I have a good friend who recently found out he was gluten intolerant. This obviously has changed his eating habits dramatically. He, like a lot of people, miss all the glutinous foods he was able to eat. I came up with this recipe after finding rice noodles at the store, thinking hey, gluten free people don't have to miss out on one of their favorite, childhood dishes! This could totally be done! So here is is. All kinds of alterations could be made as well. Add tomatoes, peas...whatever you'd like! I like truffle oil, so that's my delicious addition :)
6 oz Rice shell pasta or any gluten free pasta
1/2 cup Velveeta
1/2 cup shredded sharp cheddar
2 cup milk
2 Tbsp corn starch
salt and pepper to taste (preferably white pepper)
1 Tbsp black truffle oil
Bring water to boil and add pasta. cook pasta approximately 8-10 minutes. place the grated cheese and cornflour into a plastic bag and shake it to coat the cheese.
Pour the milk into a separate saucepan and warm but do not bring to the boil.
Once the milk is warmed, take it off the heat and pour in the cheese mixture. Stir and then return to the heat. Continue stirring until the sauce thickens. Remove from the heat while you strain the pasta. Add pasta to cheese mixture and place into a casserole dish. At this time, if you are not gluten intolerant, you can coat approximately 1 cup of bread crumbs with the truffle oil and sprinkle on top. If you are gluten intolerant, evenly pour the truffle oil over the top of the casserole. Place in oven for approximately 15 minutes or until bubbly. Take out and let cool 5 minutes. Enjoy this dish as a side or as your entree!
