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 1/4 c. milk (I've used nut milk and soy milk with great success)
- 2 1/4 c. water
- 1 tsp salt
- 1 1/2-2 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
4Serving 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.