Mac and Cheese

• Vegetarian

• Refrigerated

  • 1/2 cup Almond milk, unsweetened

• Pasta & Grains

  • 2 cups Dreamfield's penne pasta, dry

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/4 tsp Salt

• Dairy

  • 2 tbsp Butter, salted
  • 2 cups Cheddar cheese
  • 1/4 cup Heavy whipping cream

Found on briana-thomas.com

Description

Ingredients

• 2 cups dry Dreamfields penne pasta (or whatever shape you prefer)
• Cheese sauce:
• 2 cups shredded cheddar cheese
• ½ cup unsweetened almond milk
• ¼ cup heavy whipping cream
• 2 T salted butter
• ¼ tsp. salt
• ¼ tsp. black pepper

Directions

• Cook the Dreamfields pasta according to package directions (cook until al dente; do not overcook!).
• Meanwhile melt the cheese sauce ingredients together in a nonstick saucepan. Do not boil. Whisk the mixture together until smooth.
• When the pasta is done, drain it and stir it into the cheese sauce. Serve immediately. Yields 4-5 servings.
• Reheating any leftover mac and cheese will take away the low-glycemic properties of the pasta. I love the leftovers cold!
• Feel free to use this cheese sauce on veggie noodles (like zoodles) if you prefer!