Note: This recipe is not dairy free. For an awesome dairy free recipe, check out this mac and cheese here.

Prep time: 10 minutes
Serves 4 people

8 ounces gluten-free pasta (I like Ancient Harvest quinoa-corn blend)
2 tbsp salted butter
1 tbsp gluten-free flour blend
1/2 cup coconut milk
1/2 cup chicken bone broth
1/2 cup raw milk or raw cream (can sub coconut milk for this also)
2 cup Kerrygold cheese, shredded
salt and pepper to taste

Set water to boil and prepare pasta as box instructs, cooking until al dente.

Melt butter over medium heat in a saucepan big enough to hold your pasta. When butter is melted, add flour and cook, stirring constantly- 1 to 2 minutes. Slowly pour in milk or cream, and bone broth stirring the whole time. Continue to stir until it has thickened, anywhere from 4 to 8 minutes. Add cheese and stir to melt. Add seasonings to your taste.

Add drained pasta to sauce and stir to combine. Divide into bowls and serve.

Optional additions: Stir in steamed broccoli or other veggies. Or, sprinkle with gluten free bread crumbs to add a little crunch!