When I was a little kid, there was nothing that rocked my world more than homemade macaroni and cheese. My grandma had it down to a science, and every time we went up to the cabin, she would make it. I can still smell it cooking!
We went gluten-free years ago that eliminated pasta as I had known it. While we rarely eat any grains at all anymore, I still reserve rice pasta for those special occasions when we have a babysitter and the kids refuse to eat. Mommy and daddy need a date night….the kids are eating macaroni and cheese…..everybody wins! It really helps without babysitter retention rates!
Of course, I want to make this stuff as healthy as possible, so I made it with the best ingredients. Let me break it down for you…
- Rice Pasta: has the least amount of “anti-nutrients” of the grains, so it will be less likely to wreak havoc on your digestion and rob your body of essential minerals
- Gouda: Full of Vitamin K2 (you can read about that in this post)
- Raw cream: full of healthy fats
- Raw butter: again, full of healthy fats and natural omega-3’s
- Sea salt: FULL of natural trace minerals!
- Nutritional yeast: good source of B vitamins. Here is a chart of the nutritional profile…
There's nothing like homemade bubbly, creamy macaroni and cheese. Ditch the store-bought stuff and make your own. It's much easier than you think and tastes a million times better.
- 1 cup rice pasta (uncooked) (I typically use this kind, and throw away the cheese packet)
- 1/4 cup heavy cream (preferably raw)
- 2 Tbsp grass-fed butter (if you can’t get grass-fed in your area, you can order this kind)
- 1/2 cup raw cheese (our favorite is gouda, but cheddar cheese works well too)
- 1 tsp nutritional yeast (optional, but adds a cheesy flavor)
- 1/4 tsp sea salt
- Water to cook noodles in
- In a medium saucepan, cover the noodles with water and bring to a boil.
- Turn heat down to low and simmer until the noodles are done to your liking. (with rice pasta, it is better to have them more on the al dente side because they can quickly turn to mush).
- Drain in a colander and rinse the noodles (rice noodles can get slimy and need to be rinsed).
- Put noodles back into the saucepan and put on low heat.
- Grate cheese into shredded cheese.
- Mix in cheese, butter, and cream.
- Stir until nice and creamy, then add nutritional yeast and salt and stir some more.
- Serve and enjoy.
- When I want to make it really fancy, I put it into ramekins and sprinkle with more cheese. Then I broil it until the cheese is nice and bubbly!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Resources: Best Natural Foods
P.S. If you want to find the best gluten-free items online (best prices around, believe me, I have checked!) with free shipping, I highly recommend Thrive Market, they even have a special Gluten Free section. CLICK HERE to check them out!