Keyword: butter, cheddar cheese, colby cheese, eggs, evaporated milk, gluten free, gluten free pasta, ground mustard, mac and cheese, mac n' cheese
Servings: 4servings
Author: GFchow @ gfchow.com
Equipment
Grater
Ingredients
1/2poundelbow macaroni (fusilli, penne or other medium pasta will work)gluten free, I used La Fabricca which I found at a high end gourmet Italian market. If you can find it, buy it!
4tablespoonsbuttersalted or unsalted (if using salted reduce the salt in the recipe)
2eggslightly beaten
6ouncesevaporated milkSee NOTES section below
3/4teaspoonhot sauce
1/2teaspoonkosher salt
pinchfresh black pepper
1/2teaspoondry mustard
6ouncesfrom a block of sharp cheddarhand shredded
2 ounces from a block of Colbyhand shredded
Instructions
In a large pot of boiling, salted water cook the pasta to al dente following package instructions (usually one minute less than package instructions).
While pasta is cooking, whisk together the eggs, evaporated milk, hot sauce, salt, pepper, and ground mustard.
Drain pasta and return to pot and melt in the butter using a large spoon to combine.
Add egg mixture and cheese to the pasta and cook over low heat for an additional 3 minutes until creamy, stirring occasionally.
Spoon Mac n' Cheese into bowls, garnish with sliced chives, if desired, and enjoy.
Notes
If you don’t have evaporated milk, use whole milk or half-n-half. The mac n’ cheese won’t be as creamy but will be just as delicious.I used a block of Trader Joe’s Exceptional Cheddar (not the pre-shredded version) which has some parmesan in it. I love the extra complexity it adds to the dish. I used Colby because it melts wonderfully. With that said, you can use all cheddar or a mixture of your favorite cheese for this recipe. Experiment.Additionally, adding finishers for interest is encouraged...sautéed onions, pickled jalapeños, gluten free panko crumbs, etcIf you prefer baked Mac n’ Cheese, place in a baking dish and top with extra cheese or gluten free panko and bake at 350 degrees for 15 mins.