Gluten-free Mac and Cheese

10 Jul

This recipe was inspired by something I found on Pinterest (yes, I’m addicted) from http://www.macaroniandcheesecake.com/2011/09/revolutionary-mac-cheese.html and I was determined to make it using gluten-free pasta for my 4th of July meal.

I used the same principle and cooked the pasta in the milk, added cheese, and spiced it up. It turned out great!

12 oz gluten-free pasta (I used Safeway’s Eating Right gluten-free pasta)

2.5 cups milk + more to thin as needed (I used about another cup)

2 c cheddar cheese, grated by hand

1 tsp salt

1/2 tsp garlic powder

1/2 tsp dijon mustard

1/2 tsp Sriracha (one of my favorite things in the whole world)

In a pot bring milk, salt, and garlic powder to a boil, add pasta and reduce to a simmer on very low heat. You don’t want the heat too high because you don’t want your milk to scald or evaporate before the pasta is cooked through.

When the pasta is cooked through (timing depends on your heat, the temperature of the milk, and how you like your pasta) add the dijon, Sriracha, and cheese. Add milk as needed to keep it creamy. Serve immediately and enjoy!

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