Two things that I have missed since eating gluten free is mac and cheese and pasta salad…so simple…so yummy. I finally got a chance to try Ancient Harvest quinoa pasta…my MIL warned me that she liked gluten free pasta fresh but it was sort of mushy the second day…still tolerable but not pasta like anymore. I thought mac and cheese would be a first good try for this brightly colored box of pasta since maybe the congealed cheese would help make it less noticeable if the pasta got mushy. It turned out great! and even the second day it tasted as good as the first…..yum!
This recipe is based off of my favorite tradition mac and cheese recipe from the America’s Test Kitchen cookbook
8 oz quinoa pasta
1 can evaporated milk
1 tsp dry mustard
4 tbs butter
12 oz cheddar cheese
Boil water in a large pot and sprinkle liberally with salt. Put pasta into boiling water and cook for the shortest amount of time on the box. While the pasta is cooking in a bowl mix the eggs, 1/2 of the can of evaporated milk, mustard, and black pepper. Drain pasta when done and put back onto stove. Add the butter and allow to melt. Pour the mixture of egg and milk. Stir constantly and slowly add the remainder milk and the cheese. And enjoy!
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