Often gluten free recipes call for a bunch of weird ingredients. What I love about this recipe is there are only 4 whole food ingredients (plus salt and pepper). It comes out nice and cheesy, and satisfies the desire for warm comfort food.
Recipe Note:
I recommend Tinkyada organic brown rice pasta. I have found it to have the best texture and mouth feel for a brown rice pasta.
Ingredients
3 cups rice pasta (shells or small elbow)
3 cups whole milk (plus up to 1 extra cup)
3/4 pound cheddar cheese (grated)
2 cups freshly grated parmesan cheese (1 cup if pre-grated)
salt and pepper to taste
Instructions
Combine pasta with 3 cups of milk
Add a small amount of salt and pepper (knowing that cheese will increase the saltiness)
Slowly bring to a boil while stirring continuously (to have pasta cook evenly)
Once boiling reduce heat to a simmer
Continue to cook while stirring continuously(-ish) until the pasta is nearly fully cooked (you may have to add small amounts of the extra milk to keep it liquid enough to keep cooking)
Add the parmesan cheese and stir until melted and incorporated
Add 1/3 of the cheddar cheese and stir until melted and incorporated.
Repeat with each additional 1/3 of cheddar cheese
Add additional salt and pepper to taste
Serve as is, or transfer to a baking dish and place under broiler to brown the top. Keep watch because it only takes a few minutes to brown.