
  • 3 cups milk
  • ½ cup yellow onion, finely diced
  • 1 bay leaf
  • ½ teaspoon paprika
  • 1 large egg
  • 12 ounces sharp cheddar, shredded
  • 1 teaspoon kosher salt
  • Fresh black pepper
  • 3 tablespoons butter
  • 1 cup bread crumbs
  1. Preheat oven to 350 degrees F.
  2. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  3. In a pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
  4. Temper in the egg. Stir in ¾ of the cheese. Season with salt and pepper.
  5. Fold the Macaroni Shirataki into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
  6. Melt the butter in a saute pan and toss the bread crumbs to coat. Top the Macaroni Shirataki with the bread crumbs.
  7. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Baked Spinach-Fettucine Shirataki Noodle Casserole (vegan)

Baked Spinach-Fettucine Shirataki Noodle Casserole (vegan)
Recipe type: Vegan
Prep time: 
Cook time: 
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  • 1 pound Shirataki Fettuncine Noodles
  • 1 pound spinach, chopped and steamed until tender
  • 2½ cup low sodium tomato sauce
  • ½ cup soy milk
  • 3 cloves garlic, minced
  • 1 tablespoon fresh chopped basil (or 1 teaspoon dried)
  • ¼ cup bread crumbs
  • salt & pepper to taste
  1. Rinse and drain Shirataki Fettucine Noodles under warm water . Pat dry with paper towels.
  2. In a large casserole dish, toss hot pasta with spinach, tomato sauce, soy milk, garlic, and basil.
  3. Season to taste.
  4. Top with bread crumbs.
  5. Bake at 350 degrees, uncovered, for 30 minutes or until bubbly.
  6. Serve hot.


Gluten Free Tuna Casserole with Shirataki Noodles

Gluten Free Tuna Casserole with Shirataki Noodles
Recipe type: Gluten Free Recipes
Prep time: 
Cook time: 
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  • 2 cans (6 to 6½ oz) water-packed tuna, drained ( or 1 pound fresh skinless, boneless tuna steaks)
  • 2 tablespoons lemon juice (if using fresh tuna)
  • 8 ounces Shirataki Noodles
  • 4 tablespoons unsalted butter
  • 8 ounces Mushrooms, sliced
  • ⅓ cup all-purpose flour
  • 2 cups low-fat milk
  • 2 tablespoons cornstarch
  • 1 bottle (8 oz) clam juice or 1 cup fish stock
  • ¼ cup dry white wine
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon grated nutmeg
  • 2 tablespoons snipped fresh dill or 1 teaspoon dried oregano
  • crumbled 3 tablespoons bread crumbs
  1. Heat oven to 425 degrees.
  2. Grease shallow 9" Casserole. (If using fresh tuna, cut tuna steaks into sticks about ½ inch Thick and 2 inches Long, Toss with lemon juice and refrigerate
  3. Rinse and drain Shirataki Noodles under warm water.
  4. Cut Noodles into ½ inch lengths. Place on paper towels to dry and set aside.
  5. Melt 1 tablespoon butter in large skillet over medium heat.
  6. Add mushrooms and cook without stirring, 1 to 2 minutes, until browned.
  7. Stir and add 1 tablespoon water; Cook 1 minute until tender.
  8. Melt remaining butter in medium saucepan over medium heat.
  9. Stir in flour and cook, stirring, 1 minute.
  10. Stir in milk and bring to simmer, stirring constantly.
  11. Stir together cornstarch, clam juice, and wine.
  12. Pour into sauce, stirring constantly.
  13. Add salt, pepper, and nutmeg.
  14. Simmer 2 to 3 minutes until thickened.
  15. Combine noodles with sauce, tuna, and mushrooms.
  16. Add dill and transfer to casserole
  17. Top with breadcrumbs.
  18. Bake 20 minutes until bubbly.
  19. Let stand 10 minutes before serving.