The newest issue of Cooking Light arrived last week and as soon as I flipped the page and saw Caprese Mac and Cheese I knew it was on the next weeks menu. (p.s. – Check out that deep dish pizza on the front cover; seriously drooling over here.)
Mac ‘n Cheese has always been a favorite of mine (along with beef tips and rice, right Momma?) and I love to indulge when given the chance.
But if you make it from scratch and not from a box with 93 ingredients that you can’t pronounce you don’t have to feel guilty.
This meal is:
a little spicy
bursting with flavor
perfect for a rainy evening
In order to make this meal gluten-free, I used a brown-rice pasta, gluten-free panko, and subbed in cornstarch for the flour. Instead of adding the cornstarch to the hot oil, I simply whisked it into the milk before adding it to the hot saucepan.
I loved the panko topping. Little bites here and there were full of crunchy cheesiness. Those were my favorite bites. And using two cheeses makes it a mega bowl of comfort. Sharp Parmesan and luscious mozzarella ensure that every bite is cheesy perfection.
I also baked this in one large dish instead of individual ramekins. Either works perfectly.
What’s your ultimate comfort food?