On one of the most romantically celebrated days of the year you won't find us at a fancy restaurant or ordering in expensive food, even if there were plenty of safe gluten free options. In our family, Valentine's Day (as well as Halloween) is celebrated with a homemade Mac N' Cheese dinner. Maryalice's family recipe includes tomato soup, but I find that I prefer the classic recipe which you can find below. "Hayley's Mac N' Cheese" is a modified version from my aunt, and one that most people will find familiar and satisfying.
 |
| Hayley's Mac N' Cheese |
16 oz bag of Tinkyada Brown Rice Elbow Pasta
4 tbs Salted Butter
1/2 cup Milk
8 oz Velveeta (2%)
2 oz Mild Cheddar
4 slices of American Cheese
1/2 cup Water (from pot of pasta)
Salt to taste
*Optional* Parmesan Cheese (as topping)
Preheat oven to 375° and boil a pot of (salted) water. Cut the Velveeta and mild cheddar cheeses, and tear american cheese into smaller pieces. Once water has boiled add pasta, set timer and undercook pasta by at least 3-4 minutes (cook Tinkyada brown rice pasta for 10 minutes.) Melt butter in a small pan, add milk, Velveeta, cheddar, and american cheeses, and a dash of salt (to taste). Stir cheese mixture until fully melted and blended together. Drain the pasta using a spider strainer (if you don't have one, put aside at least 1 cup of water from the boiled pasta, and strain using a standard strainer). Scoop the pasta into a (9x13 inch) casserole dish, add 1/2 cup of the boiled pasta water, and stir in cheese mixture until blended. Place the dish on the top shelf in your oven and bake for 15 minutes. Stir mac and cheese mixture and add another 1/4 cup of water if needed. Sprinkle parmesan cheese on top and bake for another 5 minutes, or until desired color and consistency is achieved.
