Have dietary issues that you just can't seem to get around? Maybe you are trying to get rid of dairy products in your diet (at least those with lactose)? Here is a way to make some macaroni and cheese that won't bite you an hour later!
The measurements are approximate depending on how much pasta you use.
Ingredients
- ~ 1/2 cup of manchego cheese, grated
- ~ 1/2 - 1 cup of goat cheese, crumbled
- Pasta of choice
- ~ 2 tablespoons of olive or almond oil
- Turmeric (optional)
Steps
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Boil your pasta. You can get rid of the gluten and wheat parts of macaroni by using gluten free pasta.
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Grate the manchego cheese. You want it to be fairly small since it will need to melt in the pasta.Advertisement
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Crumble the goat cheese. Since goat cheese is somewhat damp, it's a good idea to use a couple of forks to crumble it up.
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Drain your pasta, but leave a small amount of water in with the noodles. Also, don't rinse it off. You want it to stay as hot as possible.
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Add a couple of teaspoons of your preferred oil, such as olive oil or almond oil.
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Start layering your cheese. Put in about half of each types of cheese.
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Fold it into the pasta until it is thoroughly incorporated.
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Repeat the process. Doing it this way will help you to ensure that there are no clumps of cheese anywhere.
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Add turmeric if you want it to have the usual 'cheese' color.
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Enjoy your mac and cheese!Advertisement
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