20 Minute Mac (Edit recipe)

Get lunch or dinner on the table in 20 minutes with this quick and delicious stovetop Mac N Cheese

10 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	508
Fat:	29 g
Carbohydrates:	46 g
Protein:	26 g
Cholesterol:	172 g
Sodium:	498 mg
Fiber:	3 g
Sugars:	3 g
Calculated per serving.

by glassofweinstein

View original recipe

Serves: 2

Ingredients

112 grams Elbow Macaroni Pasta, Gluten Free
.25 cup Pasta Water
.25 cup Milk
1 Tbsp Unsalted Butter
1 Egg Yolk
4 oz Sharp Cheddar Cheese, extra sharp if availble
1 pinch Cayenne Pepper
1 pinch Kosher Salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Bring a pot of water to a rolling boil. Season gratuitously with kosher salt, and cook your gluten free pasta until al dente. I always recommend undercooking the pasta from the box recommendations to get my perfect texture. Reserve some of the pasta water and carefully strain.
In the same pot over medium-low heat, add the cooked pasta, pasta water, milk, and butter. Mix together until lightly simmering and the butter is melted. Separate an egg yolk, add it into the pot, and immediately and vigorously mix in. The yolk is the imperative ingredient as it will emulsify and thicken the sauce. From here, fold in the shredded cheese and add any additional seasonings to your taste. Mix for an additional two minutes until the sauce reduces a bit and is velvety.
Serve warm and enjoy!