Nothing beats traditional mac and cheese. This is the perfect lunch or dinner recipe for those who have kids and are looking for something quick to make!
1 (16oz) box of pasta, cooked according to package (sub grain-free pasta)
1 cup mascarpone cheese (sub plant-based cheese)
½ cup parmesan cheese, grated (sub plant-based cheese)
JF Spicy Salt, to taste
Fresh cracked black pepper, to taste
¼ cup half-and-half (sub almond milk)
¼ cup whole milk (sub almond milk)
2 Tbsp butter (sub vegan butter)
½ cup breadcrumbs (sub grain-free crackers, crushed)
Preheat the oven to 400°. Boil water in a pot and add pasta. Undercook the pasta by a few minutes since it will eventually be baked. Combine the mascarpone cheese, parmesan, JF Spicy Salt, and black pepper in a small saucepan on medium low heat and stir. Add the half-and-half and milk and continue stirring. Drain the pasta and put it in a bowl. Pour the cheese sauce over the pasta and give it a nice stir. Once the sauce is thoroughly mixed in, place the pasta on a baking sheet.
In a separate bowl, melt the butter and mix it with the breadcrumbs. Mix in a handful of parmesan cheese. Evenly distribute the breadcrumb mixture on top of the pasta. Put the baking sheet in the oven and bake for about 15 minutes.