When I start to get desperate for meal ideas and we are running low on groceries, I often turn to pantry staples to help me break my rut. Although there are a few celiac-safe places in town we can grab takeout, I kind of like forcing myself to be creative in the kitchen. For some people that may sound like a special type of torture, but I love it and that’s why I’m here doing what I do so you can make your delicious meals from my easy to follow recipes and get back to life. You’re welcome 🙂
Back in the day when Joe and I were both college students with no gluten friendly restaurant budget, I really didn’t have a choice but to find something to make instead of grabbing food out. I’m thankful for that opportunity because I wouldn’t be where I am with my cooking skills now if I hadn’t been forced to figure it out. Even now, take-out is expensive, especially with a family of 5 with three different food allergies! Even if we do risk take-out, most places can’t guarantee that the food is 100% gluten free or they act like it’s a huge deal to try to avoid cross-contamination (insert eye roll). So part of my passion comes out in making meals at home that I know my whole family can enjoy together without added cost or concern that someone may be accidentally contaminated with their allergen.
I love creating quick, pantry-based recipes like this for everyone, but I especially love it for my celiac friends that can’t just go grab something out whenever they feel like it. Celiac people, you feel me? This dish can also be made dairy free by using your favorite vegan cheese and dairy free heavy cream alternative!
Shop my favorites for this recipe:
One Pot Gluten Free Cheeseburger Macaroni
- 2 cloves of garlic, minced (or sub 1/2 teaspoon garlic powder)
- 1 small yellow onion, diced
- 1 lb 93% lean ground beef or turkey
- 1 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1 Tablespoon tomato paste
- 3 3/4 cups low sodium beef broth (can substitute vegetable or chicken broth)
- 2 cups gluten free macaroni noodles (brown rice noodles recommended)
- 3/4 cup shredded sharp cheddar cheese
- 1/4 cup heavy cream
- In a large skillet with high sides (and lid) or a medium lidded saucepan, brown and break up 1 pound lean ground beef over medium-high heat until no pink remains.
- Add 2 cloves minced garlic and 1 small diced yellow onion to the beef and sauté for 1 minute.
- Add 1 tablespoon tomato paste and stir around for 1-2 minutes.
- Add 3 1/2 cups low sodium beef broth, 1 teaspoon kosher salt, 1/4 teaspoon pepper, and 2 cups macaroni noodles.
- Place the lid on and simmer over medium to medium low heat for 15-18 minutes or until noodles are fully cooked. Adjust heat as needed. This should be a simmer and not a rapid boil or the bottom will burn before the noodles are done. Check for doneness at 15 minutes and, if needed, cook one minute at a time with the lid still in place until fully cooked.
- Once the noodles are cooked, turn off the heat and immediately stir in 3/4 cup shredded sharp cheddar cheese and 1/4 cup heavy cream.
Noodles: I use Tinkyada brand brown rice macaroni noodles and they are done perfectly in 17 minutes. Depending on the brand of brown rice noodles you use and how high of a simmer you are at, they may take a little less or a little more time to cook. Check on them often once you reach 15 minutes to make sure they don’t overcook and turn to mush. Feel free to use whole wheat or regular macaroni pasta instead of gluten free keeping in mind cooking time may be less or more depending on the size of the noodle. Start with less time. Normal, wheat-based, macaroni took about 12 minutes and you may need to add a little more broth at the end if you like it more saucy.
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