Description
This One Pot Gluten Free Broccoli Mac and Cheese is a creamy, comforting dish that combines tender gluten free elbow macaroni with fresh broccoli and cheesy goodness. Perfect for a quick and easy meal, it uses simple ingredients and comes together in just one pot, making cleanup a breeze.
Ingredients
Units
Scale
Main Ingredients
- 2 cups milk, or dairy free milk of choice (unsweetened/unflavored)
- 2.5 cups water
- 3 tbsp grass-fed or vegan butter
- 1 tsp salt
- 1 box Jovial Foods gluten free elbow macaroni
- 3 cups broccoli florets, cut any large pieces into smaller ones
- 1.5 cups shredded cheddar cheese, or vegan shreds
- 1/4 cup parmesan cheese, sub nutritional yeast for dairy free
Instructions
- Boil liquids and butter: Bring the milk, water, butter, and salt to a boil in a large pot or dutch oven.
- Cook pasta: Add the pasta and stir. Lower heat to medium and cook for 5 minutes, stirring often to prevent sticking.
- Add broccoli: Add the broccoli florets to the pot and stir. Cook for an additional 7 minutes, stirring frequently until the noodles are tender.
- Finish with cheese: When the noodles are tender, turn off the heat. Add in the cheddar and parmesan cheeses and stir well until melted and creamy. Season with salt and pepper to taste. Serve immediately and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of milk if needed to loosen the sauce.
- For a dairy free version, substitute with vegan butter, plant-based milk, vegan cheddar shreds, and nutritional yeast in place of parmesan.
- If using cassava or grain free pasta alternatives, cooking time and texture may vary. Monitor closely and adjust cooking time as needed.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 40 mg
