Believe it or not, I used to hate macaroni and cheese. It wasn’t until my freshman year of college when my friend Nathan introduced me to Easy Mac that I started liking it then.
Since then, I’ve had many different kinds, 99% of them better than Easy Mac (although I do love a good Easy Mac once in awhile, who can resist a meal thats ready in less than 3 minutes? I can’t). I’m not a huge fan of yellow cheeses- don’t ask me why, I just love white cheeses more- so when I saw this recipe for mozzarella mac and cheese I ran out to the store to get some fresh mozzarella.
I had some processed shredded cheese in my refrigerator which I’m sure would have worked fine but I wanted the good stuff. And boy am I glad I got it. This mac and cheese is so good I’ve made it 3 times in the past few weeks.
The first few times I added some fresh basil from my basil plant in my “garden” (aka 2 plants on my balcony). I also made it a different time with some steamed broccoli and added some cayenne pepper and that was really good as well. It’s fun to play with vegetables and spices with this recipe so I hope you all give it a try!
Gluten Free Mozzarella Mac and Cheese
- 2 tbsp butter
- 1/2 cup heavy cream
- 1 cup milk
- 2 tbsp gluten free flour
- 2 tsp sea salt
- 1/4 tsp ground mustard
- 1/4 tsp ground black pepper
- 1/2 tsp onion powder
- 1 1/2 cups mozzarella cheese (grated or cut into small cubes)
- 1/2 lb gluten free macaroni pasta (or pasta of choice)
- Cook the pasta according to the directions on the box.
- In the meantime, melt butter in a large skillet.
- Then add heavy cream, milk, flour, salt, ground mustard, cracked pepper and onion powder, whisking constantly.
- After those ingredients have combined, whisk in the mozzarella cheese. The sauce will get thicker and will coat the back of a spoon when it is the right consistency.
- When the pasta has finished cooking, drain it.
- Then, stir in the pasta until the cheese sauce coats the noodles.