This easy, cheesy gluten-free mac n’ cheese recipe requires only one pot, so you can spend less time cleaning up and more time enjoying the gorgeous late summer evening.
- 12 ounces gluten-free pasta, your favorite kind
- 4 cups broccoli florets
- ¼ cup butter
- 3 tablespoons gluten-free all-purpose flour
- 1⅓ cup low-fat or whole milk
- 1 teaspoon salt
- ½ teaspoon garlic powder (optional)
- ¼ teaspoon black pepper
- 3 cups grated cheddar cheese
Bring a large pot of water to a boil and cook pasta according to package directions. When pasta is 3 minutes from being done, throw the broccoli florets into the pot. Drain pasta and broccoli and let sit in the colander while you make the cheese sauce.
Melt the butter in the pot you cooked the pasta in, over medium heat. Once the butter is melted, add the flour and stir until combined. Add the milk, salt, garlic powder and pepper, and cook until sauce has thickened, 3-5 minutes, stirring regularly.
Once sauce has thickened, add in the cheese and stir until it has melted and a smooth sauce has formed. Add the pasta and broccoli back into the pot and mix until everything is evenly coated with the cheese sauce.
Isadora Lassance lives in Tucson, Arizona, with her husband and their orange cat, Cheeto. A regular contributor to Gluten-Free Living, she also blogs about whole food and seasonal ingredients at shelikesfood.com.