This past week at our libraries annual book sale I came across a copy of Food & Wine Quick From Scratch Pasta Cookbook for 50¢. I couldn’t pass that up! A very pretty cookbook, splashed with full-page color photos, the recipes are amazing (I am a huge fan of Food & Wine recipes, even though I don’t care much for wine…hah. But yet I subscribe to the magazine….!)
I adapted the recipe for Macaroni and Cheese found on page 61, changing the called for ¾ lb of elbow macaroni to a 13.25 ounce box of multigrain corkscrew pasta. The recipe can be adapted to gluten-free as well – the “sauce” has no wheat/gluten, just use your favorite pasta.
No photo, it was past dark once we had a chance to sit down to dinner!
One Pot Pasta and Cheese
- 13.25 ounce package multigrain pasta shapes
- ¼ cup butter
- 8 ounces grated or finely chopped cheddar cheese (used Tillamook)
- 1 Tbsp Dijon mustard
- ¼ tsp ground black pepper
- Couple dashes Tabasco sauce
Bring a large pot of water to a boil, cook pasta for time on package, drain.
Return to the hot pan and set over medium-low heat, adding in the rest of the ingredients. Stir until the cheese melts. Season to taste if salt is desired or additional hot sauce.
Serves 3 to 4.