Mac n’ Cheese please!

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Growing up my favorite food was Mac n cheese. My grandmother made THE BEST Mac n cheese that I became “famous” for among friends. Then I discovered I was allergic to the very thing that I loved 😭😭 and until about a year ago I hadn’t had my favorite dish.

About a year ago my mom worked on making my grandmother’s recipe and hit the jackpot. Dayia cheddar style shreds and Kite Hill cream cheese as well as Barilla gluten free pasta make for an incredible dupe that might just make me famous again - at least with my son 😉

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INGREDIENTS

  • 2 bags Daiya - 1 cheddar/1 mozzarella style cheese shreds

  • 1 8oz tub kite hill Dairy Free Cream Cheese

  • 1 box gluten free Barilla pasta (elbow or rotini) - try to find Barilla. It cooks the closest to real pasta and tastes nearly identical too

  • 1 C reserved hot pasta water

  • 1 tsp mustard

  • Dash of pepper

DIRECTIONS

  1. preheat oven to 350

  2. boil pasta to al dente in a large pot. When done reserve 1 C of the hot pasta water and drain the rest

  3. put pasta back into pot used for cooking, add in cream cheese first, while pasta is hot, 1/4 of tub at a time, stirring until thoroughly mixed

  4. add in 1.5 bags of cheese shreds, reserving 1/2 bag to cover dish.

  5. add in mustard and pepper. Mix.

  6. Cool uncovered for 45minutes. With 20 minutes remaining cover with remaining cheese.

  7. serve with a salad and grilled chicken (or tofu like in our house!)

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