This week we bring you Chef Lance Roll's world famous gluten-free macaroni and cheese recipe! Throughout the course of his culinary career, this is one of his most requested dishes.
This recipe uses a combination of three cheeses but mostly cheddar. Chef Lance prefers Kerrygold cheddar but use any cheddar cheese you prefer. You'll also want a good gluten-free pasta. Chef recommends Barilla's gluten-free pasta made from rice and corn. However, if gluten is not a concern you can use regular pasta. While Chef's shape of choice is penne, other shapes may be substituted.
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Love is The Ultimate Spice!
|1 lb gluten-free penne pasta||2 oz butter|
|½ onion, diced||3 cloves garlic, minced|
|1 cup heavy cream||1 cup The Flavor Chef Organic Chicken Bone Broth|
|½ tsp granulated onion||½ tsp granulated garlic|
|½ tsp sea salt||½ lb cheddar cheese, shredded|
|½ lb combo jack & cheddar cheese, shredded||grated Parmesan cheese (optional)|
Place the butter, diced onion, and minced garlic into a sauce pot. On medium to high heat, sweat the onions and garlic. Add The Flavor Chef Organic Chicken Bone Broth and heavy cream and bring to a slight boil. Then, reduce the heat and simmer for five minutes. Meanwhile, in a separate four quart pot, boil water with some added salt and cook the pasta until it is ready to eat. Drain the pasta but do not rinse. Add the pasta to the simmering liquid and stir. Next, add the granulated onion, granulated garlic, and sea salt. Stir in the cheeses but reserve a little for the top. Pour this into a casserole dish and top with extra shredded cheeses. Allow to cool. About 25 minutes before you are ready to serve the dish, bake for 15 to 20 minutes in the oven or until sufficiently heated throughout and the cheese is slightly brown. Remove from the oven and serve.