2boxes of Capello's Fettuccine Pasta1 box of rice macaroni pasta
3cwhole grassfed milk
1/2cdiced yellow onion
12ozgrassfed raw cheddar
In a large pot of boiling, salted water cook the pasta to al dente.While the pasta is cooking, in a separate pot, melt the butter. Whisk in the arrowroot starch and mustard to make a roux. Make sure it's free of lumps.
Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg.
Stir in 3/4 of the cheese. Season with salt and pepper to taste.
Fold the pasta into the mix and pour into a casserole dish.
Top with remaining cheese.
Melt the butter in a saute pan and toss the almond flour to coat. You will need to mix this with a fork to break it apart into smaller "bread crumb" pieces.
Top the pasta with the almond flour mixture.
Bake for 30 minutes.
Remove from oven and rest for five minutes before serving.
MyWW Green 36 points, MyWW Blue 35 points, MyWW Purple 35 points