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.


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.


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