This post may contain affiliate links. Please read our disclosure policy.

I’ve just gotta say it, I think I absolutely nailed this One-Pot Gluten-Free Mac and Cheese.

One-Pot Gluten-Free Mac and Cheese

If you’re familiar with Flower Child, this recipe may look familiar! My family and I love all of their delicious menu items but their mac and cheese is truly out of this world. It’s perfectly creamy and just so delicious so I just had to attempt it myself at home. With just a few simple ingredients, you’ll have this recipe ready in no time.

What You’ll Need:

  • Garlic
  • Brown Rice Fusilli (See Recipe Note)
  • Vegetable Broth
  • Whole Milk
  • Butter
  • Aged White Cheddar
  • Parmesan

One-Pot Gluten-Free Mac and Cheese

And while the flavor of this recipe is beyond, this recipe is also my favorite because it’s all made in one pot! Fewer dishes make every meal taste better, right?

In a deep skillet, you’ll start by sauteeing your garlic then add the pasta and vegetable broth and cook until the pasta is tender. Next, you’ll add your cheeses. I used a combination of white cheddar and parmesan here because first off, every good mac and cheese needs more than one type of cheese, and secondly, the white cheddar adds a great creaminess while the parmesan adds a nuttiness that I love. The combination is delicious and seriously tastes just like Flower Child’s!

One-Pot Gluten-Free Mac and Cheese

Parents and kids alike will all love this One-Pot Gluten-Free Mac and Cheese! I cannot wait for you all to make this in your own kitchens. 

One-Pot Gluten-Free Mac and Cheese
4.50 from 6 votes

One-Pot Gluten-Free Mac and Cheese

Total: 30 minutes
Servings: 4

Ingredients 

  • 2 tablespoons extra virgin in olive oil
  • 2 garlic cloves minced
  • 2 cups fusilli pasta see note
  • 2 cups low-sodium vegetable broth
  • 1 ½ cups whole milk
  • 2 tablespoons butter
  • 1 teaspoon Kosher salt more to taste
  • 1 ½ cups freshly shredded aged white cheddar
  • ½ cup freshly grated parmesan

Instructions 

  • In a large, deep skillet, heat the olive oil over medium heat. Add the garlic and sauté until it begins to soften, about 2 minutes.
  • Add the pasta and vegetable broth. Stir to combine. Increase heat and bring the broth to a rapid simmer. Once it reaches a simmer, reduce to a light simmer and add the milk, butter, and salt. Stir to combine then continue to lightly simmer (about medium heat) uncovered, stirring often, until the pasta is tender and the liquid has started to thicken, about 8 minutes. Reduce heat to low.
  • Add the cheddar and parmesan cheese. Continue stirring until the cheese has melted and the sauce has thickened, 3 to 4 minutes. Taste and adjust salt to preference. Remove from heat and let the pasta sit, undisturbed, for 2 minutes.
  • Serve and enjoy!

Notes

Pasta Note: If keeping this gluten-free as I did here, you must use brown-rice pasta. It releases the correct amount of starches to help this one-pot dish come together with the perfect consistency. Chickpea or lentil pasta will not cook the same as brown rice pasta! If you do not need to keep this gluten-free, regular pasta will work fine to swap in.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Servings: 4

Food Photography and Styling by Eat Love Eats. 

 


Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!


Similar recipes

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




28 Comments

  1. absolutely love! thank you for posting this recipe i love it. i used Barilla GF Rotini(corn & rice) and it worked great. made for the second time in 2 weeks today. whole family approved!

  2. Hi Alex!
    I made this tonight…the flavor was delicious but the cheese all clumped together and never melted in fully, so the sauce never thickened. I grated my own cheeses- I’m not sure what went wrong? I used gemelli pasta, not gluten-free. What do you think?! Would love to get it right as I know it would be even better…
    Help 🙂

    1. Hi Kristina, I am sorry to hear it didn’t turn out for you! Maybe lower the heat a little bit next time to give the cheese a chance to melt evenly and coat the pasta and ensure it does not seize up? That’s the only thing i can think of! You can also add a little broth in there to help thin out the sauce and give the cheese a chance to loosen up if it clumps up/gets too thick. It’s definitely not the pasta- I’ve used both GF and non-gluten free so i can’t imagine that is the issue.
      xoxo

  3. 3 stars
    This recipe was okay, but I would reduce the liquid significantly next time. The pasta was overcooked by the time the sauce was reduced. It was very quick to throw it all together though, which was a huge plus.

    1. What kind of pasta did you use? The pasta should absorb the liquid nicely and the starches from the pasta act as the thickener for the sauce, too! so that it’s not liquidly.

  4. Can you make this ahead of time and reheat in a casserole dish in the oven? Serving this at a party and would rather reheat in the oven in a large quantity if possible for easy hosting! Thanks!

    1. I haven’t made it this way yet– and worry it could dry out as the recipe is written- i think it would need a bit more liquid to avoid it getting dry!