This is truly an indulgent dish! It’s full of cheese and noodles and comforting after a long week. While this is not a healthy dish by any means, it can be gluten free if you substitute the noodles for a gluten free version. We used cornstarch to thicken it instead of flour, and it worked perfectly.
We added some pepper jack cheese for a bit of spice. It added just enough that while you’re eating all you noticed was flavor, and then afterwards there was a bit of heat. If you really don’t like heat of any kind, you can substitute it for regular jack. There are enough spices that you really shouldn’t lose too much flavor.
I only make mac and cheese about once a year, so I’m not worrying about how many calories or anything else this has. I’ve also been running or doing yoga just about every day, which helps to balance out dinners like this. This made a lot of leftovers, and we’ve been heating it up for lunches. Tastes just as good the next day, if not better! Sometimes, nothing beats a classic comfort dish.
Mac and Cheese
Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour
Makes: 8 servings
5 ounces (about 140 grams) of white sharp cheddar cheese 8 ounces (roughly 2 cups) of shredded mozzarella and provolone cheese 1 cup of pepper jack cheese 1 cup of milk 1/4 cup of olive oil 1/4 teaspoon of black pepper 1/2 teaspoon of paprika 1 teaspoon of dill 1/2 teaspoon of basil 1/2 teaspoon of oregano 2 tablespoons of cornstarch 16 ounces (1 box) of medium shells, substitute with gluten free noodles if desired
1) In a medium sized pot, add all the cheeses, milk, and oil. Heat over medium until cheese is melted. 2) Add in the spices and cornstarch. Stir until everything is well combined. 3) While the cheese sauce is thickening, cook the noodles. When the noodles are done, drain and add the cheese sauce on top. Stir until all the noodles are evenly coated. If you'd like, you can top with parmensan after it's been dished out.