Secret Weapon Mac & Cheese
Made with lentil "pasta," this deliciously cheesy dish is packed with protein and is gluten free!
Ingredients
- 1 10 oz box red lentil pasta fusilli
Cheese sauce
- 2 cups milk or almond milk
- 1 8oz brick cream cheese cubed
- 2 cups medium cheddar cheese shredded
- 1 tsp onion powder
- 1/2 tsp garlic powder
- fresh ground black pepper to taste
- salt to taste
Instructions
Pasta
- Bring about 3 quarts of water to a rolling boil and cook lentil pasta for 8 - 10 minutes, as indicated on package directions.
Cheese Sauce
- While waiting for water to boil and pasta to cook, start making the cheese sauce. Begin heating milk in medium saucepan on medium heat.
- Cut cream cheese into cubes and add to milk.
- Add 2 cups of medium cheddar cheese, shredded.
- Stir cheese sauce frequently. Reduce to low heat when cream cheese cubes have mostly become incorporated into the sauce.
- Add 1 tsp onion powder and 1/2 tsp garlic powder. Add a dash of freshly ground black pepper. Stir seasonings into cheese sauce.
- Keep sauce on low heat, stirring occasionally, until pasta is drained and ready.
Combine
- In a large pot, pour cheese sauce over pasta and stir to combine. Top with salt and pepper to taste.
- Serve as a main dish, or as a delicious side dish!