It's not always the sweets that call to me, sometimes its all about the cheese. Macaroni and cheese has always had a special place in my heart. When I was younger I used to long for the blue boxes of instant mac n' cheese, but my dad proved to me that homemade is soooo much better. It's been very cold for this past week and all I have been able to think about is creamy warm cheesy pasta. So here you go, it's even gluten free!
The Cheesiest Macaroni & Cheese (Kraft lied to you)
1lb pasta (gluten free or regular, penne or elbow macaroni)
1 14oz can evaporated milk
1 Tbsp cornstarch
2 tsp ground mustard
1/2 tsp ground paprika
1/2 tsp cayenne pepper
1/4 tsp ground nutmeg
1/2 tsp onion powder
2 1/2 Cup shredded cheese (I used sharp white cheddar)
salt & pepper to taste
In a 3qt sauce pan boil water, add a pinch of salt, add dry pasta, turn the heat down to medium and cook the pasta till aldenté. Drain the pasta in a colander and set aside. Over medium heat, heat the evaporated milk in the saucepan, add the spices and the cornstarch, whisk until well combined. Bring to a simmer and slowly add shredded cheese, stiring with each addition. Turn up the heat to medium-high and stir constantly until mixture thickens. Turn off heat and return pasta to the pan. Stir pasta in the sauce until it is smothered in sauce.
You have a choice to make now; eat it now all creamy and saucy, or bake it and let the cheese soak into the pasta and get a nice brown cheesy crust on top. . . If you choose to bake your mac n' cheese, put it into a 9x9x3 casserole dish and top with a little extra shredded cheese and sprinkle on some paprika, and if you're not going the gluten-free rout, add some breadcrumbs. Bake at 425˚F for about 15 minutes, or until brown and bubbly. YUM.