![]() Stir well.Īdd the pasta to the cheese sauce and mix to combine evenly. ![]() Set aside 1/2 cup of grated cheese for the top, and add cheese to the sauce. Simmer for a few minutes, stirring occasionally, until it starts to thicken. Dutch ovens hold a lot of heat so you may need to turn heat dial low. ![]() Immediately reduce heat to a simmer, then add the arrowroot water mixture. They should get translucent, not browned.Īdd milk, turn heat to high and bring just to a boil. Once the fat starts to sizzle add onion and sweat them for about 7 minutes. Heat butter or ghee in a dutch oven or heavy pan over medium heat. Rinse with cold water, drain and set aside. Leftovers of this mac ‘n cheese will keep well in the refrigerator for up to 5 days.Ģ tbsp arrowroot powder dissolved in 2 tbsp waterĢ 1/2 cups grated aged organic grass fed cheddar cheese (or other white cheese)īring a large pot of salted water to a boil and cook pasta for about 6 minutes making sure to leave it par-cooked because it will cook more in the oven. While I ultimately didn’t eat a lot of it, my various caretakers were delighted to have it, and didn’t know or care that the dish was gluten free and organic! I like to use a grass fed aged white cheddar but different cheese or combinations can be used. ![]()
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