GF Stovetop Mac & Cheese

by Susan on January 19, 2018

stovetop mac & cheese

I’ve been fighting a nasty bug for over a week, so I’ve been keeping my cooking a little simple. I just heated up some leftover soup for myself the other night, so thought I’d treat the kids to a little homemade mac & cheese. I love that this recipe comes together without the oven, so it’s both quick and easy to prepare.

I did find some Ian’s gluten-free panko breadcrumbs at Whole Foods, which is what I used here. If you don’t have access, however, you could make your own crumbs from gluten-free bread or even use almond meal or ground flax instead.

Mac & cheese is a great dish to make if you have a few different cheeses on hand you’re looking to use up. I used a little shredded mozzarella from a recent pizza night, along with fontina and cheddar. I don’t know what makes a trio so magical, but just saying you’ve made “three cheese” mac & cheese make the dish unequivocally more delicious than if you just used one.

Obviously this dish isn’t dairy-free, so feel free to use regular milk if that’s your thing. I simply don’t keep any in our fridge, so always opt for unsweetened almond milk in dishes like this.

This one was a real treat for my kids, since I tend to use a little less cheese and sneak some greens and other healthy surprises into dinner. If you’re looking for a straightforward mac & cheese you can easily whip up, give this one a try!

GF Stovetop Mac & Cheese
adapted from Cooking Light

1 1/4 cups uncooked gluten-free pasta (about 6 oz.)
1 cup unsweetened non-dairy milk
2 tbs. gluten-free all-purpose flour
1 1/2 cups total grated cheeses (I like to use a combination)
1/2 tsp. salt
1/8 tsp. freshly ground black pepper
1/4 tsp. garlic powder
3 tbs. gluten-free panko breadcrumbs
1 tablespoon butter, melted
salt, pepper & garlic powder to taste

Cook pasta according to package directions, omitting salt and fat. Drain.

Combine milk and flour in a medium saucepan, stirring with a whisk. Cook over medium heat 2 minutes or until thick, stirring constantly with a whisk. Add cheese, salt, pepper and garlic powder, stirring with a whisk until smooth. Add pasta; toss to coat. Let stand 4 minutes.

Heat a large nonstick skillet over medium heat. Add breadcrumbs and cook 5 minutes or until lightly browned, stirring occasionally. Stir in melted butter; cook 2 minutes, stirring occasionally. Season breadcrumbs with a little salt, pepper and garlic powder. Sprinkle over pasta before serving.

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