Macaroni and Cheese was and still is one of my favorite dishes, but it is nearly impossible to find a gluten free version on any menu. To satisfy this craving, I made my own and even added a little pepperoni for flare. This is how I did it!
Ingredients for single serving
1 cup of DeBoles corn* elbow style pasta
1 or 2 slices of Muenster cheese
2 slices of thin pepperoni, squared
¼ tomato, cubed
1 scallion, chopped
1 tablespoon of Greek yogurt
Salt and Pepper to taste
1. Add the cup of pasta to boiling water, and allow 7 minutes of cooking time.
2. In your serving bowl, add the pieces of pepperoni, slice of Muenster cheese and teaspoon of Greek yogurt.
3. Once the pasta is finished, drain the excess water and immediately transfer the hot pasta into your bowl. (A little residual liquid actually helps the cheese to become saucier.)
4. Allow the hot pasta to melt the slice of cheese before mixing in the tomato and scallions.
5. Salt and Pepper to taste
6. Bon appetite!
*Rice pasta may be used as a substitute, but I have found that the consistency and texture of corn pasta is closer to that of regular pasta.