Prep Time
15 minutes
Cook Time
20 minutes
Serves
8
Ingredients
- 1 package gluten free shell noodles, (Recommended brands: Tinkyada Brown Rice Noodles) See cooking instructions below
- 3 Tablespoons butter
- 2 cups milk
- 2 Tablespoons cornstarch (Recommended brands: Argo & Clabber Girl)
- ¾ teaspoon salt
- 2 cups sharp cheddar cheese, shredded (Shred yourself from a block cheese)
Steps
In a medium sized pot, bring noodles to a boil in lightly salted water. Boil until pasta is tender, then remove and drain. See detailed recipe and directions below.
In a saucepan, melt butter.
In a small bowl combine milk and cornstarch and stir until smooth and without lumps.
Add milk, cornstarch mixture to melted butter, stirring constantly and bring to a boil. Reduce heat and continue stirring until milk mixture is thick.
Add cheese and stir until melted.
Add noodles and stir until combined.
Remove from stove, cover and let sit 10 minutes before serving.
Gluten Free Noodles, Shell, Spiral or Rotini
1 bag gluten free noodles (Recommended brands: Tinkyada Brown Rice Noodles)
Water
1 Tablespoon olive oil
1 teaspoon salt
Steps:
Fill a large cooking pot with water.
Add olive oil and salt to the water.
Bring to a boil and add spaghetti noodles carefully without splashing hot water out of pot.
Cook until noodles are completely soft. Drain and serve with above recipe.