20 Minute Mac

20 Minute Mac

Ingredients:

• 112g gluten free pasta (two servings)

• ¼ cup reserved pasta water

• ¼ cup milk

• 4 oz sharp cheddar cheese, shredded 

• 1 Tbsp unsalted butter

• 1 egg yolk

• Kosher salt to taste

• Pinch of cayenne (optional)

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!