8 oz. Kaizen Pasta
1/2 c. Cheddar Phat Crumbs
1/4 c. butter
1/4 c. xanthan gum or arrowroot flour*
2 c. heavy whipping cream
2 c. shredded sharp cheddar cheese
1 c. shredded Gruyere
1/4 tbsp salt
1/4 tsp black pepper
1 tbsp olive oil
Preheat oven to 325 degrees F and grease your baking dish. Set aside.
Bring a large pot of salted water to a boil. When boiling, add Kaizen pasta and cook 1 minute less than the package directs for al dente. Drain and drizzle with a little bit of olive oil to keep from sticking.
While water is coming up to a boil, melt butter in a large saucepan over medium heat. Sprinkle in xanthan gum or arrowroot flour and whisk to combine. Cook for approximately 1 minute, whisking often. Slowly pour in heavy whipping cream while whisking constantly, until smooth.
Stir in cheese, salt and pepper. Continue to heat over medium heat, whisking constantly, until thickened and smooth.
Remove from heat. Add pasta and fold until completely combined. Add the mixture to prepared baking dish.
Sprinkle with Phat Crumbs and bake for 15 minutes, until cheesy is bubbly and lightly golden brown.**