Gluten Free Brown Rice Elbow Macaroni*, Oat Flour*, Sea Salt, Sugar*, Dehydrated Vegetables* (Onion*, Garlic* & Tomato*), Yeast Powder*, Natural Smoke Torula Yeast, Annatto Powder* (Annatto Extract*, Maltodextrin*), Citric Acid, Lemon Peel Powder* and Natural Hickory Smoke Powder [Potato Maltodextrin, Natural Hickory Smoke Flavoring, Hydrated Silicon Dioxide (Anti-Caking Agent)]. 

*Organic

Jalapeno Mac N Cheese Recipe

1 Box Kim’s Simple Meals – Organic Macaroni Casserole

1 Tablespoon Earth Balance Organic Buttery Spread or other vegan spread or olive oil.

1 Large Jalapeño, halved, seeded and very thinly sliced, or diced

1 Bunch Scallions, thinly sliced

2 Cups warm Milk Substitute, such as almond or cashew milk

1 Teaspoon Dijon Mustard

Paprika

Pepper

Directions:

1. Preheat oven to 400 degrees.
2. Spray a 9×9 baking dish with Pam Organic Olive Oil cooking spray or other vegan cooking spray. Set aside.
3. Bring a large pot of water to a boil (salt if desired). Add Gluten Free Pasta from Macaroni Casserole box and cook – following the directions on the box. Do not overcook.   Drain pasta.
4. In a large pot or Dutch oven, melt the vegan buttery spread or heat up the olive oil. Sauté the scallions and jalapeno over medium-high heat until soft – about 5 minutes. Add the warm milk substitute and whisk in the flavor packet from the Macaroni Casserole box and stir over medium heat until it is fully incorporated and thickened, approx. 1-2 minutes, stirring constantly. Stir in mustard and add pepper if desired. Add the cooked pasta to the sauce and toss to combine.
5. Distribute the mixture evenly in the prepared baking dish. Sprinkle with Paprika (smoked Paprika is good too). Bake 20-25 minutes, until bubbling and browned. Serve hot.

Serves 8

Find more family friendly recipes online at: http://www.kimssimplemeals.com/recipes/