This is not a fancy or refined macaroni and cheese; this is mac and cheese straight from childhood, just yummy and cheesy!
|12 oz||gluten-free pasta|
|8 T||butter (unsalted)|
|1 c||milk (whole)|
|1 c||cheddar cheese (grated)|
|1 c||gouda cheese (grated)|
Bring a large pot of salted water to a boil. Add the pasta and cook until just barely al dente (if you cook it until it's soft, gluten-free pasta will turn mushy). Drain well, transfer to a large bowl, drizzle with a bit of olive oil, and toss to combine. Set aside.
Heat a pot over medium heat, and melt the butter. Stir in the milk and whisk until bubbly. While whisking, add the cheese a bit at a time, and stir until completely melted. In a small bowl, combine the cornstarch and 2 tablespoons of water. Stir half of the cornstarch slurry into the cheese sauce, and see if it thickens up. If it doesn't, stir in the remaing cornstarch slurry. Season with salt and pepper, and fold in the pasta until well-coated.
If you like, put the macaroni and cheese in a casserole and brown it in a 400˚F oven before serving.