the easiest mac & cheese

* gluten free, vegetarian *

Classic. Gluten free. Lightened up.

in this case, that means no butter, cream, or even milk added.

don’t doubt me just yet. 🙂

I N G R E D I E N T S:

  • 1 box gluten free pasta of choice
  • 2 c. low sodium chicken stock
  • 2 tbsp cornstarch
  • 1-1 1/2 c. shredded cheese(s) of choice
  • 3-4 fresh basil leaves, roughly chopped
  • 1 tsp minced garlic
    • {yes, that’s s e r i o u s l y  all there is to it}

D I R E C T I O N S:

  • Prepare pasta al dente according to the box. Drain the noodles and set aside.

 

  • Return the pot back to the warm burner and add the chicken stock. Add a generous pinch of pepper and bring to a boil. Then add garlic.

 

  • Once the stock is boiling, add the cornstarch and stir continuously until it reaches desired thickness. (It will produce larger bubbles as it thickens).

 

  • Add the cheese and continue to stir (a whisk works best) until all the cheese is melted. At this point, it should be a creamy cheese sauce.

 

  • Return the noodles back to the pot and stir stir everything together. Lastly, add the basil!

 

  • Serve immediately BUT, also makes for great leftovers!

 

And there you have it!

IMG_9865
N O T E S

  • shredded chicken or crab meat would be an excellent source of additional protein in this dish.
  • cornstarch is an ingredient everyone should have in their kitchen. It serves to help thicken liquids without adding heaviness or extra calories.
  • I did not choose to salt anything in this dish because cheese is naturally salty. No need for excess!
  • To add more color and nutrients, add cooked green peans, peas, or broccoli!
  • I used pasta made of a rice & corn blend. The cheese I used was cheddar, parmesan, and mozzarella. But seriously, use whatever is your favorite! Asiago sounds pretty good too. 🙂

 

Try it! You will be happy you did!

xxx,

M

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