Yummy! Adapted from Alton Brown’s famous mac and cheese recipe from the food network which you can find here. I substituted brown rice pasta and added Cream Cheese as well as a few other cheeses. This is certainly not a health conscious recipe, but it is so delicious and festive for the holiday season when we tend to be a bit more indulgent.
2 cups brown rice pasta (1/2 lb)
2 cups 2% milk
1 cup cream
3/4 cups cream cheese
1/2 cup onion, diced
3 tbs chickpea flour
1 tbs dried mustard
1/2 tsp paprika
Ground black pepper
2 cups shredded cheese + extra for topping (I used mild and sharp Cheddars as well as a four cheese pizza blend for variety)
1 cup Panko breadcrumbs for crust
3 tbs butter
1 bay leave
Preheat oven to 350.
In a large pot of boiling salted water cook pasta until al dente.
Make Cheese Sauce
While pasta is boiling melt butter in a second large pot. Whisk in flour and mustard, and keep it moving for about five minutes, making sure it is free of lumps. Stir in milk and cream, onion, bay leaf, and paprika and simmer for 10 minutes. Lower heat, remove bay leaf and mix in cream cheese. Then temper in egg, stir in 3/4 of the shredded cheese, and flavor with salt and pepper.
Add noodles to the cheese mixture and pour into casserole dish. Top with remaining cheese and bread crumbs and bake for 30 minutes or until top has become a golden cheesy crust. Let sit for 5 minutes, then serve and enjoy!