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This quick & easy one-pot gluten-free mac and cheese features soft & chewy Jovial pasta and broccoli florets smothered in a deliciously creamy cheese sauce. This cheesy broccoli pasta is the perfect comfort food!
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Easy Gluten-Free Mac and Cheese
I used to love Panera Broccoli Cheddar Mac and Cheese. Soft, chewy noodles combined with chunks of broccoli and a creamy cheese sauce just made the perfect bowl of mac and cheese. Fast-forward and macaroni and cheese is one of the classic comfort foods that I have missed terribly since becoming gluten-free.
While this is not an exact copycat of the Panera broccoli cheddar mac and cheese, my one-pot gluten-free mac and cheese features those same soft noodles with the perfect blend of cheesy sauce and broccoli chunks. This cheesy broccoli pasta is easy, healthy-ish, and absolutely divine! Move over Panera, this gluten-free mac and cheese is a winner!
Recipe Ingredients
How to Make This Gluten-Free Mac and Cheese Recipe
What You’ll Need
This one-pot mac and cheese is easy to make on the stovetop with a large pot or dutch oven. Mixing together a blend of shredded cheeses, gluten-free Jovial macaroni, broccoli, milk, butter, and a pinch of salt, this gluten-free mac and cheese comes together so quickly and tastes absolutely amazing. In under 20 minutes, you’ll have dinner prepped, cooked, and served!
Steps to Make Dutch Oven Mac and Cheese
- Bring the milk, water, butter, and salt to a boil in a large pot or dutch oven.
- Add the pasta and stir. Lower heat to medium and cook for 5 minutes. Stir often!
- Add the broccoli florets to the pot and stir. Cook for an additional 7 minutes, stirring often.
- When the noodles are tender, turn off the heat. Add in the cheddar and Parmesan and stir well. Season with salt and pepper as needed. Enjoy!
Mary’s Tips & Tricks
Gluten Free Pasta: Jovial pasta is my favorite brand of gluten-free noodles. For this recipe, I use Jovial’s gluten-free elbow macaroni, but gluten-free pasta shells would also work super well.
Dairy-Free: To make this mac and cheese recipe dairy-free, swap out the butter, milk, and shredded cheeses for your favorite vegan brands. Some of my favorites are Miyokos butter, Califia Farms Unsweetened Almond Milk, and Violife Cheddar Shreds.
Storage: To store leftover gluten-free mac and cheese, use an airtight container and store it in the refrigerator for up to 4 days. Reheat in the microwave or stovetop.
Recipe FAQs
Yes! Using a freezer-safe container, store your leftovers in the freezer for up to 4 months. Defrost overnight in the refrigerator and reheat on the stovetop or microwave. Just note the gluten free noodles and their texture do change a little bit over time.
In one serving of this macaroni and cheese with broccoli, there are 456 calories. Take note that vegan dairy swaps will change the calorie count.
While this macaroni and cheese is meant as more of a comfort food swap, rather than a healthy dinner, it all depends on the ingredients you use! If you’re looking for healthier swaps, using non-dairy milk, vegan cheeses, and butter alternatives will lower the calorie count per se
More Gluten-Free Pasta Recipes
Recipe by: Mary’s Whole Life
Photos by: Half Acre House
One Pot Gluten Free Broccoli Mac and Cheese
Equipment
- Large pot or dutch oven
Ingredients
- 2 cups milk, or dairy free milk of choice (unsweetened/unflavored)
- 2.5 cups water
- 3 tbsp grass-fed or vegan butter
- 1 tsp salt
- 1 box Jovial Foods gluten free elbow macaroni
- 3 cups broccoli florets, cut any large pieces into smaller ones
- 1.5 cups shredded cheddar cheese, or vegan shreds
- ¼ cup parmesan cheese, sub nutritional yeast for dairy free
Instructions
- Bring the milk, water, butter, and salt to a boil in a large pot or dutch oven.
- Add the pasta and stir. Lower heat to medium and cook for 5 minutes. Stir often!
- Add the broccoli florets to the pot and stir. Cook for an additional 7 minutes, stirring often.
- When the noodles are tender, turn off the heat. Add in the cheddar and parmesan and stir well. Season with salt and pepper as needed. Enjoy!
Notes
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
This was delicious!! I used Jovial Farfalle (recipe should note that these boxes are 12 oz of pasta). I needed to add 1/2 C water at the end. I used 1 C heavy whipping cream + 1 C coconut milk from a carton (not canned). I loved the suggestion of using Nutritional yeast instead of the parmesan. I did it and I think that is what made this really special. Thank you so much!!
Thanks for the suggestion – I will make a note that they are 12 oz! Glad you enjoyed it!
This is so good!! And quick to make! I used Banza pasta for extra protein and it was delicious. Used 8 oz. box Banza + 4 oz. Jovial elbows to equal the amount of pasta in the recipe. Cooking time / texture good for both types.
Perfect- thanks Maureen!