For this dish, my all-time favorite cheese is cheddar; however, you could use a Mexican blend, shredded mozzarella or anything else, as long as it can melt. Also, I use 1% or 2% milk for this recipe, but half and half, skim or cream will work as well—the higher the fat content, the creamier your cheese sauce will be.
– Maizy Boosin
- 2 tablespoons of butter
- 1 teaspoon salt
- 1 teaspoon cracked black pepper
- 1 box gluten-free pasta (I used elbows for the traditional mac ’n cheese look, but you can choose whatever you want)
- 4 cups chicken stock
- ¼ cup milk of your choice
- 1½ cups shredded cheese of your choice
- Chopped parsley, for garnish
First, heat a large skillet on medium heat.
Add the butter, salt and pepper to the pan.
Once the butter is melted, add the box of pasta to the skillet
Lightly toast the pasta on medium to high heat, until all of the pasta has been coated in the melted butter and is beginning to change to a more toasted color (the exact shade depends on the brand or noodle, but usually pasta gets either a reddish or more golden tone when it’s toasted).
Add some chicken stock to the pan until the liquid covers the noodles.
Turn the heat up to high and continue stirring until the pasta absorbs all of the liquid.
Add more liquid, let it absorb, and repeat until pasta is cooked. You’ll need to turn down the heat once the chicken broth comes to a boil. Keep the liquid at a low simmer.
When the pasta is cooked, there will still be a little extra liquid in the pan. Turn the heat down to low, add your milk and cheese of choice, and stir until everything is incorporated.
Add salt and pepper to taste, top with chopped parsley, and serve.
Cook’s tip: I use 1% or 2% milk for this recipe, but half and half, skim or cream will work as well—the higher the fat content, the creamier your cheese sauce will be.
For the cheese, my all-time favorite is cheddar; however, you could use a Mexican blend, shredded mozzarella or anything else, as long as it can melt.