Gluten-Free Mac and Cheese

Sea salt

8 ounces organic corn-quinoa elbows

6 ounces (half a 12-ounce can) evaporated milk (not sweetened, condensed milk)

1 large egg

½ teaspoon hot sauce (I prefer Frank's)

½ teaspoon Dijon mustard

½ teaspoons cornstarch

8 ounces sharp light cheddar cheese, grated

4 ounces American cheese, cut

4 tablespoons unsalted butter, cut into chunks

Fill a 4- or 5-quart saucepan two-thirds full with cold water and place over high heat. When the water comes to a boil, add and stir in 2 teaspoons salt and then add and stir in the quinoa-corn elbows. Reduce heat to medium and cook for 8 minutes, stirring occasionally to keep the elbows from sticking.

In a medium mixing bowl whisk together the evaporated milk, egg, hot sauce, mustard and cornstarch until well combined. In a separate bowl, toss together the grated cheddar and American cheeses. Set aside.

When the pasta is cooked, collect a half-cup of the cooking water and set aside. Drain elbows and return to the saucepan. Place the saucepan over low heat and add and stir in the butter until melted. Add the milk mixture, mixed cheeses and half-cup of the cooking water and, stirring constantly, cook until the cheese melts completely. Taste and adjust seasonings. Serve immediately.

Makes 6 servings.

Nutrition values per serving: 427 calories (52.5 percent from fat) 24.9 g fat (15.5 g saturated fat), 35 g carbohydrates, 3.7 g sugars, 2.7 g fiber, 21.2 g protein, 108 mg cholesterol, 528 mg sodium.

SaltSense: 90 percent of the sodium in this mac and cheese comes from the cheeses. Using lower/reduced sodium cheese could significantly reduce the sodium per serving. However, doing so will alter the flavor profile.