If there’s one guilty pleasure I have (I know – just one? So cute.) it’s mac ‘n’ cheese. When Chris went gluten-free it was hard to justify buying it in boxes for three reasons:
- Finishing an entire box on my own, while filling, also makes me feel like a little oinker.
- Leftover mac ‘n’ cheese never tastes the same. In fact, it usually tastes like nothing at all. What’s the deal with that?!
- Rice mac is just too expensive and not that good.
It seemed like every recipe I came across for cheese sauce was way too complicated. I entertained the idea of casseroles or other baked pasta dishes, but it wasn’t the same.
Finally, I found a recipe– an easy one– and altered it a bit, coming out with the creamiest, cheesiest, gluten-free-y-ist mac ‘n’ cheese ever.
Gluten-Free Mac ‘n’ Cheese
6-8 oz. Tinkyada shell pasta
¾-1 cup Your favorite cheddar cheese, grated
½ cup Half and Half
1 Tbsp Butter
1 Tbsp Cornstarch
Salt and Pepper
1. In a medium pot cook rice pasta according to packaged directions.
2. Meanwhile, grate cheese into a small bowl. In a separate bowl, whisk half ‘n’ half and cornstarch together.
3. Drain pasta in a colander and return the pot to the stove top. Lower heat to medium-high and add the cornstarch mixture and butter. Continue to whisk until it becomes thick and bubbly, then quickly add cheese and stir for another 30 seconds.
4. Return pasta to the pot and mix evenly with sauce. Salt and pepper to taste (I like to use a lot of salt and pepper).
Is it healthy? Heck no! Should it be? No way.
And while it may not necessarily be any cheaper than buying boxed versions, there is something to be said about using fresh ingredients. Lately, I’ve been in love with the 1-year Oregon Cheddar sold at my local Whole Foods market. It makes the BEST cheese sauce!