No boil cheesy gluten free macaroni goodness.
Having trouble cooking your gluten free pasta correctly? Does it turn to mush before you pull it out of the water? Does it stick together and form a large gooey mass? Skillet cooking to the rescue. One pan, no mush, easy to do.
Adding the water and other ingredients together in a skillet with the pasta allows the pasta to absorb the liquid and cook at the same time. No more mush, gooey messes, or gloppy noodles.
Gluten Free Skillet Macaroni and Cheese
1/2 cup butter
2 cups uncooked gluten free macaroni
1 red bell pepper, diced
1/4 tsp. salt
1/4 tsp. pepper
1/ tsp. dry mustard
2 cups water
8 oz. shredded cheddar or american cheese
12 oz. can evaporated milk ( can substitute whole milk, soy milk, rice milk….)
Melt the butter in a 2 quart pot and add the uncooked macaroni. Let it brown a little bit and then add red bell pepper and the seasonings. Stir well and add the water. Stir and bring to a boil. Cover and simmer for 15 to 20 minutes, or until the macaroni is tender.
Stir in the cheese and just enough milk to make it goeey and cheesey. continue to simmer for 5 minutes to heat through and melt the cheese. Makes 4 to 6 servings.
Want to finish this in the oven: Try this:
Preheat to 375 degrees. Follow the steps until you add the water. Add in everything else and bring it to a boil. Then pour into a 9×13 baking pan or a 9×9 pan (whichever one your mac will fit into) and bake for 34 to 40 minutes until bubbly and thick.
Doing this on the stove top keeps your gluten free pasta from turning into a gloppy mass.
Happy Cheesy Day!
Team Your Gluten Free Kitchen
Photo source: Serena Bakes Simply from Scratch
Want to add chicken to this and make it more of a complete meal? Check out this recipe from