In the cold winter months, nothing hits the spot like a warm meal. 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

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

8 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 or heavy cream

2-4 tablespoons 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 8 ounces of cheddar cheese and 4 ounces of pepper jack cheese. Add them to the pot with the half-and-half and spices. Slowly melt the mixture over medium-low heat, stirring often.

Once the cheese has melted completely, drain the noodles and place them on a baking sheet lined with paper towels. Spread them out and bake for 5-10 minutes until dry. It’s important to dry the noodles before adding them to the cheese mixture so the cheese incorporates properly and doesn’t 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, spreading it around to cover all the noodles and blend it in.

Sprinkle the remaining 4 oz of Jack cheese on top, followed by the pork rind crumbs.

Bake until bubbling, about 10-15 minutes. Then, transfer to the top rack and broil until golden brown, about 3 minutes. Watch carefully and adjust the time according to your broiler.