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.
Yes, please! Our tomatoes just ripened too! This looks great for them.
It looks very good. Macaroni are one of my favorite meals.
We have been coming up with a million and one ways to use up all of our fresh tomatoes and this looks to be next on the list!
Is this freezable? If so, any suggestions on directions? Would love to be able to give some to my DiL. Thank you.
Freezing pasta can be really tricky in my opinion – especially gluten-free pasta which can fall apart easily. If you were to use regular pasta though, I might undercook it a tad then run under cold water before combining with the cheese sauce which I’d let cool first. Good luck!
That sounds awesome! I actually just made a similar version of mac and cheese with tomatoes, scallions, and chicken sausage and it was delicious. Will have to give this one a try too.
Those shows with people living off grid are just crazy! Seems like way too much work with me. I need my A/C and running water.
HAPPY NATIONAL MAC N CHEESE DAY! This looks absolutely delish- love the tomato basil!
Ooooooo! I just made your summer rice casserole last night and this looks like more summer comfort food?
I love the copper hammered bowl, could you tell me where you got that?
I think I got that at Target! ??
This is a silly question, but what did you watch the show on? I can’t find it on Netflix or Amazon Prime! LOL!
Yay – I’m glad you want to watch it!! It was the National Geographic Channel on cable.
My local grocery store doesn’t carry fontina cheese and I am not familiar with it. What would be a good alternative?
You could use gruyere, gouda, or even white cheddar – or a mix of any of those three!
What brand of gf pasta do you like? Looks yum!!!
I was just wondering the same thing!
Barilla GF macaroni! :)
This looks amazing. And I was just googling basil recipes because my basil plants exploded. ?