Welcome to another recipe without measurements. I’ve gotten flack about this before, but honestly, this is how I learned it cook.
So, I’m going to tell you what I did and then you can adjust he measurements to fit what you have. That is basically what I did last night, because I needed to use items in the fridge up. Be creative!
Since I can’t have cows milk, I’ve learned to really enjoy being creative with goat or sheep milk. I had some coconut milk and goat cheddar cheese that needed to be used up ASAP. I also had leftover organic pulled pork that I was reheating for dinner. What better than Mac n Cheese to go with it!
Follow the method I used and it’s super easy to make. I have to say, having it all ready to go as you need it, makes it much easier.
In large pot, I cooked what I had left of some Jovial organic brown rice elbows. Then, I drained and set aside.
In the same pot I melted a tablespoon or so of goat butter and added gluten-free flour to make a rue.
Once that was ready, I added what I had left of the lite coconut milk, stirring the whole time. Once that started to thicken, I added what was left of the shredded goat cheddar cheese, and mixed gently until it was creamy and melted. Then, I added in the pasta, some cracked pepper, sea salt and homemade red pepper flakes, because I like it a little spicy.
Keep mixing until is all gooey and delicious!
At this point it’s ready to go. If you want, you could transfer the mixture to a greased baking dish, top with gluten-free breadcrumbs and bake at 350 degrees for about 20 minutes.
I didn’t have time for that last night, so I just made it on the stove. It didn’t take me that much longer than if I were to make a box mix, and it’s sooooo much healthier!