Mac and Cheese
Serves: 4-5
  • 2 cups dry Dreamfield's penne pasta (or whatever shape you prefer)
  • Cheese sauce:
  • 2 cups shredded cheddar cheese
  • ½ cup unsweetened almond milk
  • ¼ cup heavy whipping cream
  • 2 T salted butter
  • ¼ tsp. salt
  • ¼ tsp. black pepper
  1. Cook the Dreamfield's pasta according to package directions (cook until al dente; do not overcook!).
  2. Meanwhile melt the cheese sauce ingredients together in a nonstick saucepan. Do not boil. Whisk the mixture together until smooth.
  3. When the pasta is done, drain it and stir it into the cheese sauce. Serve immediately. Yields 4-5 servings.
  4. Reheating any leftover mac and cheese will take away the low-glycemic properties of the pasta. I love the leftovers cold!
  5. Feel free to use this cheese sauce on veggie noodles (like zoodles) if you prefer!
The sauce in this dish is a great basic cheese sauce that you could use for many different things!
Recipe by Briana Thomas at