Jack's Mac and Cheese

Hubs has a very, very special place for Mac and Cheese and I have been trying to make him something he finds satisfactory that is also low carb and gluten free... a tricky combination.  But he went back for THIRDS on this recipe, so I took note!  Plus it was the quickest Mac and Cheese recipe I have ever made-- win!

Makes on 8x8 pan, serves 4-6.

INGREDIENTS:

-3 cups of red lentil penne pasta, cooked al dente (Costco sellsTolerant brand)

-1 large head of garlic, minced
-4 large cremini mushrooms, chopped
-1T unsalted butter
-1T extra virgin olive oil

-1/2 lb cheddar cheese, cubed
-1 lb cream cheese
-1/3lb smoke gouda

-1/2c+ milk
-2T+ coconut flour
-1/4t sea salt


DIRECTIONS:

Melt butter in dutch over or very large pan.  Soften garlic and mushrooms.  Add olive oil if veggies look dry.  Add salt, milk, and coconut flour and stir everything together well.

Add cheese and stir regularly to prevent lumps and prevent sticking on the bottom until all of the cheese is melted.

Stir in cooked pasta.  Use spatula to transfer entire mixture to 8x8 pan.  Finish in the broiler when the top is desired brownness.

Can be spruced up with some spices or protein like crumbled bacon.