One Pot Gluten Free Mac and Cheese
1 package Tinkyada Brown Rice elbow pasta
5 cups milk
¼ cup unsalted butter, room temperature
2 cups shredded marble cheese
2 tsp salt
1 tbsp paprika
½ tsp dry mustard
½ cup toasted bread crumbs (optional)
Using a large skillet, add the entire package of elbow pasta, milk, salt, paprika and dry mustard, and cook on medium heat for 14-16 minutes or until pasta is al dente.
After the pasta is cooked, remove pan from the heat and add the butter and marble cheese, and stir until combined, about 2-4 minutes.
Sprinkle with the toasted bread crumbs.