Noonie’s Mac & Cheese
My great grandmother’s macaroni and cheese has always been a highlight to my family’s holiday feasts. I have slightly elevated her recipe by using quality ingredients and it tastes just as amazing, maybe even a little better!
To make this recipe gluten free I used Andean Dream Organic Macaroni. These noodles do not have a distinct taste or different texture which is great for those who expect it to be made with “real” noodles.
- 8 oz Quinoa Pasta
- 8 oz Organic Grass-fed Cheddar Cheese
- 2 Eggs
- 2 Tbsp Primal Kitchen Mayonnaise
- 1 tsp Dijon Mustard
- 2 cups Organic Whole milk
- Salt & Pepper
In a 2 quart buttered baking dish, layer cooked noodles with grated cheese (2 layers). You may not need to use all of the noodles. If you use too many it can make the recipe turn out too dry.
Mix eggs, mayo, mustard, milk, salt, and pepper. Pour over noodles and cheese (should not be dry). Dot with butter.
Bake at 350F for 45 minutes or until done. Should be golden and sizzling!