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Edited by Teresa, Jasmine Cat, Krystle

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.

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EditIngredients

  • ~ 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)

EditSteps

  1. 1
    Boil your pasta. You can get rid of the gluten and wheat parts of macaroni by using gluten free pasta.
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  2. Grated manchego.jpg
    2
    Grate the manchego cheese. You want it to be fairly small since it will need to melt in the pasta.
  3. Goat cheese.jpg
    3
    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.
  4. 4
    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.
  5. Adding the oil to the pasta.jpg
    5
    Add a couple of teaspoons of your preferred oil, such as olive oil or almond oil.
  6. Layering in the cheeses.jpg
    6
    Start layering your cheese. Put in about half of each types of cheese.
  7. Stirring in the cheeses.jpg
    7
    Fold it into the pasta until it is thoroughly incorporated.
  8. 8
    Repeat the process. Doing it this way will help you to ensure that there are no clumps of cheese anywhere.
  9. Adding turmeric.jpg
    9
    Add turmeric if you want it to have the usual 'cheese' color.
  10. Completed mac and cheese.jpg
    10
    Enjoy your mac and cheese!
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Article Info

Categories: Food and Entertaining | Pasta and Noodles

Recent edits by: Jasmine Cat, Teresa

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Thanks to all authors for creating a page that has been read 215 times.

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