Can we get a YUM up in here?
I’ve been wanting to make a gluten free and lactose sensitive mac and cheese forever, but have never gotten around to it.
Today I happily changed that.
Now, for those of you that know, I have been lactose-intolerant since I was in elementary school. Up until recently, all cow’s milk was a no no, BUT I found out that often people with lactose-intolerance aren’t actually sensitive to the lactose, they’re sensitive to the chemicals used to pasteurize milk.
So, I am now able to eat RAW DAIRY!!!!!
Granted, I eat very little at a time, but I have noticed a HUGE difference. I can eat raw milk cheese without wanting to puke. It’s glorious.
So, to celebrate? MAC AND CHEESE…FANCY STYLE.
**Note: You can really make this any way you want. You can eliminate the chives and the truffle goat cheese. You can even use a vegan cheese if you’d like!
- 2 cups cooked gluten free macaroni or penne
- 1 1/2 cup unsweetened almond milk
- 3 Tbsp brown rice flour
- 1/2 onion, diced thinly
- 2 garlic cloves, minced
- 1/4 tsp salt
- 1/4 tsp pepper
- 3 oz raw cheddar cheese, cubed (with extra grated for the topping)
- 5 oz truffle goat’s cheese
- 1 Tbsp fresh chives, minced
1. After you’ve cooked your pasta, heat the almond milk and flour on medium heat in a large saucepan. Stir to combine.
2. Add the onion, garlic, salt, and pepper and stir until the mixture thickens like gravy. Remove from heat.
3. Add the cubed cheddar and goat cheese. Mix until the cheeses melt.
4. Add the pasta and chives. Mix well.
5. Pour the pasta into a greased baking dish. Sprinkle with extra cheese.
6. Broil for 3-5 minutes or until the top is golden brown. Serve immediately.