Mac and Cheese- The Ultimate Comfort Food
Every so often, you just have to have Mac and Cheese. If that Mac and Cheese could also be pretty darn good for you AND super Yummy, well, how do you say no? Thi recipe started as a Pasta Carbonara recipe. One day, I had the revelation that it could easily be converted to it’s cheesier cousin. And so it began…
These steps will seem a little scary but just go for it. I promise you will be surprised and delighted!
Macaroni and Cheese For The FitFam
1 C Gluten Free Elbow noodles (we are 100% gluten free but you can use any noodle you like)
2 egg yolks
4 T Organic Cream Cheese, room temperature
1-2 C shredded cheese of choice (smoked gouda is amazing! Cheddar works, as do many others)
Bring 4 C of water to a boil in a 2 Qt pot. I always add a tsp of salt to the water.
Add the noodles to the water and cook for 1 min less than the recommended time on the package. You don’t want soft noodles! Don’t drain them but pull them off the heat.
Meanwhile (while the noodles are cooking), place the 2 egg yolks, the cream cheese, 1 Cup of the shredded cheese and a couple shakes of salt into a glass bowl.
Use a large spoon to scoop the noodles into the glass bowl while still hot. You want some of the pasta water to transfer with the noodles. Stir rapidly after each addition of the hot noodle to keep the eggs from scrambling. Spoon, stir, spoon, stir, etc. You’ll end up pulling over about a 1/2 C of the pasta water and everything should look a bit soupy in the bowl.
Empty the pot of remaining pasta water and add the soupy pasta cheese mixture back to the pot. Turn the burner to medium and stir. The pasta will soak up the remaining liquid and everything will thicken.
At this point you can eat it or be patient and transfer it to a pan. Top it with cheese and bake at 350* for 25-30 min. If you don’t bake it, sprinkle cheese on top when you serve.