Doesn’t that look delicious? If you say so, then you’re with me. In fact, as the title says, that is not regular macaroni in the picture. It’s made out of brown rice. It tastes pretty good, believe it or not.
And best of all, the pasta is only a few ingredients, such as brown rice and water. That is certainly a lot different from traditional boxed pasta brands, need I also say healthier too.
The cheese sauce recipe, however, was pretty typical. Shredded cheddar, milk, butter, flour, and so forth. The mustard powder, however, is the key to making the sauce taste good. I’m not kidding—this all depends on your tastes, of course. At least I prefer cheese sauce with mustard powder. In fact, I am starting to like mustard the condiment. But that’s a different topic.
Where do they sell brown rice pasta, you may ask? Specialty grocery stores, like Whole Foods. I have never seen them in typical supermarkets, such as Stop & Shop. Yup, many specialty stores sell products other mass-market places do not. You could probably also buy it off the Internet too.
Brown rice pasta may cook more quickly as well. I don’t really remember, honestly. Often times, I mix in the brown rice macaroni with the regular kind. In fact, that was what I did most recently.
However, I’m starting to consider cutting down on the white pasta. Pasta has been harder to enjoy since I’ve developed a mild tomato allergy anyway. Bell peppers can be good substitutes for marinara, vodka, or meat sauce. But it’s not the same. So aside from alfredo, pesto, and garlic and oil sauces, cheese sauce is my most preferred option.
In fact, I like my mac and cheese baked more than stove top. I’ve experimented with many different recipes. Few have become irresistible.
One thing I’ve learned to avoid were mac and cheese recipes calling for eggs. It’s only good the first time and then it’s like scrambled eggs. Flour is the winner—at least if you like to bake your mac and cheese. And the post stops here.