This is a completely gluten free recipe!
One box Gluten Free elbow pasta ( I use Ancient Harvest Quinoa elbow pasta)
1/2 pound bacon cooked, drained, and chopped
One steam in bag broccoli florets
For the cheese sauce:
8 ounces sour cream
2 cups heavy cream
1 1/2 tsp coconut flour
Dash salt
Pepper to taste
3 cups finely shredded cheese (I use Kraft Triple Cheddar)
Cook pasta, bacon, and broccoli according to their individual instructions and combine when all finished. While the pasta is cooking, combine the sour cream, heavy cream, coconut flour, salt and pepper in a sauce pan, and heat until it just begins to boil whisking frequently. Once the mixture just begins to boil slowly add the cheese while continuously whisking so that there are no clumps. Once the cheese is all added and fully blended you are ready to add it to the pasta, bacon, & broccoli. This does make a good amount of cheese sauce, add it slowly and mix until you get your desired amount of cheesy goodness. We like our mac super cheesy so I ended up adding the entire batch. You can also add jalapeno to spice it up or more veggies like kale, customize to your own taste and ENJOY!
*In my haste to get dinner on the table I did not get any photos this time, but I will be making this again, so Ill be sure to take some next time!
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