Creamy Mac & Cheese

November 6, 2017

5.0 0

Gluten Free & Lactose Free


2 cups Cabot Vermont White Sharp Cheddar (shredded)

2 eggs

Milk (lactose free)

1 package GF pasta (Delallo GF Brown Rice Pasta Shells work beautifully)

2 cups GF bread crumbs (The crunchier the better. Add any seasoning, and make it your own)

1-2 tbsp melted Organic Earth Balance Butter Substitute or a good healthy oil


1-2 tbsp pimientos (Add to cheese while it is melting)


Preheat oven: 350 degrees

Cook pasta in salted water to just al dente (just tender)

Lightly coat a 2 quart glass baking dish with oil. Fill with prepared pasta. To avoid a mess, leave enough space at the top for the bubbling cheese and bread crumbs.

In a small bowl scramble eggs.

Place shredded cheese into a saucepan. Add the eggs. Stir to combine.

Add 2 tablespoons of lactose free milk.

Cook over medium low heat, stirring constantly until cheese is melted.

Add a little more milk if needed to create a tomato bisque type consistency. Immediately pour over al dente gluten free pasta.

Gently move pasta around to evenly distribute the cheese.

Add the Organic Earth Balance Butter Substitute or good healthy oil to the bread crumbs. Add a little oil at a time. Use only enough to moisten the bread crumbs. Cover the pasta with the moistened bread crumbs.

Bake until the top is as brown as you like it and the cheese is bubbly. About 25-30 minutes.

© Copyright - Alive Culinary Coaching