Gluten-Free, Super Creamy Macaroni and Cheese

991059-p046I know I should write some clever, personal story about where the recipe comes from or what it reminds me of.  I just don’t have the brain power this morning.

So here’s the recipe:

1 bag Trader Joe’s organic brown rice pasta, cooked per package instructions and drained

This pasta doesn’t taste gross or bleh, I swear.  My kids (especially my daughter) would not eat it otherwise.  It tastes like regular wheat pasta but cooks for a much shorter time.  My Trader Joe’s only carries the penne shape which is fine with us.

Trader Joe’s organic whole milk
3 ounces
Trader Joe’s cream cheese
4 wedges The Laughing Cow Original Creamy Swiss

If you don’t have the Creamy Swiss on hand, and you don’t want to go out and buy it, then just sub in another ounce of cream cheese.  Total cream cheese in the recipe would then be 4 ounces.

½ – 1 cup Tillamook sharp cheddar cheese

Optional add-ins:

1 teaspoon dijon + 1 teaspoon horseradish, or
1 teaspoon dijon + ¼ teaspoon Worcestershire sauce, or
Dash or more of your favorite hot sauce, or
A combination of the above.

After draining the pasta, put it back in the pot and put the heat to low.

Add enough milk to ensure the pasta doesn’t start sticking to the bottom of the pan, about 1 inch deep.

Add the cream cheese and Creamy Swiss, and stir to partially melt.

Add the cheddar cheese (amount is per your taste), and stir to melt and combine all cheeses completely.

Add additional milk a little at a time until desired consistency (and amount of sauce) is reached.  You can add milk while adding and stirring the cheeses if the sauce is looking nonexistent.

Take off the heat to stir in optional add-ins.

Enjoy!

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