Description
A creamy and comforting one pot gluten free broccoli mac and cheese that uses dairy or vegan alternatives for a delicious, easy weeknight meal.
Ingredients
Units
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Main Ingredients
- 2 cups milk, or dairy free milk of choice (unsweetened/unflavored)
- 2.5 cups water
- 3 tbsp grass-fed or vegan butter
- 1 tsp salt
- 1 box Jovial Foods gluten free elbow macaroni
- 3 cups broccoli florets, cut any large pieces into smaller ones
- 1.5 cups shredded cheddar cheese, or vegan shreds
- 1/4 cup parmesan cheese, sub nutritional yeast for dairy free
Instructions
- Bring to boil: Bring the milk, water, butter, and salt to a boil in a large pot or dutch oven.
- Add pasta and cook: Add the pasta and stir. Lower heat to medium and cook for 5 minutes, stirring often to prevent sticking.
- Cook broccoli: Add the broccoli florets to the pot and stir. Cook for an additional 7 minutes, stirring frequently until noodles are tender.
- Finish with cheese: When the noodles are tender, turn off the heat. Add in the cheddar and parmesan cheeses and stir well until melted and combined. Season with salt and pepper as needed. Serve and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of milk if needed to loosen the sauce.
- If using Jovial cassava or grain free pasta, texture may be slightly different; adjust cooking time accordingly.
- For a dairy-free version, use vegan butter and substitute parmesan with nutritional yeast.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 35 mg
