Gluten Free Broccoli Mac and Cheese
Mac and cheese is one of those dishes that feels almost impossible to replicate without wheat-based pasta — until you nail the technique. Here, gluten free elbow or cavatappi pasta gets cooked right alongside fresh broccoli florets, so you're building flavor and saving dishes at the same time. The sauce skips flour entirely and uses cornstarch whisked into milk instead, which creates a silky, lump-free base that clings to every curve of the pasta just as well as any traditional roux. Sharp cheddar and Parmesan go in gradually so they melt evenly, while Dijon mustard and smoked paprika add that subtle depth that makes you wonder why boxed versions ever seemed good enough. The result is rich, creamy, and genuinely satisfying — not a compromise version of the real thing, just the real thing done right. Serves four, and honestly, leftovers are worth fighting over.
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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
- 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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