Gluten-Free Macaroni and Cheese with Broccoli & Tomatoes

I have one word for today: exhausted. College for Kids started today and I am teaching glass painting. This is my fourth year teaching. After waking up with a headache at 3 a.m., there is nothing I wanted to do more than sleep this morning, but I still got up and meandered my way over to Winona State to set up my classroom. It was a productive day, but I’m going to have to remember to sit down for a little bit tomorrow. Making dinner was NOT fun tonight :/ However, Macaroni and Cheese has always been a favorite of mine (well anything with cheese really), so it was a great choice. We have made several Macaroni and Cheese recipes, but nothing… and I mean NOTHING compares. Many people I know love Velveeta and shells, etc. I dare you to try this one. You will not be upset – AND you will be eating real food! Imagine that! Something that I have noticed is that baked macaroni tends to lose a lot of flavor. This recipe is all stove-top. And boy is it CHEESY! Thanks to Cook Yourself Thin for yet another amazing recipe.

Healthy Mac and Cheese with Broccoli (

Macaroni and Cheese with Broccoli & Tomatoes
(Slightly modified from Cook Yourself Thin)


  • 1 box gluten-free pasta (we use Schar Penne) (12 oz.)
  • 1 1/2 Tablespoons unsalted butter
  • 2 1/2 Tablespoons gluten-free flour (we use King Arthur)
  • 1 3/4 cups skim or 1% milk
  • 8-10 oz. extra-sharp cheddar cheese (we use Cracker Barrel), shredded
  • 1 Tablespoon Worcestershire sauce (or to taste)
  • 1/4 teaspoon salt
  • Pepper to taste
  • Pinch nutmeg
  • 1 bag frozen broccoli florets
  • 2 Roma tomatoes, diced (or 1/2 package sun-dried tomatoes, chopped)
  • Shredded Parmesan cheese and red pepper flakes for topping (if desired)


  1. Steam broccoli or microwave until thawed and heated.
  2. Boil water for pasta and cook according to package directions.
  3. While pasta cooks, melt butter in large saucepan over medium heat. Add flour and cook, whisking constantly until golden – about 2 minutes.
  4. Continue whisking and slowly add milk. Bring mixture to a simmer, whisking constantly, until thickened – about 2 minutes.
  5. Remove sauce from heat, add cheese, and stir until cheese melts. Add drained pasta, stir, and add Worcestershire sauce, salt, pepper, and nutmeg. Mix until well coated.
  6. Add broccoli and tomatoes. Top with shredded Parmesan cheese, if desired.

3 responses to “Gluten-Free Macaroni and Cheese with Broccoli & Tomatoes

  1. Pingback: Eating Gluten-Free | espinosakitchen

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