I can’t believe I’m writing about mac’n cheese while begiing 30 days of keto, but I’ve had so many requests since making it for friends last week so here you go!

This recipe was one of the first recipes I developed on my family’s quest to live a more wholesome healthier life. Not only is this recipe easy and but it’s going to be a family favorite!

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Ingredients

12-16 oz cooked (but al dente) 100% semolina or duram pasta

3 cups whole milk (I prefer grass fed, raw for nutritional benefits)

2 cups fresh grated cheddar

1 cup any other real cheese like parmesan, greyere, muenster

4 oz cream cheese

1/2 stick organic butter

2 tablespoons organic “Better than Bouillion” chicken base

2 tablespoons mustard

1 tablespoon onion powder

1/2 teaspoon xanthum gum

Real salt and pepper to taste

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Instructions

Preheat oven to 350.

Spread pasta into casserole dish.

Meanwhile, melt butter, cream cheese, and chicken base into milk stirring often. Add onion powder and mustard. Allow to grow bubbly but not to a hard boil. Add xanthum gum and stir two minutes. Add salt and pepper to taste. Finally add half the cheddar and all of the other cheese. Stir until rich and creamy. Pour over pasta and mix well. Sprinkle with remining cheddar and roughly mix leaving lots of cheddar on top.

Bake 20-25 minutes or until beginning to brown.

Enjoy!