When we make this we call it Mac’n cheese and mix it in with brown rice noodles – my boys’ lunchtime favorite. And it can be made without any cow dairy for those with this food sensitivity! I often use nutritional yeast for a non-dairy extra cheesy flavor, and for the excellent source of vitamin B.
Mac’n Cheese Recipe:
1 package of brown rice elbows or penne (I like Trader Joe’s)
2 Tbsp organic butter or ghee
1 Tbsp flour
3/4 c whole milk (goat or almond milk work for those with dairy sensitivities)
1 1/2 c cheese (I usually do a mixture of grated, grass-fed white sharp chedder and soft goat cheese)
1 Tbsp (or more) nutritional yeast
salt and pepper to taste
dash of basil, crushed garlic clove, or a can of sockeye salmon are also nice additions
Fill large pot with water and a dash of salt, and bring to rapid boil. Add noodles and cook, stirring every few minutes, for 8-10 minute or until soft.
Melt butter, and whisk in flour until lumps are gone. At medium-low heat, slowly stir in a little milk at a time. Add cheese and stir as it melts. Mix in nutritional yeast. Add salt and pepper to taste. Pour over drained noodles and mix to combine.