It’s that time again! Time for a meatless meal idea. Last week, my 8 year old and I made this mac and cheese, and it was sooo good. I think I want to eat more now…time to buy more cheese at the store!
This recipe is easy, it uses real ingredients (no fake cheese!), and also good on the second day–that is, if you have leftovers. It is tasty served with salad, tuna sandwiches, green beans… What else would mac and cheese be good with?
- 1 tablespoon salt
- 1 pound gluten-free elbow pasta
- 2 (12 fluid ounce) cans evaporated milk
- 1 cup vegetable broth or water
- 3 tablespoons butter
- 1/3 cup potato starch
- 1 1/2 tablespoons Dijon mustard
- 1/2 cup grated Parmesan cheese
- Freshly ground black pepper
- 1 pound grated extra-sharp cheddar cheese
- optional: extra cheese such as a white cheddar, pepper jack, or colby to sprinkle on top of macaroni when serving
- Boil 2 quarts in a large pot. Add salt and pasta. Follow directions on pasta box for time to cook. Drain.
- Warm the evaporated milk and broth until hot and steamy (not boiling), either in the microwave or on the stove in a small pot. Melt butter in the empty pasta pot; whisk in potato starch, then hot milk mixture. Continue to whisk until thickened, about 5 minutes. Whisk in mustard, Parmesan and pepper. Turn off heat, stir in cheddar until melted.
- Add drained pasta to sauce, and stir until all the macaroni is covered with sauce. Stir to heat through, and thin with a little water if the sauce is too thick. Serve hot.