8 oz (dry) GF pasta (I like to use tiny shells)
3 TB butter
2/3 cup heavy cream
1/4 cup whole milk
2 cups shredded cheddar cheese
1/2 cup grated parmesan cheese
1/2 tsp salt
1/2 tsp seasoned salt
fresh ground pepper (about 5 twists)
1. Cook your pasta according to the package. While it is cooking, take out all of your other ingredients and get them ready on the counter.
2. When the pasta is done cooking (do a quick taste test to be sure), drain it into a colander and let it sit there while you make the sauce.
3. Using the same pan you used to boil the pasta, melt the butter over medium heat. Add in the heavy cream, milk, and the two cheeses. Stir until the cheese is completely melted. Next add the salt, seasoned salt, and pepper.
4. Add in the cooked pasta and stir until well combined. Taste a bite to be sure its well seasoned....add more seasonings if you like.
Notes: I could eat this every single day and be completely happy. The best gluten free pasta I've found is made with a mixture of corn and quinoa flour (see photo above). It tastes the most like traditional pasta. Sometimes I add in a bag of frozen peas and carrots, some broccoli, or chicken....other times I serve this to my 3 year old as is. Its very much a comfort food :)
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