Easy Cheesy

My dear friend Barry Kriebel and I have a time-honored tradition of Jane Austin movies and Kraft Mac n' Cheese. While we're flexible on the movies, (The Secret Garden, A Little Princess, Tom Jones, A&E's version of fill-in-the-blank all substitute nicely, and can be peppered with the occasional Kathy & Mo, AbFab, or French and Saunders) the Mac n' Cheese was a very rigid ritual.

2 boxes of Kraft Mac n' Cheese, Butter (NOT Margarine!) whole milk, exactly 2 slices of real American Cheese, 2 over-sized coffee mugs that are actually bowls, one spoon (Barry) and one fork (Molli) and a whole lot of pepper.
Yes, it's gross to eat a whole box of Kraft Mac n' Cheese in one go, but it is sooooo delicious. And as a once-a-year ritual, c'mon!

Of course, that was before I discovered my gluten allergy, and before Kriebel had to have his gall-bladder removed (speedy recovery, my dear friend!) Suffice to say, our Kraft Mac n' Cheese days must come to and end.

Still, Mac n' Cheese is one of my favorite comfort foods of all times, and I'm not quite ready to relinquish it entirely. After a lot of experimenting, I think I've come up with a recipe that is as delicious and comforting, and certainly healthier than my processed-food favorite. So in honor of Mr. Kriebel, who is in recovery as we speak, here is Molli's Movie Day Mac n' Cheese:

2 cups of gluten free Pasta. I recommend Tinkyada Pasta Joy Rice Pasta. It is easy to cook, has the perfect texture, and comes in a curly-fry shape that is fun!

1 cup of milk (I use 2 % these days, but whatever you like)

1/2 cup sharp cheddar cheese, grated

1/2 cup Colby jack cheese, grated

1/4 cup Parmesan cheese

2 slices of American cheese (optional, but necessary for the Barry Kriebel Experience)

2 tablespoons corn starch

2 tablespoons of butter

salt and pepper to taste.

Prepare the pasta following the package directions. ( If you're unfamiliar with gluten-free pasta, it requires more water and a longer cook time than regular.)

While you're pasta is boiling, in a sauce pan on low heat, melt the better into the milk, stirring constantly with a wire whisk. When the butter is melted, whisk in 1 TBSP of corn starch until there are no lumps.

Increase to medium heat and add shredded cheeses a little at a time, continuing to stir with whisk. When all the cheese is melted, the sauce should still be thin.

By now your pasta should be ready. Drain, rinse with cold water and set aside.

Increase heat under sauce to medium-high. Whisk in Parmesan and second TBSP of corn starch to thicken. Once all the lumps are out, reduce heat to low and add in pasta.

Add salt according to your taste.

Break up two slices of American cheese and add.

Remove from heat and serve, adding pepper to taste.

Relax with a great old movie and a good friend and enjoy!