Ingredients

• 8 oz whole wheat elbow macaroni or low-carb pasta (e.g., chickpea, lentil, or shirataki*)
• 1½ cups low-sodium chicken or veggie broth
• 1 cup unsweetened almond milk (or whole milk)
• 2 tbsp nutritional yeast (adds umami depth + B-vitamins)
• 1½ cups shredded sharp cheddar
• ½ cup shredded Gruyère or fontina (for melt & nuttiness)
• ¼ cup grated Parmesan (for salty punch in topping)
• 1½ tbsp arrowroot powder or cornstarch (for smooth thickening—no flour needed)
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp smoked paprika
• Sea salt & black pepper to taste

Optional crispy topping:
• ¼ cup panko (whole wheat or almond flour–based)
• 1 tbsp melted butter or olive oil
• Extra 1 tbsp Parmesan

Instructions

Preheat oven to 375°F (190°C). Grease a 2-qt baking dish.
Cook pasta al dente; drain, rinse briefly (to stop cooking), and set aside.
In a saucepan, whisk broth, almond milk, nutritional yeast, arrowroot, garlic/onion powders, paprika, salt, and pepper. Simmer 3–4 min until slightly thickened.
Reduce heat to low. Gradually stir in cheddar and Gruyère until melted and silky. Do not boil.
Fold in cooked pasta until fully coated. Transfer to baking dish.
Topping: Mix panko, oil, and Parmesan; sprinkle evenly over top.
Bake 20–25 min until bubbly and topping is golden. Rest 5 min before serving (lets sauce set).

💡 Memory note: You love rich, cheesy baked dishes (like Carnivore Bacon Cheeseburger Pie & Halloween Mac & Cheese)—this delivers that indulgence with cleaner ingredients!