Description
A creamy, comforting one-pot gluten free broccoli mac and cheese made with gluten free elbow macaroni, fresh broccoli florets, and a blend of cheddar and parmesan cheese. This recipe is easy to prepare, using only one pot to cook the pasta and vegetables together for a quick, delicious meal.
Ingredients
Units
Scale
Liquids and Dairy
- 2 cups milk, or dairy free milk of choice (unsweetened/unflavored)
- 2.5 cups water
- 3 tbsp grass-fed or vegan butter
Pantry
- 1 tsp salt
- 1 box Jovial Foods gluten free elbow macaroni
Produce
- 3 cups broccoli florets, cut any large pieces into smaller ones
Cheese
- 1.5 cups shredded cheddar cheese, or vegan shreds
- 1/4 cup parmesan cheese, sub nutritional yeast for dairy free
Instructions
- Bring liquids to boil: In a large pot or dutch oven, combine the milk, water, butter, and salt. Bring the mixture to a boil over medium-high heat.
- Cook pasta: Add the gluten free elbow macaroni to the boiling liquid and stir. Lower the heat to medium and cook for 5 minutes, stirring often to prevent sticking.
- Add broccoli: Stir in the broccoli florets and continue cooking for an additional 7 minutes, stirring frequently, until the noodles are tender and the broccoli is cooked but still vibrant.
- Finish with cheese: Turn off the heat and stir in the shredded cheddar and parmesan cheese until fully melted and creamy. Adjust seasoning by adding salt and pepper to taste.
- Serve: Serve immediately and enjoy your creamy, gluten free broccoli mac and cheese.
Notes
- Store leftovers covered in the refrigerator for up to 3 days. Reheat gently with a splash of milk to restore creaminess.
- This recipe has not been tested with Jovial cassava or grain free pasta, which may have a different texture. Share your experience if you try it!
- Use vegan butter and vegan cheese substitutes to make this recipe dairy free and vegan.
- Stir frequently during cooking to prevent pasta from sticking to the pot.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 40 mg
