The ultimate comfort food made easily in one pot, this Gluten Free Mac and Cheese is a go-to. It comes together in less than 20 minutes and is almost as easy as boxed mac and cheese. We love this easy and cheesy pasta dish paired with simple side dishes like my Perfect Roasted Asparagus or Roasted Broccoli.
12ouncegluten free pasta100% brown rice shells or elbows, I use Jovial
1/2cupheavy cream
3cupswater
1/2tspsea saltor to taste - you can always start with less and add to taste at the end of the cooking time
Finishing ingredients:
1/4cupheavy creammore if needed
1/2cupgrated mozzarella cheese
2cupsgrated sharp white cheddar cheese
Sea salt and freshly ground black pepper to taste
Instructions
Start by melting the butter in a medium to a large pot with a lid. Add the garlic and sauté with a wooden spoon over medium heat just until fragrant but not browned, about 30 seconds.
Next, add the pasta to the garlic butter and stir together. Then add the water and some of the heavy cream. Stir to combine and bring the mixture to a boil. Then cover and simmer on low heat.
Stir occasionally until the pasta is almost al dente. Uncover and cook over a brisk simmer to evaporate any extra liquid until it looks like the above photo.
When the liquid is mostly gone and the pasta is just done, turn the heat to very low and add the cheese. Stir to combine and remove it from the heat. Add cream just until your desired consistency of cheese sauce is reached and season to taste with sea salt and pepper.
Serve immediately.
If you happen to have any leftovers, you can always put the cold mac and cheese into a waffle iron and make waffles.
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Notes
I tried cooking this mac and cheese a number of different ways, with milk and half and half, but in the end, the best texture came from a combination of water and heavy cream. I don't recommend subbing in anything for the heavy cream.Use the best quality of cheese possible because the flavor of your final dish completely depends on the flavor of your cheese!