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Tomato-Basil Stovetop Mac and Cheese
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!
Servings 5
Calories 384kcal
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
Instructions
- 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
Calories: 384kcal | Carbohydrates: 34g | Protein: 17g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 68mg | Sodium: 431mg | Potassium: 134mg | Fiber: 1g | Sugar: 3g | Vitamin A: 864IU | Vitamin C: 4mg | Calcium: 289mg | Iron: 1mg