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Ingredients  (Serves 4-6)

12 ounces gluten-free rigatoni pasta
1 stick (8 tablespoons) unsalted butter
1 cup whole milk
mound of grated cheddar cheese (a little more than a cup for us)
mound of grated gouda cheese (a little more than a cup for us)
2 tablespoons cornstarch
Kosher salt and cracked black pepper


  1. Bring a large pot of heavily salted water to rapid boil. Add pasta, along with two tablespoons of olive oil.
  2. Cook until the pasta has a slight bite to it. (Gluten-free pasta needs to come out of the water with a little bit of crunch.)
  3. Drain in a colander, toss with a little bit of oil, and set aside.
  4. In the same pot, melt the butter. Add the milk and swirl them together.
  5. When you have one bubbly liquid, add handfuls of the cheese and stir.
  6. Add more handfuls of the cheese and stir until all the cheese has been melted fully.
  7. Make a little slurry with the cornstarch and 2 tablespoons of water. Stir it well, then add a bit into the cheese sauce and stir. The sauce will thicken immediately.
  8. Season the sauce with salt and pepper. Pour in the pasta. Stir.
  9. Brown Mac ‘N Cheese in a 400° oven (golden brown – do not overcook).