Mac N Cheese
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 package (16 oz) gluten-free brown rice elbow macaroni, uncooked
  • 1 onion, minced
  • ½ cup unsalted Kerrygold butter
  • 6 tablespoons arrowroot powder
  • 4 cups grass-fed whole milk
  • 4 cups shredded grass-fed cheddar cheese (about 1 pound whole)
  • 1 teaspoon dry mustard
  • ½ teaspoon salt
  • ½ teaspoon pepper
Instructions
  1. Preheat oven to 350°F.
  2. Prepare pasta as directed on package, but cooking only 6 minutes; drain.
  3. In a large pot, melt butter over medium heat. Add onion and cook until translucent. About 5 minutes.
  4. Stir in arrowroot powder.
  5. Gradually stir in milk. Make sure you get all the bits off the bottom!
  6. Cook and stir until mixture thickens and comes to a boil. It should coat the back of the spoon - it should be that thick! And be careful not to scald the milk. Turn the heat down if it is too hot.
  7. Stir in cheese, mustard, salt & pepper and mix well until all cheese is melted.
  8. Mix pasta and sauce together (you can either add it back to the cheese sauce pot or using a separate large bowl) and pour into 13x9-inch baking pan.
  9. Bake for 35 minutes or until lightly browned.
  10. Let cool for 5 minutes then dig in!
Notes
If you want a crispier top, turn on your broiler and broil for about 5 minutes after baking time has finished. Be sure to watch it closely though so it doesn't burn.
Recipe by Pastured Kitchen at https://www.pasturedkitchen.com/recipes/moms-mac-n-cheese/