Monday, January 21, 2013

Noodles and Cheese:

Think you're missing out on Mac 'n' Cheese? Think again! This is a super fast and easy, gluten-free recipe that my whole family enjoyed and I know you will too, even if you don't eat gluten-free! Use any kind of pasta you have or like! I hope you give it a try!

12 oz. uncooked pasta
2 tblsp. butter
4 & 1/2 tsp. cornstarch
1 tsp. dried mustard
1/4 tsp. black pepper (more if you like)
1 & 1/2 cups milk
2 cups cubed Velveeta cheese

Cook pasta according to package directions, until just done. You still want it to be al dente. Drain and set aside. In a small saucepan, heat butter over low heat until melted. Add cornstarch, dried mustard and pepper. Whisk until smooth and bubbly. Pour in the milk. Cook over high heat, whisking constantly, until mixture begins to boil. Cook and stir until thickened. Reduce heat to low; add cheese and stir until melted. If this mixture is too thick for you, slowly add in more milk until it reaches desired consistency. Place pasta in a serving dish. Pour cheese sauce over all and gently stir to evenly coat. Serve!

-We prefer the cheese sauce to be thick, but if you prefer a thinner sauce, then add more milk after the cheese has melted.
-I used spiral pasta, but you can use whatever shape you want. I find it hard to find gluten-free macaroni, but if you can find it or you don't need this recipe to be gluten-free, then by all means use that!!!
-Check out this link to find out what my favorite pasta is!

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