While chili and stew always seems to taste better the next day, I’ve always found that macaroni and cheese doesn’t reheat quite as well. It was for this reason I was inspired to adapt my potluck sized recipe into a meal for two (and also wheat free).
1 1/4 cup uncooked elbow macaroni (I used rice pasta)
2 tbsp butter
1/4 tsp salt
1/4 tsp pepper
1/4 tsp onion powder
2 tbsp corn starch
3/4 cup milk
1/3 cup cheddar
1/3 cup swiss cheese
1/3 cup havarti or fontina
3 tbsp breadcrumbs (I used kamut cracker crumbs)
Cook pasta noodles al dente. Drain, rinse and set aside.
In a saucepan melt butter and stir in cornstarch for about 30 seconds. The mixture will start to bubble.
Add milk and to saucepan and heat until the mixture starts to thicken (about 1 minute).
Remove from heat and add cheeses, a little bit at a time, then stir until melted.
Pour cheese sauce over pasta and gently stir until all of the pasta is coated.
Pour into 2 greased oven safe bowls and sprinkle with breadcrumbs.
Bake at 350 degrees for 20 minutes. Let stand for 5 minutes before serving.