This gluten free one pot no drain mac n cheese is ready, start to finish, in 15 minutes. Easier than the box, and WAY better! Dairy-free option too. This recipe will change your life!
Photos updated April 2016
You have to make this right now.
It really is so easy, and so delicious. Gooey melted cheese, creamy sauce, perfectly cooked pasta. It is stupid good!
I have made this gluten free one pot no drain mac n cheese 3 times in the last week.
The first time I tried to make this gluten free one pot no drain mac n cheese I used more milk and had to tighten up the sauce with some cornstarch, but 1 bite and I decided I had to perfect and share my recipe.
The second time I made gluten free one pot no drain mac n cheese it was when I took the original photos. Miss E and I ate it all for lunch. At this point we still hadn't shared any with my sweet husband.
The third time I made it this gluten free one pot no drain mac n cheese I accidentally added way too much salt, so it was kind of like eating a salt lick. A yummy cheesy noodle salt lick. Just don't dump in 2 tablespoons of salt by accident and you'll be fine. This was the first time we shared with my husband, kind of a poor first impression. We did top it with chorizo for a little protein and extra kick of flavor.
15 minutes start to finish.
Costs less than a box of gluten free mac and cheese, makes way more, and tastes a billion times better.
This gluten free one pot no drain mac n cheese recipe will change your life!
Update April 2016:
I still make this recipe ALL the time! My daughter and my hubby recently have had to cut dairy out, so I have been making this gluten free one pot no drain mac n cheese even more, but using non-dairy milk and cheese to make it dairy free.
Be sure to use an unsweetened nut or soy milk, or it will be sweet and nasty. Who wants vanilla-flavored mac n cheese? NOT ME! I have used Cashew Milk, Soy Milk, and Almond Milk all with great success!
I have only tried Daiya cheese so far, but it came out oh-so-creamy! Even my always skeptic hubby was impressed!
📖 Recipe
Gluten Free 1 Pot, No-Drain, Mac 'n' Cheese
This gluten free one pot, no drain, mac n cheese is ready, start to finish, in 15 minutes. Easier than the box, and WAY better! Dairy-free option too. This recipe will change your life!
Ingredients
- 12 oz (approx 3 cups) gluten-free elbow pasta (or penne or other short pasta)
- 2 ¼ c. milk (I've used nut milk and soy milk with great success)
- 2 ¼ c. water
- 1 teaspoon salt
- 1 ½-2 c. grated cheddar cheese (or use your favorite dairy-free cheese, I have used Daiya with great results) (Daiya mozzarella is what is pictured)
- Pepper, to taste
Instructions
- Dump all ingredients, except the cheese, into a large saucepan.
- Stir, cover, and heat over med-high heat until it comes to a boil.
- Remove the lid and continue to simmer until the pasta is cooked al-dente. The liquid will thicken as it cooks creating the sauce.
- Once the pasta is cooked stir in the cheese and season with additional salt and pepper to taste. Serve while hot.
Notes
You can add more cheese if you want. I kind of eyeball it and stop when I think it is good and cheesy.
As it cools, the mac and cheese thickens up and can become clumpy or grainy as the cheese sets. This is normal and only happens if your mac and cheese gets cold. The best solution is to eat it all! I did not have the same issue with dairy-free cheese.
When re-heating leftovers be sure to add a little extra milk. That helps the mac n cheese to not be grainy (see the paragraph above.)
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 463Total Fat 31gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 10gCholesterol 95mgSodium 1212mgCarbohydrates 19gFiber 1gSugar 1gProtein 26g
All nutrition info is a guestimate and will vary depending on the ingredients you use.
Elizabeth
I am trying this right now. Looks so yummy. When I went gluten-free a few months ago I met with you Mom to get a lot of questions answered and all her favorite recipes. For this, may I ask what brand of noodles you are using? I am using what I have on hand, but am wondering what brand my be best for mac and cheese.
Brianna
I use Heartland and Sam Mills Pasta de'Oro, both from Walmart. I use them mainly because they are the least expensive and both don't get too soggy. My all time favorite GF pasta brand is Tinkyada. It costs more but holds up even better than the other brands.
Elizabeth
*your mom not you mom.
Sgt. Scarlet
There's some sort of herb garnish on top of it in the pictures. Can I ask what this is? And also would you recommend with or without?
Brianna Hobbs
I believe it is just a little bit of Italian seasoning. A little sprinkle on top doesn't really change the flavor, because the herbs won't impart their flavor without liquid and heat applied to them. It really just makes the picture prettier.
Kim Martine
Just made this using corn-based pasta. I need to add a bunch more liquid (at least a cup) and also used dry mustard for flavor. My husband (who is not gluten free) loved it and couldn't tell the difference. Great thickness and creaminess to the sauce and SO EASY and quick.
flippindelicious
I'm so glad you enjoyed it Kim. I also used a corn-based pasta, and I loved the way it turned out. Dry mustard is a great addition, I'll have to try it next time I make it!
Jules
Can you use almond milk??
flippindelicious
I don't see why not! Just be sure you use unsweetened plain almond milk.
Bexit
had trouble with the cheese separating and getting "grainy". Any thoughts?
flippindelicious
My guess is that it probably had something to do with what cheese you used. What kind of cheese did you use? I've never had that problem before.
hilary
If the mixture was very hot the cheese will separate. Try adding it gradually and don't let it boil, whatever you do.
Leslie
Whoa- this is so much better than I could have imagined! Super creamy! I don't think I even wanted as much cheese as I usually do, because of the creaminess! I won't be using any other recipes for this again. Thanks for sharing!
flippindelicious
You are very welcome Leslie! I'm glad that you love it. 🙂
Sharon @ What The Fork Food Blog
I need this in my life, no drain mac n cheese? Perfect!
Denise
What type of cheese do you recommend using with this recipe?
flippindelicious
My favorite is cheddar, so that is what I use but any other semi-hard cheese should work.
Emiko
This was good, but it didn't thicken up for me. I followed the directions exactly. Any ideas?
flippindelicious
Enough liquid should evaporate out of the pot as the pasta cooks. Then it thickens up after you add the cheese, as it cools. If it didn't thicken up I'd try letting more liquid cook out before you add the cheese.
Rebekah
How many ounces of pasta did you cook?
flippindelicious
For this recipe I measured the pasta by volume, not weight so I can't tell you the ounce measurement. Sorry!
nancy
I'm allergic to dairy. Do you think this would work with Daiya "cheese"?
flippindelicious
I'm not sure, but go ahead and experiment and comment back letting everyone know.
I seem to recall one of my friends trying it with Daiya and it working great, but I can't remember for certain.
Danielle
I just made this and it's so good! I halved everything because it's just me. I also used equal parts cheddar, muenster, mozzarella, and monterrey jack cheeses (trying to use up leftover chunks in the fridge!). I hit it with a little pepper and seasoned salt at the end and BAM! I was surprised that the sauce turned out so creamy with no thickener. I will def make this again! Thanks and YUM!
flippindelicious
The more cheese the merrier, that sounds delish. I'm so glad that you enjoyed it Danielle!
Nicole
Holy smokes. This was easier than box mac and cheese. So good. Mind blown right now!
Ingrid
This recipe was so delicious!!! I was really skeptical about it because it sounds so simple and like it would just be too plain. I didn't alter the recipe at all and it was very good!!
Erica
Has anyone ever used Velveeta cheese?
flippindelicious
I would not suggest using Velveeta for this recipe. The cheese helps to bring the sauce together. Velveeta would probably be greasy.
katy
Yum and yay.
Mary
This. Is. SO. Good!!!!! I made it tonight for supper. Super easy, creamy and cheesy! (and apparently it makes me rhyme 🙂 ) This recipe is definitely a keeper! Thank you!
flippindelicious
You are very welcome, Mary. It is one of my favorite recipes! I am very happy that you enjoyed it.
Valerie
Can you brown this in the oven-just to give it a crust? If so at what temperature and for how long?
It looks wonderful!
flippindelicious
Hi Valerie, I haven't tried browning it in the oven, but you certainly can. I'd put it in a casserole dish and use the broil setting, Just keep an eye on it, and pull it out when it reaches the level of browning that you like.
Happy Cooking! -Brianna
Amber Walther
OH MY GOODNESS, THIS WAS AMAZING! I literally have not had mac and cheese in years, cause I am GF and DF and all the recipes require too much effort, this was easy and tasty! THANK YOU
flippindelicious
Hi Amber, I'm so glad you enjoyed my recipe. I'm with you, I need easy and tasty recipes. I'm so glad that my recipe helped you, your comment made my day, thanks for taking the time to leave it.
-Brianna
AB
Horrible and wasted a good deal of money. There is far too much water in the recipe, as the sauce was no where near thick when the pasta was al dente. Also the pit should definitely be taken off the heat, because the sauce will separate. I followed the recipe to the T. Very disappointed.
flippindelicious
Hi, I've tested this recipe many times and haven't had this issue. I'd like to help you troubleshoot it. Did you remove the lid the last part of the cooking time as directed? When I've forgotten to remove the lid, not enough water evaporates and there is too much liquid left. It will thicken more as the cheese melts. Make sure you turn the heat down as you are adding the cheese. I usually turn the heat down, instead of taking it off the heat entirely. That also helps any extra liquid to evaporate.
Hope that helps! -Brianna
Elizabeth
Made this tonight and it was the best 'one pot' mac & cheese I've made! I actually left the lid off initially (too hungry to read the recipe lol!) and once the pasta was almost al dente, I turned off the heat, put the lid on and let the residual heat cook the pasta (that's how I cook my GF pasta - it's one of the cooking options on the pasta package). I also used 3 types of cheese; scrumptious 🙂
flippindelicious
Hi Elizabeth,
I'm so glad you enjoyed the recipe! I've accidentally left the lid off before and used a similar technique. I'm so glad that it worked for you, and that you enjoyed them so much! Thank you for taking the time to comment and let me know! -Brianna
Kyle Holt
nomnom nom in our tummies. i recommend a 1:1:1 ratio of pasta to garlic powder to paprika
i also recommend eating with a fork a steak knife.
but delicious. . my grandson loved it
JM
Amazing mac & cheese! I wasn’t sure it would turn out like mac & cheese made with a roux. It is sooo good and easy too! Thank you.
flippindelicious
Hi JM, I'm so glad you enjoyed this recipe. It is crazy how it just works! Thanks for taking the time to comment and let me know. -Brianna