My husband and and I recently watching a National Geographic series called “Live Free or Die.” The show follows 5 individuals who’ve chosen to “re-wild” themselves, aka leave the modern world behind in favor of living off the grid. Watching the show covered in blankets against the chill of the AC and with a bowl of ice cream in my hand, I couldn’t help think there was no way I could hack it. That said, we don’t need the modern convenience of boxed mac and cheese when homemade Tomato-Basil Stovetop Mac and Cheese is on the menu!
Homemade Gluten Free Mac and Cheese
This summery rendition of gluten free mac and cheese features a thick and creamy homemade cheese sauce that takes less than 10 minutes to whip up from scratch. It’s truly so easy — and delicious — that you’ll never go back to store-bought. Cooked elbow macaroni noodles plus fresh tomatoes and basil join the party and the result is a light and tasty dinner that comes together in under 20 minutes.
Start by adding 2 cloves minced garlic to 2 Tablespoons melted butter in a 3-quart saucepan over medium heat. Saute until the garlic has turned golden brown, 1 minute, then sprinkle in 2 Tablespoons gluten-free flour and whisk for 1 minute.
Slowly stream in 1-1/2 cups milk while whisking constantly to create a smooth sauce then season with salt and pepper. Turn the heat up to medium-high to bring the milk to a simmer — not a boil — then turn it back down to medium and stir constantly until the sauce has thickened, 5 minutes. I use unsweetened almond milk because that’s what we keep in the house, but recommend 2% milk fat or higher if you’re using cow’s milk.
Remove the saucepan from the heat then add 8oz freshly shredded fontina cheese in two batches, stirring until the sauce is completely smooth before adding the second batch. Taste then add more salt and pepper if necessary.
You will go nuts over how yummy this cheese sauce is – and it couldn’t be simpler!
Last step is to stir in 7oz gluten-free macaroni that’s been cooked in a pot next door, along with 2 chopped Roma tomatoes and 1/4 cup fresh basil leaves that have been chopped.
Scoop into bowls and serve immediately (or do what I did and grab a fork then start eating directly out of the saucepan!) I hope you love this EASY, summery Tomato-Basil Stovetop Mac and Cheese – enjoy!
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