You’re only minutes away from enjoying this Easy Gluten Free Stove Top One Pot Macaroni and Cheese. Throw all the ingredients in a pot, let it simmer, and before you know it, you will be enjoying the creamiest mac and cheese.
Growing up, a standard in Mom’s pantry was the blue and gold box of mac & cheese. Whether it was a quick weeknight meal, or a lazy Sunday lunch, that box came to her rescue many times. Even now, the grand kids all enjoy having a mac & cheese party at Grandma’s. But, there comes a time that even the kids know that real cheese doesn’t come in neon powder in a little packet.
Immediately after I was diagnosed with celiac disease, I thought I would continue to cook regular meals for my family, and gluten free for myself. That notion lasted one day. I was making spaghetti and meat sauce, and thought it wouldn’t be that difficult to prepare two meals. The effort that it look to prepare two meals, and keeping mine from being contaminated with gluten, was not worth it. I decided that night that my family, none of whom are diagnosed celiacs, would be eating gluten free suppers as well. It is so much easier to prepare one delicious supper, than to try to avoid the dangers of having gluten in your kitchen. So, this mac and cheese has my whole family’s approval, with the kids giving it two thumbs up.
This macaroni and cheese is extra creamy, because it is cooked in milk. You put all the ingredients into your pot, bring it to a simmer, and keep stirring it as the cheese melts, and the macaroni cooks. Of course, different macaroni will be cooked at different times – so that is where your watchful eye comes in. Start with the amount of milk in the recipe, and if your pasta still seems under-cooked, add another 1/4 cup milk and keep stirring until it is cooked to your likeness. It may even take an extra 1/2 cup, just use your judgement.
Another important tip to make this dish extra creamy, DON’T let the milk come to a boil. You want the milk to come to a simmer over medium heat, while you stir it frequently, then reduce the heat to low, putting a lid on the pot, and still stirring it regularly. This will help the cheese to melt evenly, keep the milk from boiling, and keep the pasta from sticking to the bottom of the pot. If you become lazy and just let it come to a boil and expect creamy mac and cheese after 8 minutes, you’ll be in for a surprise. If the milk boils, it may curdle, which is not the type of macaroni and cheese you want.
I used Catelli’s gluten free macaroni for this dish. It is made from white rice, brown rice, corn and quinoa, and cooks to al dente in about 8 minutes.
- 3 cups (340 g) gluten free macaroni (I used Catelli's gluten-free macaroni
- 3 1/2 cups (875 ml) milk (I used 1%)
- 1 1/2 cups (170 g) grated cheese (see Note)
- 2 oz (55 g) cream cheese, softened
- 1 teaspoon (5 ml) salt
- 1/2 teaspoon (2.5 ml) mustard powder
- 1/2 teaspoon (2.5 ml) onion powder
- Stir together all the ingredients in a 4 quart sauce pan over medium heat.
- Continue stirring frequently. Once the milk is steaming, but before it has come to a boil, reduce the heat to low, and place the cover on the pan.
- Stir every few minutes, to help the cheese to melt properly, and to keep the pasta from clumping.
- Continue cooking and stirring until the cheese is melted, the sauce has thickened, and the pasta is cooked to your liking.
- If the sauce seems thick enough, but your pasta still isn't cooked properly, add another 1/4 cup milk and continue cooking. You may have to repeat this again, this is because cooking time varies depending on the pasta and the brand.
- Serve immediately.
Choose your Cheese: You can use a blend of your favourite cheeses, or your favourite cheddar. For the best melt though, use a cheese that is higher in fat and moisture. Low fat cheeses don't melt as well. If purchasing pre-shredded cheese, be sure that it does not contain any gluten ingredients.
Other Pasta Dishes You May Enjoy (click to view):