Step by Step Directions

1-Boil pasta in bone broth and filtered water as directed on package/until al dente (almost tender but still a bit chewy).  Boil pasta on high and use cover to speed up the cooking process.  Stir occasionally.

2-Drain cooked pasta into colander.  Put drained pasta back in pot  you used to cook pasta but don't put it back on the stove.  (That's technically known as "setting aside" in more advanced recipes)

3-Melt the stick of butter in a glass measuring cup in the microwave 1 minute

4-Add melted butter and whipping cream to saucepan.  Heat should be on medium.  

5- Add sriracha, minced garlic, mustard, Better Than Bullion and pepper.  Stir frequently.

6-Add all cheese  (If cheese is in a block, cut into small cubes so it melts faster)

7-Lower heat to medium low and stir frequently so cheese melts (5-15 minutes).  If you don't stir, it will burn, so watch carefully,  No need to boil...just melt it

8-Chop 1/2 Cup parsley

9-Once cheese sauce is melted, pour on top of cooked pasta.

10-Add the parsley

11-Stir it all together

12-Heat oven to 375 degrees

13-Transfer mac and cheese to a baking dish

14-Bake uncovered on 375 for 30-45 minutes or until golden on top.

15-Remember to set the timer!

16-Remove from oven, let cool a bit and it's ready to serve.  

You can freeze mac and cheese  and it will last in fridge for a long time if tightly covered.  

Add a veggie or salad and you are ready to go!

When reheating, use a covered sauce pan and add a little bit of bone broth or water to rehydrate if it's too dry.  Ok to nuke also, but you will probably need the extra liquid so it's not dried out.

Remember to not overcook when reheating, as mushy pasta is not cool.

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