Its been awhile since our last post! Things got busy, and I was making lots of soup. And this blog already features plenty of soup....Enter an easy dinner that was on the table start to finish in 20 minutes flat, and polished off by the family in a fraction of that time! This recipe has some tiny twists from original mac and cheese--we used Andrew and Everett Mexican mix shredded cheese, but sharp cheddar or other cheese would work well. I always sneak in a tablespoon of mustard for more zip, and chose our Co-op Sauce poblano mustard for depth of flavor, and a pinch of turmeric for flavor and color. Finally, you won't find any butter here, the base of the sauce is made with olive oil, flour and Sassy Cow milk. Cassava Kitchen pasta shells not only stand up to the sauce, but the shape holds on to every ounce of cheesy goodness.
-1 8.8 oz package shell pasta (or other short pasta)
-2 tbps olive oil
-2 tbsps flour
-1 tbsps poblano mustard
-pinch of turmeric
-salt and pepper to taste
-Boil pasta according to package directions (make sure to salt the water generously!). Drain and save 1/2 cup of the cooking water.
-In the meantime, heat oil in the same pot used for the pasta over medium heat. Add flour, and cook stirring constantly until flour is slightly toasted-- about 2 minutes. Slowly pour in milk, whisking constantly, until flour is dissolved. Simmer for a few minutes, until sauce begins to thicken.
-Pour in cheese, stirring, then add mustard.
-Stir in pasta, coat with sauce. Add as much reserved pasta water as necessary to achieve desired consistency. Season with salt and pepper to taste. I like to top with Lillie's Q BBQ sauce. What are your favorite toppings?