I have taken the classic recipe and made this one of our favorite meals. This version is much healthier than the original recipe found on boxes of elbow noodles.
Makes 6 servings.
2 Tbsp. organic corn starch
1 tsp. Celtic sea salt
1/2 tsp. dry mustard
1/4 tsp. pepper
2-1/2 cups plant-based milk (almond, oat, brown rice or soy)
2 Tbsp. organic unsalted butter
8 oz. shredded organic cheddar cheese (I use Organic Valley brand)
8 oz. spelt or quinoa* elbow noodles, cooked 6 minutes and drained
In a medium sauce pan combine corn starch, salt, dry mustard, and pepper.
Stir in milk until smooth. Add butter.
Stirring constantly, bring to a boil over medium-high heat and boil one (1) minute.
Remove from heat.
Reserve 1/4 cup cheese for topping. Stir in remaining cheese until melted.
Add elbows and mix.
Pour into a greased 2-quart casserole dish. Sprinkle with reserved cheese.
Bake uncovered in 375 degree oven 25 minutes or until hot and bubbly.
*Note: Quinoa is pronounced “keenwa” and is a wheat and gluten-free alternative to wheat noodles.