comfort food

Despite all of the Easter feasting this weekend I was in the mood for some good 'ol comfort food last night for dinner. So, I baked up the ultimate in that category - Mac 'n Cheese. Of course it was a classy spin on the tried and true, courtesy of Gwynny's awesome cookbook My Father's Daughter.

Since we're wheat free I used brown rice elbow pasta and GF breadcrumbs. I also added a layer of salty-licious prosciutto on top. So crispy!

Are you feeling the comfort food vibes?

[print_this]Gluten-free Mac n' Cheese

You'll need:

• 1 lb macaroni (I use Tinkyada, it's the best rice pasta I've tried)
• 1 generous cup mascarpone
• pinch of nutmeg
• 1 cup grated Parmesan cheese (the real stuff people!)
• 1/2 cup milk (if you have homo milk use that)
• freshly ground black pepper
• 1/2 cup bread crumbs (I use GF bread crumbs)

Then you:

1. Preheat oven to 400F.
2. Boil macaroni for 2 minutes less than directed on the package.
3. While macaroni is cooking heat mascarpone, milk, nutmeg and Parmesan over medium heat until it all melts together.
4. Drain the pasta and pour into a baking dish.
5. Pour cheese mixture all over pasta.
6. Cover top with prosciutto and a mix of bread crumbs and Parmesan.
7. Bake for 15 minutes.

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We topped our individual servings with peppery arugula and green peas. A perfect treat for the whole family!