From babies to Mac ‘n Cheese – makes sense, right?! 
I’m about due to make another gluten-free Mac ‘n Cheese recipe. After all, we’re settling into winter and Mac ‘n Cheese is without-a-doubt one of those can’t-be-beat comfort foods. The problem is that the standard Mac ‘n Cheese is not gluten free.
I made this one last year, but I never had a full post about it. I’m dusting the recipe off now for you to enjoy!
Ingredients:
- 1 package Ancient Quinoa (gluten free) Pasta Shells
- 1 package Organic Frozen Vegetables – steamed
- 1 package baby shrimp
- Olive Oil
- 3-5 Garlic & Herb Laughing Cow Wedges
- Unsweetened Vanilla Almond Milk
Instructions:
- Place your vegetables in a steamer. Steam for 25-35 minutes. I like mine nearly smooshy, so I steam for 35 minutes.
- While the vegetables are steaming, make the pasta.
- Cook your shrimp on (very) low in a pan, lightly coated with olive oil.
- Once your vegetables, pasta and shrimp are all done, mix the three together in a bowl with a little olive oil. (Olive oil is good for pasta that will be refrigerated later.)
- While the dish is still hot, mix in 3-5 Garlic & Herb Laughing Cow Wedges (how cheesy do you want it?!?) with a hint of Unsweetened Vanilla Almond Milk (or more than a hint if you like your Mac ‘n Cheese more watered down).
(Easy) The Laughing Cow Mac 'n Cheesy
Sarah I had no idea that quinoa pasta existed!
Yes. And it’s delish!
Oh yum! The little laughing cows are so cute
I never want to unwrap them.
Ha! I concur. I find the Mini Babybel’s even cuter:)