Yesterday I had the chance to fine-tune my one pot gluten free mac and cheese even a little more.
For this latest edition of my one pot wonder I wanted to make a smaller amount – I did not want leftovers. So I poured into my middle size saucepan;
- one cup of gluten free macaroni noodles
- 3/4 cup of 1% milk
- 3/4 cup of water
- a shake of salt
I brought those four ingredients to a boil over a medium high heat while stirring continuously.
As soon as the liquid was almost all absorbed into the noodles (about 10 minutes) I poured in a cup of frozen peas and folded them into the noodles.
After a minute of two of stirring in the peas, I added about a cup of grated cheddar cheese and folded that into the noodle mixture.
And then, within 15 minutes of starting, I had a pot of gluten-free mac and cheese for my girls and only one pot to be cleaned. Win-win!!