garbanzopalooza

A blog by ordinary people about living an extraordinary life

Cheddar Jack Broccoli Mac

Sometimes you just have a craving for some mac and cheese.  But when you are making a gluten-free version and trying to reduce the amount of cheese you need to use, broccoli is a great extra ingredient to include.  Using the pepper jack cheese also adds a lot of flavor, and a little kick of spice, meaning you can use a little less cheese.

Into the oven

Ingredients

  • 1 pound of gluten-free elbow pasta, cooked according to box directions
  • 1 tablespoon of butter
  • 1 tablespoon of gluten-free baking flour
  • 1/2 cup of coconut milk
  • 1 cup of pepper jack cheese, shredded
  • 1 cup of cheddar cheese, shredded
  • 2 heads of broccoli
  • salt
  • pepper

Bring a pot of salted water to a boil and cook the pasta as indicated on the box.  Also, add the heads of broccoli to cook for 2-3 minutes.  Remove the broccoli and chop.

In a large pot melt the butter over medium-low heat.  Add the flour, whisk and cook for 1-2 minutes.  Add in the milk, whisking continually.  Also to cook for several minutes until slightly thickened.  Season with salt and pepper.  Add in cup of cheddar cheese, stirring to melt.  Add in 1/2 cup of the pepper jack cheese, leaving 1/2 a cup for later.  Add in the pasta and broccoli to the cheese sauce.  Mix to combine and top with the remaining jack cheese.

Cheese sauce

Bake in a 450F oven for 15-20 minutes, until cheese on top is melted and the mac and cheese is bubbly.

Finished product

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