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 (3 cups)
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 Tbsp)
in a large non-stick skillet over medium heat. Sauté the
Shallots (2)
until soft, about 3 minutes.
Step 4
Add the
Garlic (2 cloves)
and
Crushed Red Pepper Flakes (1/4 tsp)
and cook for another minute.
Step 5
Sprinkle in the
Gluten-Free All-Purpose Flour (2 Tbsp)
and stir to coat. Cook for a minute.
Step 6
Whisk in the
Sea Salt (1/2 tsp)
,
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 (9 1/2 cups)
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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