Rosebud’s Macaroni & Cheese
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
Organic black pepper (about ¼ tsp., or to taste)
2 cups 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
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.
Watch everyone devour and feel good about it!
For Gluten-Free: Substitute gluten-free pasta and use Ella Bella All Purpose Flour instead of wheat flour.