The Best GLUTEN FREE and GRAIN FREE Mac & Cheese

 

Body Better Mac & Cheese

Ready in 30 minutes

Serves 4

INGREDIENTS

  • 8 oz of chickpea pasta, elbow shaped noodles

  • 1 and 3/4 cups of milk of choice, I use goat milk or raw milk

  • 10 oz of goat cheese log

  • 1 stick of butter, grass fed

  • 1 egg

  • 1/3 cup of unsweetened yogurt, I use this coconut one.

  • 4 ounces of raw cheddar, goat cheese, shredded

  • 1/4 cup of nutritional yeast

  • Salt, two pinches for the boiling water and 2 tsp of salt, real mineral for seasoning

  • 3 tsp each of garlic powder and onion powder

  • Avocado cooking spray

PREPARATION

  1. Preheat oven to 375*

  2. Bring a large pot of salted water to boil (about 8 cups).

  3. Add the chickpea noodles, stir and reduce to a simmer. Cook to desired firmness, stirring frequently, about 7-9 minutes (expect foam).

  4. Strain and rinse with water.

  5. Keep the drained, rinsed noodles in the colander in you sink and season the noodles with salt, garlic powder and onion powder.

  6. While the pot is still hot add the butter, allowing it to melt then add the milk and turn the stove top to medium high heat.

  7. Stir in the goat cheese log and the nutritional yeast to the buttery milk mixture. Stir frequently until mixed well.

  8. Add the seasoned noodles to the cheesy mixture. Stir, ensuring the noodles are are coated evenly.

  9. Add in the cracked egg and stir to mix in well.

  10. Spray a glass casserole dish with avocado spray.

  11. Pour the noodle and cheesy mixture into the casserole dish.

  12. Sprinkle the shredded cheddar (goat cheese) to cover the top surface.

  13. Bake for about 20 minutes.!

    Optional: You can broil for 1 to 2 minutes to make the top extra crispy. Enjoy!

 

I’ve perfected this recipe and I am so happy to share it with you. The key is the CHEDDAR! Using quality, nutrient dense ingredients makes this a delectable dish that does the body better!.

Dinner, Side DishShannon ParkerGrain Free, Gluten Free