I used rice pasta and light cheddar cheese, and omitted the hot sauce:
8oz macaroni, or any smallish tube shaped pasta (1 cup) 1 tablespoon butter 6 oz evaporated milk 6 oz freshly grated cheddar cheese (that’s 3/4 cup) 1 egg, beaten 1 teaspoon dry mustard powder 1/4 teaspoon red pepper Hot sauce, to taste Salt and pepper
Boil the pasta according to package directions, but reduce the cooking time by one minute. Drain and pour back into the cooking pot. Over medium-low heat, add the butter and stir until melted. Mix the egg, milk, and spices and pour over the pasta. Stir until it begins to thicken, about three to five minutes. Remove the pan from the heat then add the cheese in four installments, making sure the first is melted completely before adding the next.
That looks yummy. I used to loooove mac 'n cheese. Most cheese is an avoid for me now, but I make baked rice noodles with quark cheese now and then. I add herbs and tomatoes for flavor. That is real comfort food.
SWAMI O+ Gatherer, Healing from Fibromyalgia Kyosha Nim Columnists and Bloggers
Location: New York
I make a VERY simple mac n cheese for my son- he likes simple flavors, and he's the only one in the family who can have milk or cheddar cheese. I just make a roux with butter and flour (rice or spelt) and then slowly add milk. When the sauce is thick, I turn off the heat and add shredded cheddar cheese. It melts in just fine from the heat already in the sauce. I don't add any flavorings at all. Then I pour that sauce over rice pasta and serve.
I think I use about 1/4 stick of butter, 1 tablespoon flour, 1 cup milk, 8oz cheese, to 8oz of pasta. But I don't always measure carefully.
Ruth, Single Mother to 19yo O- Leah (in Israel for the school year), 17yo O- Hannah,and 12yo B+ Jack