Macaroni and Cheese with Portabella and Peas
Serves: 4 Servings
  • One 1-pound package gluten-free elbow macaroni
  • ¼ cup butter
  • 2 cups thickly sliced portabella mushrooms
  • 1 cup frozen green peas, thawed
  • 2 cups milk
  • 1 cup dry white wine
  • 1 tablespoon potato starch
  • 2 cups grated sharp cheddar cheese
  • ½ cup freshly grated Parmesan cheese
  • 1 teaspoon paprika
  • Salt
  1. In a large pot of salted boiling water, cook the pasta according to the package instructions. Drain and set aside.
  2. In a medium skillet, melt the butter over medium-high heat. Add the mushrooms and peas and cook, stirring, until lightly browned. Set aside.
  3. In a medium saucepan, combine the milk and wine. Bring the mixture to a boil, stirring occasionally. In a small bowl, mix the potato starch with 1 tablespoon of water to make a paste. Pour the paste into the milk and wine mixture and cook, stirring rapidly, until the sauce thickens.
  4. Slowly stir in the cheeses and cook, stirring, until they are fully melted, about 2 minutes. Stir in the paprika.
  5. In a large serving bowl, combine the pasta, cheese sauce, and vegetables. Add salt to taste.
Recipe by No Meat Athlete at