Gluten Free Mac and Cheese

iowagirleats.com

Zach Shields

2 cups dry gluten-free shells or other short-cut pasta (6oz)

2 cups skim milk

1 teaspoon salt

dash cayenne pepper

1 cup freshly shredded cheese

Directions

Rinse pasta under cold water in a colander then drain and add to a saucepan with milk, salt, and cayenne pepper. Turn heat to medium then stir constantly until milk comes to a simmer. Turn heat down to low then stir constantly until noodles are tender, adding an additional 1/4 cup milk if noodles have absorbed all the liquid but aren't tender yet. There should be a bit of milk left in the saucepan to create the cheese sauce. Rinse pasta under cold water in a colander then drain and add to a saucepan with milk, salt, and cayenne pepper. Turn heat to medium then stir constantly until milk comes to a simmer. Turn heat down to low then stir constantly until noodles are tender, adding an additional ¼ cup milk if noodles have absorbed all the liquid but aren't tender yet. There should be a bit of milk left in the saucepan to create the cheese sauce.

Add cheese to pan then stir until smooth, adding a splash of milk if necessary to help smoothen the consistency. Place a lid on top for 5 minutes before serving.

Directions at iowagirleats.com

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