Gluten Free Macaroni and Cheese Recipe

Serves 3-4
Ingredients:

• 1 1/2 – 2 cups of gluten free pasta, like Bionaturae elbows
• 1 cup of milk (you can also use plain soy or rice milk)
• 1 Tbl cornstarch mixed with 1 Tbl cold water (cornstarch slurry)
• Sprinkle of nutmeg
• 1/2 tsp salt
• Few grinds of black pepper
• Sprinkle of dry mustard and garlic powder
• 3/4 cup of shredded cheese (I used a combination of cheddar, parmesan and a shredded Italian blend that you might use for pizza)

Directions:

1. Heat water in a medium pot on the stove. Make sure to use a cover so that the water boils quickly. Make sure there is at least twice the amount of water as pasta. If you have plenty of water, you do not have to add any oil to the water; it won’t stick.
2. While you are waiting for the water to come to a boil, place a small sauce pan on medium heat. Add milk and cook until it is hot but not boiling.
3. When milk is hot, add cornstarch slurry and whisk. Add spices. Continue to cook until slightly thickened. You might need to raise the temperature slightly.
4. The water should be ready by now. Once it is boiling, add at least 1 tsp of salt. Be careful because the water might spit a bit and burn you when you add the salt. Add pasta and stir. Sitr occasionally. Cook 1 minute less than the recommended time and then start testing for doneness.
5. Once white sauce (that’s your milk sauce) has thickened slightly, turn off heat. Add cheese mixture and stir. Stir occasionally.
6. Once pasta is done, drain and add back to pan. Add cheese and stir to combine. Serve immediately