This post is part of Fight Back Fridays at Food Renegade.
Recently, my youngest sister discovered that her nursing daughter has a gluten intolerance. This immediately changed her entire diet.
Side note: Isn’t it funny how we can do things for our children without thinking twice, but if it comes to doing the same thing for just ourselves it becomes an overwhelming and tedious process. Just an observation…
Anyway, because of her dietary changes, as well as those of another friend who has Hashimoto’s- a hypothyroid issue which often includes gluten sensitivity- I have been experimenting with gluten free recipes, in order to pass on some yumminess to them.
This one is made with rice noodles, which I attempted to make today. I haven’t tried the noodles yet, but I made them with rice flour, salt and water and used a dehydrator to dry them faster. I’ll let you know later how they worked.
This dish is LOADED with the good kind of fats and is fast and easy too.
Stinky Mac and Cheese
1 bag rice noodles- or one batch of homemade (?)
1 cup “stinky” cheese, crumbled (I use raw blue cheese. Gorgonzola would be great too)
1 cup raw cheddar cheese, shredded
1 cup raw milk
1/2 lb pastured bacon, cooked and crumbled
Celtic sea salt and pepper to taste
veggie (optional), I’ve used peas, green beans and chopped spinach on different occasions
1. Cook noodles according to instructions, drain and then dump back into saucepan.
2. Add cheeses, milk, bacon and salt and pepper. Mix until sauce takes on a nice creamy consistency.
3. Add the veggie at the very end, stir enough to warm the peas (I use frozen), or wilt the spinach and then serve.
This has gotten a 4/4 kid rating each time I’ve made it and is also a bowl licker. (I try to only do that at home with no company though!)
Try it next time you need a quick meal that covers all the bases.
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