Rosebud’s Macaroni & Cheese
Rosebud’s Macaroni & Cheese
Creamy and delicious mac and cheese!
Ingredients
1 lb. (3 cups) Yellow Aspen Crushed Wheat pasta (or pasta of choice)
Bone broth, about 1.5 quarts
4 Tbsp. Crushed Wheat #1 or organic flour
1 tsp. Rosebud’s Sassy Salt or Rosebud’s SOS Seasoning
Organic black pepper (about ¼ tsp., or to taste)
2 c. milk (we use raw milk)
¼ lb. grated grass-fed raw Colby cheese
¾ lb. Better Than Velveeta (in our recipes section)
6 Tbsp. grass-fed butter
Directions
Preheat your oven to 350°F.
Boil bone broth in a pot. Cook pasta in broth for 7 minutes, do not drain. Carefully pour pasta and broth into a 9” x 13” pan.
Stir in cubed homemade “Velveeta”, and Colby (reserve 1 cup of Colby for the top).
Mix together flour, seasoning, pepper, and milk. Pour milk mixture into the pan over noodles, until it comes ¾ of the way up the sides of the pan (add more milk if needed.)
Bake in oven for 10 minutes, then stir carefully to mix in melted cheese. Sprinkle the 1 cup of reserved Colby over the top of the noodles.
Return pan to the oven to bake for 20 more minutes, or until cheese is golden brown on top.