ONE POT CHEDDAR TOMATO MAC
This was described as the intersection between mac and cheese, tomato pasta, and grilled cheese with tomato soup, which sold me. I desperately miss my grandma’s mac and cheese made with Campbell’s tomato soup, which I can no longer eat because it’s not gluten-free and I am. I used 1lb brown rice pasta, which I’ve used before in one-pot pasta recipes. (For the sake of accuracy: it was a 400g bag of pasta and I used a generous 5C water.)
Anyhoo… this was odd. The smoked paprika was a miss for me, as this sent it in a weird smoky direction, and the garlic didn’t help. And there wasn’t enough cheese to consider it a real mac and cheese (for comparison, grandma’s and my usual one-pot recipe both use 4C cheese per 1lb pasta). I’ll eat the leftovers but likely will weep openly while doing so.
