![]() Bring the sauce to a boil, then reduce the heat to low, and cook, stirring, for 2 to 3 more minutes. ![]() Stir in the salt, mustard powder and cayenne. Continue to whisk until smooth until all the milk has been added. While whisking, slowly drizzle in the milk. Sometimes I add in a bag of frozen peas and carrots, some broccoli, or chicken.other times I serve this to my 3 year old as is. Whisk in the flour and cook for 2-3 minutes. It tastes the most like traditional pasta. The best gluten free pasta I've found is made with a mixture of corn and quinoa flour (see photo above). Notes: I could eat this every single day and be completely happy. Taste a bite to be sure its well seasoned.add more seasonings if you like. Add in the cooked pasta and stir until well combined. Next add the salt, seasoned salt, and pepper. Stir until the cheese is completely melted. ![]() Add in the heavy cream, milk, and the two cheeses. ![]() Using the same pan you used to boil the pasta, melt the butter over medium heat. When the pasta is done cooking (do a quick taste test to be sure), drain it into a colander and let it sit there while you make the sauce. While it is cooking, take out all of your other ingredients and get them ready on the counter. Cook your pasta according to the package. Ingredients: 8 oz (dry) GF pasta (I like to use tiny shells) 3 TB butter 2/3 cup heavy cream 1/4 cup whole milk 2 cups shredded cheddar cheese 1/2 cup grated parmesan cheese 1/2 tsp salt 1/2 tsp seasoned salt fresh ground pepper (about 5 twists) Instructions: 1. ![]()
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