A yummy family favorite, guaranteed to bring smiles to the dinner table!

Yield: Serves 6 to 8


Haines salt

1 pound elbow macaroni (Quinoa pasta or
Brown Rice Pasta (Tinkinyada) )
4 cups Almond or Rice milk
2 or 3 sprigs thyme
4 cloves garlic, smashed and divided
3 tablespoons unsalted Goat butter,
Smart Balance or Gee
3 tablespoons Brown Rice flour or Gluten Free flour Blend (Angel’s Recipes)
5 1/2 cups shredded sharp white Goat Cheddar or Diaya Cheese
Freshly ground black pepper
1/4 cup chopped flat-leaf parsley
4 slices Nitrate free, all natural, non smoked bacon, cut crosswise into thin strips
1 large onion, diced
2 garlic cloves, smashed
Leaves from 1/4 bunch fresh thyme


Preheat the oven to 400 degrees F.

Bring a pot of salted water to a boil over high heat. Add the macaroni and cook according to the package directions. Drain.
In a small saucepan heat the milk with the thyme sprigs and 2 garlic cloves. Melt the
butter in a large, deep skillet over medium-high heat. Whisk in the flour and cook for
about 1 minute, stirring constantly, to keep lumps from forming. Strain the solids out of
the milk and whisk it into the butter and flour mixture. Continue to whisk vigorously, and
cook until the mixture is nice and smooth. Stir in the 4 cups of the cheese and continue
to cook and stir to melt the cheese. Season with salt and pepper.
Add the cooked macaroni and the parsley and fold that all in to coat the macaroni with the cheese mixture. Scrape into a 3-quart baking dish and sprinkle with the remaining 1 1/2 cups cheese. Bake for 30 minutes, or until hot and bubbly.
While that bakes, heat a sauté pan. Add the bacon, render the fat and cook until crispy. Add onion, garlic and thyme leaves and cook for about 5 minutes to soften the onion.
Season with salt and pepper.
To serve, scatter the bacon mixture over the mac and cheese. Use a big spoon to scoop out servings, making sure you get some of the smoking bacon mixture on each spoonful.