In the cold winter months, nothing hits the spot like a warm dish. Macaroni and cheese is a classic, but it contains a lot of wheat. This version uses Palmini linguine noodles made from hearts of palm—yes, a vegetable! The cheese, flavor, and texture are all authentic! Now, you can enjoy a low-inflammatory version of this classic dish!

Ingredients:

2 packages Palmini Linguini noodles

16 oz A2 Grass-fed raw sharp chedder (try for grass-fed even if not A2/A2)

16 oz of grass-fed classic jack or chili jack cheese, split into two parts. The Origin brand is so creamy!

1 teaspoon onion powder

1/2 teaspoon each garlic and mustard powders

1 cup grass-fed half and half

2 teaspoons grass-fed butter

Pork King Good Pork Rind Crumbs (original flavor)

Begin by soaking the Palmini noodles in water.

Preheat the oven to 350 degrees Fahrenheit.

In a stainless steel pot, shred the cheddar and 8 oz of pepper jack. Add them to the pot with the half-and-half and spices. Slowly melt over medium-low heat, stirring often.

Once the cheese has completely melted, drain the noodles and place them on a baking sheet lined with paper towels. Spread the noodles out on the baking sheet and bake for 5-10 minutes, until dry. It’s important to dry the noodles before adding them to the cheese mixture so that the cheese will incorporate properly and not become runny.

While the noodles are drying, increase the heat until the cheese mixture comes to a boil. Watch carefully, and turn off the heat as soon as the mixture begins to bubble.

Transfer the dry Palmini noodles to a 9×13 Pyrex baking dish. Pour the cheese mixture over the noodles and spread it around to cover and blend it in with all the noodles.

Sprinkle the second 8 oz of jack cheese on top, followed by the pork rind crumbs.

Bake until bubbling, then transfer to the top rack and broil until golden brown. Watch carefully, as this only takes a few minutes.