cheesy macaroni with a twist

Mmmm.. gluten free cheesy macaroni! This is one of those one pot meals. Perfect for a family dinner, or for lunch for the next day. E was literally ohhiingg & ahhinnng while you scarfed down his bowl. If it’s truly E approved, you can bet it’s delicious!


Mmmmmm, cheesy goodness!





  • 1 C gluten free macaroni
  • 2 medium sweet bell peppers, juliened
  • 1 cup broccoli florets, chopped
  • 1 chicken breast

Cheese Sauce

  • 2/3 C cheddar cheese
  • 5 t. gluten free flour (I used this flour blend)
  • 3/4 C coconut milk (I used the full fat canned variety)
  • 1/2 C almond milk, unsweetened
  • 2 t. dry mustard
  • 1 t. paprika
  • sea salt & pepper, to taste


Pasta Primavera

  1. Cook pasta according to directions on the box.
  2. In the last three minutes of cooking time, add in chopped broccoli florets.
  3. Once cooked, drain pasta and broccoli and transfer to a large bowl.
  4. Meanwhile, in a frying pan, over medium heat cook chicken until no longer pink inside.
  5. Transfer chicken to a cutting board, let cool and proceed to shred with a fork.
  6. In the same pan, add the bell pepper and saute until tender.
  7. Transfer cooked bell pepper to the bowl. Mix together, broccoli, macaroni, chicken and peppers together.

Cheese Sauce

  1. In a small dish, combine 1/4 C coconut milk with flour. Mix until creamy.
  2. Meanwhile, heat remainder of the milk in a sauce pan, until steamy.
  3. Next, add the flour mixture to the steaming milk. Whisk until it comes to a boil and thickens. This should take 2-4 minutes.
  4. Once thickened, remove from heat and stir in cheese, paprika, dry mustard and sea salt and pepper.
  5. Pour cheese sauce over the macaroni, chicken and vegetables and stir until even coated.
  6. Serve topped with grated Parmesan cheese, and enjoy!



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