High Fructose Corn Syrup 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
- 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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