Description
A creamy and comforting One Pot Gluten Free Broccoli Mac and Cheese made with dairy or dairy-free milk, gluten free elbow macaroni, fresh broccoli florets, and a blend of cheddar and parmesan cheese for a delightful twist on a classic favorite.
Ingredients
Units
Scale
Liquids and Butter
- 2 cups milk, or dairy free milk of choice (unsweetened/unflavored)
- 2.5 cups water
- 3 tbsp grass-fed or vegan butter
Dry Ingredients
- 1 tsp salt
- 1 box Jovial Foods gluten free elbow macaroni
Vegetables
- 3 cups broccoli florets, cut any large pieces into smaller ones
Cheeses
- 1.5 cups shredded cheddar cheese, or vegan shreds
- 1/4 cup parmesan cheese, sub nutritional yeast for dairy free
Instructions
- Boil the base: Bring the milk, water, butter, and salt to a boil in a large pot or dutch oven.
- Cook the pasta: Add the gluten free elbow macaroni and stir to combine. Lower the heat to medium and cook for 5 minutes, stirring often to prevent sticking.
- Add the 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 through.
- Add the cheese and season: Turn off the heat. Stir in the shredded cheddar and parmesan cheeses until melted and well combined. Taste and adjust seasoning with salt and pepper as needed before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently with a splash of milk to restore creaminess.
- Using Jovial cassava or grain free pasta may change the texture; experience may vary.
- For a dairy-free version, substitute milk with unsweetened plant milk, use vegan butter, and replace cheeses with vegan shreds or nutritional yeast.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 40 mg
