…mac and cheese THM/Keto friendly

i am sooo delinquent on posting this (sorry Jill!)… and i wanted to make sure i did Brianna’s recipe justice.  I will be posting affliate links below (disclosure).

Mac and Cheese by Briana Thomas

Ingrediants:

• 2 cups dry Dreamfield’s pasta (any shape, link to elbow)

Cheese sauce:

• 2 cups shredded cheddar cheese
• ½ cup unsweetened almond milk
• ¼ cup heavy whipping cream
• 2 T salted butter
• ¼ tsp. salt (including link to sea salt, see not below*)
• ¼ tsp. black pepper

Instructions:

1. Cook the Dreamfield’s pasta according to package directions (cook until al dente; do not overcook!).
2. Meanwhile melt the cheese sauce ingredients together in a nonstick saucepan. Do not boil. Whisk the mixture together until smooth.
3. When the pasta is done, drain it (Note from Ava: I also do a quick rinse, pasta affciandos are moaning everwhere) and stir it into the cheese sauce. Serve immediately. Yields 4-5 servings.

Cool Stuff:

1. Reheating any leftover mac and cheese will take away the low-glycemic properties of the pasta. I love the leftovers cold!
2. Feel free to use this cheese sauce on veggies noodles. (zoodles, using a spiraler).  Note from Ava: love my Troodle.

*Light Grey Celtic coarse sea salt, I bought this 4 pack in 2017, and dry out what I need at a time and store it in a salt container. It will last you a LOOONG time, so worth the upfront cost.  It retains all the good stuff we need that off the shelf “table” salt just doesn’t include. Highly recommend!