With the combination of goat and cheddar cheeses, this dish is rich in flavor and creamy in texture – the perfect mac and cheese to satisfy your cravings.
Preparation Time: 30 minutes
Cooking Time: 55 minutes
10 ounces gluten-free pasta 2 cups kale 6 bacon slices, cooked crisp and crumbled (we used crumbled sausage for ours)
3 Tablespoon unsalted butter 1/4 cup arrowroot flour 2 cups whole milk 1/2 cup crumbled goat cheese 2 cups white cheddar 2 cups yellow cheddar 6 quick micro-grates of nutmeg 1/4 teaspoon freshly ground black pepper 1 teaspoon kosher salt
Preheat oven to 400 degrees. Grease an 8×8-baking dish with X and set aside.
Bring a large pot of water to a boil. Add the pasta according to package directions. Add the kale in with the pasta for 1 minute. Drain the pasta and kale and add to an ice bath so it stops cooking.
Heat a medium pan over medium heat then add butter. Once melted, slowly add the arrowroot flour. Mix the flour and butter with a spatula to toast the flour mixture. Whisk in the milk, and continue to whisk until the liquid should is thin in consistency. Add the cheeses, nutmeg, black pepper and salt. Add the cooked pasta, kale, and bacon or sausage (if using it) into the pot with the cheese sauce. Pour pasta mixture into the prepared baking dish. Top the baking dish with extra cheddar. Cook for 25 minutes until the top is golden brown. Serve hot and enjoy!