Gluten Free Macaroni And Cheese

Yesterday's lunch was macaroni and cheese and leftover roasted veggies from the previous night with dark kidney beans added for extra protein.

I weighed out 3 ounces of Tinkyada organic, gluten free brown rice elbow pasta and boiled the pasta to desired tenderness - I like mine al dente.

I use MyFitnesspal to keep track of my daily calorie intake. I'm on 1,500 calories a day. Lunch usually isn't this many calories, but, once in a while, it's a nice treat. Usually, lunch is between 300 and 450 calories.

I combined butter, milk, mozzarella cheese, and cheddar cheese and melted it slightly in the microwave. This makes a nice sauce to pour over the pasta.

Once I drained my pasta, I poured the melted sauce over it, stirred it up and topped it with Parmesan cheese and salt to taste. Another 30 seconds or so in the microwave, and ready to serve. Perfect comfort food for a miserable day like we had here on Long Island yesterday. It would be more appealing with a bit more color, but I had to use the cheeses I could eat due to my allergies.

Some of my other dishes that include pasta: Pasta primavera, vegetable bean soup, vegetable lasagna, broccoli and pasta in oil and garlic, peas and macaroni, fried lasagna.

I can't give amounts, I can only give ingredients. Most Italians don't cook with measurements, they cook with heart. My mom taught me to add ingredients until "it looks good". So, judge for yourself.

Ingredients:

Gluten free pasta

Cheddar cheese

Mozzarella cheese

Parmesan cheese

Salt

Butter

Milk