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Best Gluten Free and Grain Free Mac and Cheese

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!.
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Total Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 8 oz chickpea pasta, elbow shaped noodles
  • 1¾ cup milk of choice I use goat milk or raw milk
  • 10 oz goat cheese log
  • 1 stick butter, grass fed
  • 1 egg
  • ⅓ cup unsweetened yogurt, I use this coconut one.
  • 4 oz 4 ounces of raw cheddar, goat cheese shredded
  • ¼ cup nutritional yeast
  • 2 tsp salt, real mineral for seasoning (plus two pinches for the boiling water)
  • 3 tsp garlic powder
  • 3 tsp onion powder
  • Avocado cooking spray

Method
 

  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 your 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!)