Ingredients
Dairy and Liquids
- 2 cups whole milk
- 2 cups water
- 2 tablespoons unsalted butter
- 2 ounces cream cheese, diced into small cubes
- 2 cups sharp cheddar cheese, shredded
Pasta and Seasonings
- 12 ounces gluten-free brown rice elbow pasta
- 1/2 teaspoon kosher salt
- Paprika (optional, for garnish)
Instructions
- Simmer: In a large pot, gently bring the milk, water, and unsalted butter to a simmer over medium heat. Avoid boiling the milk to prevent scorching; stir slowly and keep a close eye until the mixture just begins to simmer.
- Cook Pasta: Add kosher salt and the gluten-free brown rice elbow pasta to the pot. Because gluten-free pasta tends to stick, stir gently and continuously. Cook the pasta according to the package instructions until tender, then remove the pot from heat.
- Add Cheese: Stir in the diced cream cheese until it melts completely. Then add the shredded sharp cheddar cheese, stirring continuously until the sauce thickens and all cheese is fully melted, coating the pasta evenly.
- Serve: Optionally sprinkle with paprika for a touch of color and mild smoky flavor, then serve the mac and cheese hot for a comforting meal.
Notes
- Use gluten-free pasta labeled for the cooking time as some brands vary in cooking duration.
- Stirring constantly after adding pasta helps prevent clumping common with gluten-free varieties.
- Do not let the milk boil to avoid curdling or burning.
- The cream cheese adds creaminess; full-fat options yield the best texture.
- Cheddar can be substituted with other favorite cheeses, but sharp cheddar provides distinctive flavor.
- Optional paprika garnish can be replaced with freshly ground black pepper or chives.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
