Gluten Free One Pot Mac & Cheese from Pantry Ingredients

This gluten free macaroni and cheese is quick and easy and made entirely from pantry ingredients.  It's for those times when you didn't plan ahead and purchase cheese, or you're running low on fresh milk, or on time and energy.

Or maybe you just don't feel like having to make a dish that requires cooking the pasta, draining it in a colander (then having to wash the colander), then making a cheese sauce from scratch...

Gluten Free One Pot Mac & Cheese from Pantry Ingredients
4 cups water
1 pound brown rice macaroni or fusilli
1 can (12 fl. oz.) evaporated milk
⅓ pound (5.3 oz) Velveeta processed cheese, cut into ½ inch cubes
⅔ cup shelf stable grated Parmesan cheese
½ teaspoon salt
½ teaspoon ground mustard
pinch of ground white pepper

To make this Mac & Cheese, bring water to a boil in a large saucepan or a Dutch oven.  Stir in evaporated milk and 1 pound of brown rice macaroni or fusilli.  Continue cooking pasta, stirring occasionally to keep it from sticking to the bottom of the pan, until it is just barely al-dente.  Remove from heat.  Don't overcook the pasta, because it will continue cooking a little as the dish in completed.

Stir in diced Velveeta cheese, grated shelf-stable Parmesan cheese, salt, ground mustard, and white pepper.  Continue stirring gently until cheese has melted.  Serve immediately.

Printable Version

That's it!

Cindy

Linked with the Hearth and Soul Hop at Premeditated Leftovers and Gluten-Free Wednesday at The Gluten-free Homemaker.  Both are great places to find new recipes to try!







Comments

  1. Alea MilhamFebruary 4, 2013 at 11:54 PM

    This sounds delicious. Thanks for sharing with the Hearth and Soul Hop. I've pinned it.

    ReplyDelete

Post a Comment

Popular posts from this blog

Homemade Corn Tortillas

Image
My family enjoys having soft tacos for dinner.  The guys have flour tortillas, and Laura and I eat corn tortillas to avoid gluten.  Store bought corn tortillas aren't that great, so I've been making homemade corn tortillas.  At first, I tried making them by hand, which didn't work well at all.  I also tried flattening them with the bottom of a pan, only to discover that the pan was slightly warped (raised in the center).  So I've been rolling each tortilla out with a rolling pin, which works alright but is kind of a slow process. I just purchased a tortilla press, and making those tortillas is so quick and easy! To make corn tortillas, combine 2 cups masa flour, 1/4 teaspoon salt, and 1 1/4 cups water.  Mix until the dough holds together, adding a little more flour or water if necessary.  It will feel kind of like Playdoh when it's ready. Next, section the dough into 16 sections, and form each into a ball.  At this stage, I also like to ...
Read more

Whole Grain Gluten Free Bread

Image
“Have you tried Udi’s bread?” is the question going around the gluten free community. Udi’s Whole Grain Gluten Free Bread is unbelievably good. It is not just “good for gluten free bread”. It is good bread. It is also sometimes hard to find. I appreciate the convenience of being able to buy good gluten free bread and other pre-prepared gluten free foods. However, with both my daughter and myself avoiding gluten, it’s good to be able to prepare gluten free foods at home as well. This is especially true of bread, since we usually eat breakfast and lunch at home and can go through bread quickly. With the Udi’s Gluten Free bread in mind, I developed a recipe for Gluten Free Whole Grain Bread. It also makes really good sandwich rolls. I wish there was some way to share the delicious fragrance in my house when the bread came out of the oven. The whole house smelled like homemade bread, real bread.   When I worked as a food scientist developing products for the food industr...
Read more

No-Bake Cheesecake (gluten free)

Image
This no-bake cheesecake is perfect for summer.  The cold, creamy dessert can be topped with fresh fruit or your favorite fruit pie filling.  I usually use Kinnikinnick gluten free graham crackers, but other gluten free graham crackers would work also, as would crushed gluten free cereal. No-Bake Cheesecake (gluten free) Crust: 1 box Kinnikinnick Gluten Free Graham Crackers (220 grams) 1/2 cup sugar 1 1/2 sticks butter (¾ cup), melted* Crush graham crackers.  Combine ingredients and press into 9 x 13 x 2 inch baking dish Filling: 2 8-oz packages cream cheese (room temp) 1 cup powdered sugar 1 tablespoon vanilla extract 2 8-oz containers Cool Whip Combine the cream cheese, powdered sugar, vanilla, and half the Cool Whip.  Mix in remainder of Cool Whip and spread over crust. Top with pie filling or fresh fruit.  Chill thoroughly before serving.   Printable Version   Layering the filling wi...
Read more