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Lightened Up Stovetop Mac and Cheese
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Description
A creamy, cheesy, buttery cheese sauce made with Monterey jack cheese served over a bed of gluten-free pasta shells.
Ingredients
- 8 ounces, weight Shell Shaped Quinoa Noodles Or Elbow Noodles
- 1 Tablespoon Cornstarch, Dissolved In 2 Tablespoons Non-fat Milk
- ¾ cups Organic Non-fat Milk
- ½ teaspoons Mustard
- 1 Tablespoon Organic Butter
- 4 ounces, weight Monterey Jack Cheese
Preparation
Cook pasta according to manufacturer’s directions, stopping when pasta is al dente, about 2-3 minutes before it’s completely done. Drain; set aside.
In a small bowl, dissolve the cornstarch in 2 tablespoons milk. Whisk until combined; set aside.
In a medium sauce pan over low heat, add 3/4 cups milk, mustard and butter. Bring to a gentle simmer and add cornstarch mixture. Stir constantly until thick, about 2 minutes. Stir in cheese and stir until melted.
Pour sauce over cooked pasta and mix until combined.
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