Tomato-Basil Stovetop Mac and Cheese is a simple yet scrumptious, gluten-free mac and cheese recipe. Made in just 1 pan and in 20 minutes!
My husband and and I recently watching a National Geographic series called “Live Free or Die.” The show follows 5 individuals who’ve chosen to “re-wild” themselves, aka leave the modern world behind in favor of living off the grid.
Watching the show covered in blankets against the chill of the AC and with a bowl of ice cream in my hand, I couldn’t help think there was no way I could hack it.
That said, we don’t need the modern convenience of boxed mac and cheese when homemade Tomato-Basil Stovetop Mac and Cheese is on the menu!
Homemade Gluten Free Mac and Cheese
This summery rendition of gluten free mac and cheese features a thick and creamy homemade cheese sauce that takes less than 10 minutes to whip up from scratch. It’s truly so easy — and delicious — that you’ll never go back to store-bought.
Cooked elbow macaroni noodles plus fresh tomatoes and basil join the party and the result is a light and tasty dinner that comes together in under 20 minutes.
Start by adding 2 cloves minced garlic to 2 Tablespoons melted butter in a 3-quart saucepan over medium heat. Saute until the garlic has turned golden brown, 1 minute, then sprinkle in 2 Tablespoons gluten-free flour and whisk for 1 minute.
Slowly stream in 1-1/2 cups milk while whisking constantly to create a smooth sauce then season with salt and pepper. Turn the heat up to medium-high to bring the milk to a simmer — not a boil — then turn it back down to medium and stir constantly until the sauce has thickened, 5 minutes.
I use unsweetened almond milk because that’s what we keep in the house, but recommend 2% milk fat or higher if you’re using cow’s milk.
Remove the saucepan from the heat then add 8oz freshly shredded fontina cheese in two batches, stirring until the sauce is completely smooth before adding the second batch. Taste then add more salt and pepper if necessary.
You will go nuts over how yummy this cheese sauce is – and it couldn’t be simpler!
Last step is to stir in 7oz gluten-free macaroni that’s been cooked in a pot next door, along with 2 chopped Roma tomatoes and 1/4 cup fresh basil leaves that have been chopped.
Scoop into bowls and serve immediately (or do what I did and grab a fork then start eating directly out of the saucepan!) I hope you love this EASY, summery Tomato-Basil Stovetop Mac and Cheese – enjoy!
Ingredients
- 7 oz gluten free elbow macaroni
- 2 Tablespoons butter
- 2 cloves garlic, pressed or minced
- 2 Tablespoons gluten free flour
- 1-1/2 cups milk, 2% milk fat or higher
- salt and pepper
- 8 oz freshly shredded fontina cheese
- 2 Roma tomatoes, seeded and chopped
- 1/4 cup fresh basil leaves, finely chopped
Directions
- Bring a large pot of salted water to a boil then add macaroni and cook until just under al dente.
- Meanwhile, melt butter in a 3 quart saucepan over medium heat. Add garlic then saute until very fragrant and just barely turning golden brown, 1 minute. Sprinkle in gluten-free flour then whisk for 1 minute. Slowly stream in milk while whisking constantly to create a smooth sauce then season with salt and pepper and turn heat up to medium-high to bring milk to a simmer — NOT a boil — stirring constantly.
- Turn heat down to medium then stir constantly until sauce has thickened, 5 minutes. Remove saucepan from heat then add shredded cheese in two batches, stirring until very smooth before adding the second batch. Taste then add salt and/or pepper if necessary.
- Drain pasta then add to the cheese sauce and stir to combine. Add tomatoes and basil then stir to combine. Serve immediately.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
This recipe is a crowd pleaser – delicious!
I’m thrilled to hear that, Sherri! Thank you so much for your feedback and recipe rating!
I don’t do the gluten free, but I do use almond (or hazelnut milk) all the time. I did regular spiral pasta and hazelnut milk, also added some swiss and a bit of smoked gouda to the mix. It was great! and my mom is gluten free so I shared this recipe with her.
Could I make this the day before, refrigerate & heat in the oven the next day?
This is soooo delicious! I don’t know why I never thought to add garlic, tomatoes and basil into a cheese sauce, but it really takes it over the top! Since I’m not GF, but low carb, I used white whole wheat flour in place of the GF mix and Pow! Pasta’s Green Lentil Penne. For cheese I used Cabot’s Extra Sharp White Cheddar. I will definitely be making this again. Thank you!!
So glad you loved it, Jaime!! I really like the white cheddar swap too – yummm!
That looks good enough to make me want to lick my monitor! Have you heard of https://www.cup4cup.com/? Another GF flour I ran across, but haven’t tried.
I have heard it is an awesome GF flour!! It’s super expensive around here, so I usually stick with my GF King Arthur flours!