Recipe Station

Here's everything you need for this hearty tomato and basil stovetop mac and cheese. This recipe makes 4 to 5 servings.

Ingredients to Gather

7 oz dry gluten-free macaroni
2 Tablespoons butter
2 large cloves garlic, pressed or minced
2 Tablespoons gluten-free flour (I used King Arthur Measure for Measure GF flour)
1-1/2 cups milk (I used unsweetened almond milk, but recommend 2% milk if using cow’s milk)
salt and pepper
8 oz freshly shredded fontina cheese
2 Roma tomatoes, seeded and chopped
1/4 cup fresh basil leaves, finely chopped

Directions to Follow

Bring a large pot of salted water to a boil then add macaroni and cook until just under al dente.
Meanwhile, melt butter in a 3 quart saucepan over medium heat. Add garlic then saute until very fragrant and just barely turning golden brown, 1 minute. Sprinkle in gluten-free flour then whisk for 1 minute. Slowly stream in milk while whisking constantly to create a smooth sauce then season with salt and pepper and turn heat up to medium-high to bring milk to a bubble, stirring constantly.
Turn heat down to medium then stir constantly until sauce has thickened, 5 minutes. Remove saucepan from heat then add shredded cheese in two batches, stirring until very smooth before adding the second batch. Taste then add salt and/or pepper if necessary.
Drain pasta then add to the cheese sauce and stir to combine. Add tomatoes and basil then stir to combine. Serve immediately.

Have you ever tried this? What are some of your favorite ways to make mac and cheese? Share your thoughts in the comment section below!

Article & Photo Source: Iowa Girl Eats