Fructose Free Gluten Free Broccoli Mac and Cheese
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Learn more →Ingredients
4 servings
For the pasta and broccoli
- 12 oz gluten free pasta (elbow or cavatappi)
- 3 cups broccoli florets, cut into bite-sized pieces
Ingredient noteLarger servings of broccoli add up in fermentable sugars that a low fructose diet watches; the small portion used here (about a cup or less per serving) keeps that load low, so it is likely Low Fructose. If you prefer to always avoid broccoli heads, please tap it and change its rating to Red.
- 1 tsp salt, plus more for pasta water
For the cheese sauce
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 2 tbsp cornstarch
- 2 cups milk
- ½ cup chicken broth
- 1 tsp dijon mustard
- ½ tsp smoked paprika
- ¼ tsp black pepper
- 2 cups sharp cheddar cheese, freshly grated
- ½ cup parmesan cheese, freshly grated
Instructions
- 1
Bring a large pot of generously salted water to a boil. Add the gluten free pasta and cook according to package directions until just al dente, tender with a slight resistance at the center. In the last 3 minutes of cooking, add the broccoli florets to the same pot. Drain together in a colander and set aside.
- 2
In a large saucepan, melt the butter over medium heat. Add the garlic and cook, stirring, until fragrant, about 1 minute — watch closely so it doesn't brown.
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