Do you want an ooey, gooey, cheesy, flavorful, comforting, not dry macaroni and cheese? Even if you are not an advocate of organic or gluten free eating, you can still use this recipe with regular or wheat pasta. However, I made this recipe organic and gluten free and it is still delicious and comforting. 🙂
Organic Glutton Free Macaroni And Cheese
For this recipe you will use organic gluten free pasta noodles. I chose Bionaturae organic gluten free fusilli made with rice, potato and soy. The next time I show this recipe I will make it grain free, so we won’t be using these noodles.
In a frying pan, cook bite sized pieces of bacon, pepper and garlic powder on medium low to medium heat. Always cook bacon slow to produce a crunch without burning. When it’s finished, drain on a paper towel and set aside.
You will be using three or four different types of cheese. Today I used cheddar cheese, pepper jack cheese and mozzarella cheese.
Cut the cheese into cubes to help it melt easier during cooking.
When the pasta has cooked one to two minutes less than the packaged directions instruct, drain in colander and add back to the pot. Do not rinse the noodles under water. If you cook it for the full amount of time, it will get limp like my pasta did today because it did get overcooked. Overcooking affects the texture, not the taste.
Add sour cream, milk, cubed cheese and grated Parmigiano-Reggiano (Parmesan) cheese to noodles. If you like your bacon less crunchy, you can add it now, otherwise wait until the dish is ready to serve before adding bacon. Cook on medium low heat until cheese cubes are melted.
This macaroni and cheese is rich and comforting. Since it is made with organic gluten free noodles, it isn’t has loaded with carbohydrates as regular grain pasta.
I don’t scrimp on the cheese, so every noodle is loaded with the mixture of melted cheese.
And the bacon…well, the bacon just makes the dish absolutely delicious.
Want a bite?
Organic Gluten Free Macaroni And Cheese
12 ounces organic gluten free pasta noodles (macaroni, fusilli, penne)
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 pound of bacon, bite size pieces
2 ounces cheddar cheese, cubed
2 ounces pepper jack cheese, cubed
2 ounces mozzarella cheese, cubed
1/4 cup of Parmigiano-Reggiano (Parmesan) cheese, grated
3/4 cup sour cream
3/4 cup milk
Cook pasta 2 minutes less than packaged directions. Drain, but do not rinse. Add back to pot.
In a frying pan, cook bite sized pieces of bacon, pepper and garlic powder on medium low to medium heat. When finished, drain on a paper towel and set aside.
Cut the cheese into cubes to help it melt easier during cooking. If using Parmigiano-Reggiano (Parmesan) cheese, grate it instead of cubing.
Add sour cream, milk, and cheeses to noodles. If you like your bacon less crunchy, you can add it now, otherwise wait until the dish is ready to serve before adding bacon. Cook on medium low heat until cheese cubes are melted and liquid is absorbed.