Gluten Free Mac and Cheese with Chipolte Cheddar Sausage

2 bags gluten free penne pasta
2 jars gluten free alfredo sauce
2 lb. Curly’s Chipolte Cheddar Sausage
2 c. shredded cheese

Cut up sausage and cook in skillet coated with a little olive oil until rendered.

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Cook gluten free pasta according to directions.

Mix cooked pasta and alfredo sauce. (a little ricotta is an optional add in). Fold in sausage and turn into prepared lasagne pan.

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Refrigerate until ready to use. That day or the next day ideally.

Back 350 F 30 minutes and sprinkle cheese on.

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Broil for 10 minutes on low until cheese is all brown and bubbly.

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