8oz GF elbow or penne pasta
8oz Cheddar cheese
3/4 c milk
1 TBS corn or potato starch
3/4 tsp salt
4oz Monterey jack cheese
2 oz Cheddar Cheese
Preheat the oven to 350. Cook the pasta according to the package, rinse and drain well. Set aside.
Shred the 8oz of cheese and set aside. Separately, shred the 2 oz of cheese for the topping as well.
In a microwave safe bowl, combine the sauce ingredients. Microwave and stir in 20 second intervals until the cheese has melted and the sauce thickens. The frequent stirring is necessary to avoid a scrambled-egg effect. Combine the pasta, sauce and 8 oz shredded cheese. Mix Well.
Place in an oven safe casserole dish. Cover and bake for 30 minutes. Uncover and sprinkle with remaining cheese. Bake 15 minutes longer until the top begins to brown. Serve Hot.
Realize I made this because I love mac n cheese, but not enough to actually shred my own cheese - I am