I don't eat pasta often, but if I do, I choose a gluten free, higher protein option. Today I'm sharing a recipe for Banza shells mac & cheese. I had brie to use up (oh NO) so I threw that in with cheddar and the result did not disappoint... The recipe makes 1 serving, that's really all I want or need when it comes to comfort food treats like this. It's enough to enjoy the flavor without feeling too weighed down with the richness. Honestly, we split this serving between the 2 of us (we also had a mock Thanksgiving feast to deal with when I made this). Serve with your favorite protein and some sautéed greens or a salad to balance it out! (Adding bacon, which we did, isn't the worst idea either....)
1/4 cup Banza shells
6 cups salted water
1 tablespoon butter
1 shallot- sliced thinly
1/4 cup heavy cream
1/3 cup packed grated cheddar
2 ounces brie-chopped into cubes, rind removed
Boil your water and prepare Banza to desired doneness per instructions on the box (this takes between 9-11 minutes).
While the pasta cooks, heat a 1.5 quart (medium sized) sauce pan over medium heat. Melt butter and sauté shallots until softened and slightly golden- about 5-7 minutes.
Add heavy cream to the shallots, lowering your heat to medium-low. Stir in cheddar, stirring constantly until the cheese blends in. Note: it should be warm enough to melt the cheese but do not let the mixture simmer or boil so the sauce doesn't break.
The pasta should be about done by now, strain and rinse, then drizzle a small amount of olive oil and mix to prevent the shells from sticking.
Add your brie to the cheese sauce, stirring until it melts. Add in your pasta and enjoy!!