This healthier version of mac and cheese recipe is packed with lightened up "creamed" spinach, gluten-free pasta, and an almond milk béchamel!

Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
30MINS
Total Time
$2.12
Cost Per Serving
Ingredients
Servings
4
us / metric

2 Tbsp
Coconut Oil
or Olive Oil

12 oz
Penne Pasta
use gluten-free penne if you want to keep the recipe gluten-free

2
Large Shallots, thinly sliced

1/4 tsp
Crushed Red Pepper Flakes

2 Tbsp
Gluten-Free All-Purpose Flour
or Brown Rice Flour

1 cup
Chicken Broth
or Vegetable Broth

1 cup
Almond Milk

9 1/2 cups
Fresh Baby Spinach
Nutrition Per Serving
Calories
581
Fat
20.3 g
Protein
23.9 g
Carbs
74.9 g