This mac and cheese recipe is almost as easy as the stuff from the blue box, but contains zero mystery ingredients and is made with grain-free KNOW Better Pasta. Sounds good to us!
2 cups almond milk
1 1/2 cups shredded Monterey Jack cheese
2 large eggs
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 ounces chickpea pasta
Chopped parsley, for garnish (optional)
Hot sauce, for garnish (optional)
Heat oven to 350 degrees. Grease a small baking dish with butter or olive oil.
In a large bowl, whisk together the almond milk, eggs, cheese, salt, and pepper. Add the uncooked pasta and stir well. Transfer to the prepared dish and bake until hot and bubbly, about 15 minutes. Garnish with parsley and/or hot sauce, if desired. Serve.
Per Serving: 604 calories, 24 grams fat, 53 grams net carbs, 42 grams protein