GOAT CHEDDAR, GLUTEN-FREE MAC AND CHEESE
Ingredients for 4 Servings:
8 ounces of gluten free elbow noodles
2 tablespoons of avocado oil (or organic grass-fed butter of choice or other fat of your choosing)
2 tablespoons arrowroot powder
1 cup of organic low-sodium chicken broth (Kudos if you use your own homemade!)
1 teaspoon dijon mustard (or mustard powder)
½ pound of raw organic goat cheddar, grated
Himalayan sea salt to taste
Pepper- I used both black and cayenne to taste
Garlic powder (optional)
Cook the noodles according to the packages instructions until just cooked (don’t overcook). Make sure you boil in salted water. Drain and rinse.
For the cheese sauce: In a large saucepan, add oil over medium heat, and whisk in the arrowroot flour. Whisk non-stop for one to two minutes (avoiding burning) and then slowly whisk in the broth. It should thicken very fast. Once thickened, add the goat cheese and stir until cheese has melted (~4-5 minutes). Season to taste.
Pour the noodles into the sauce, and gently fold into the cheese sauce. Serve right away and enjoy!
(To bake: Pour into a casserole dish, sprinkle with more cheddar cheese. Bake in a 350F oven for 20-25 minutes.)
This is not a photo of my actual creation. I ate mine too fast before I remembered to take a picture. Haha! I'll add one in the future. But for now, doesn't this look good? Courtesy The Nourishing Gourmet.