Cooking Instructions
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Step 1
Preheat the oven to 375 degrees F (190 degrees C). Grease a large cast-iron skillet, casserole pan, or a 9x13-inch baking dish, and set it aside.
Step 2
Bring a large pot of salted water to a boil. Add the Penne Pasta (12 ounce) and cook, following the package directions, until 2 minutes shy of al dente. The pasta should still have a bite to it. Drain, and shake out all the water.
Step 3
Heat the Coconut Oil (2 tablespoon) in a large non-stick skillet over medium heat. Sauté the Shallot (2) until soft, about 3 minutes.
Step 4
Add the Garlic (2 clove) and Crushed Red Pepper Flakes (1/4 teaspoon) and cook for another minute.
Step 5
Sprinkle in the Gluten-Free All-Purpose Flour (2 tablespoon) and stir to coat. Cook for a minute.
Step 6
Whisk in the Sea Salt (1/2 teaspoon), Almond Milk (1 cup), and Chicken Broth (1 cup). Simmer until thickened enough to coat the back of a spoon, about 4 minutes.
Step 7
Carefully fold in the Fresh Baby Spinach (10 ounce) in two batches. Cook until wilted, 2 minutes.
Step 8
Add the White Cheddar Cheese (1 cup) and pasta and stir until very well coated in the spinach mixture.
Step 9
Transfer to the prepared dish and spread in an even layer. Sprinkle with the Shredded Parmesan Cheese (1/4 cup).
Step 10
Bake the mac ‘n cheese until melted and crisp on the top, about 15 minutes. You can pop it under the broiler for a few minutes if you want the top to get extra brown and crunchy.
Step 11
Serve immediately!
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