Lightly toast the pasta on medium to high heat, until all of the pasta has been coated in the melted butter and is beginning to change to a more toasted color (the exact shade depends on the brand or noodle, but usually pasta gets either a reddish or more golden tone when it’s toasted).Īdd some chicken stock to the pan until the liquid covers the noodles. Once the butter is melted, add the box of pasta to the skillet Also, I use 1% or 2% milk for this recipe, but half and half, skim or cream will work as well-the higher the fat content, the creamier your cheese sauce will be.ġ box gluten-free pasta (I used elbows for the traditional mac ’n cheese look, but you can choose whatever you want)įirst, heat a large skillet on medium heat.Īdd the butter, salt and pepper to the pan. For this dish, my all-time favorite cheese is cheddar however, you could use a Mexican blend, shredded mozzarella or anything else, as long as it can melt.
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