Monday, January 28, 2013

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!







1 comment:

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

    ReplyDelete