Black Pepper Snap and Crumble Mac & Cheese

Gluten-Free, Lunch | August 20, 2016

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What’s more comforting than homemade Mac and Cheese? Homemade Mac and Cheese made with your favorite Harvest Snaps! Follow this simple recipe to make your own. It’s so Snap-alicious you’ll definitely want seconds.


  • 1-½ cups whole grain elbow macaroni
  • 4 tablespoons butter
  • 3 tablespoons gluten free flour
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1-½ cups milk
  • 1 cup (4 ounces) shredded cheddar cheese
  • 2 oz Velveeta, cubed
  • 2 tablespoons Harvest Snaps Black Pepper crumbled


  1. Boil, strain macaroni.
  2. Melt 4 tablespoons of butter into a saucepan.
  3. Stir in flour, salt and pepper until smooth. Gradually add milk, bring to a boil and stir until thickened. Fold in cheese until melted and the mixture is smooth.
  4. Put cooked macaroni in baking pan. Fold in cheese until melted and the mixture is smooth. Sprinkle on the Harvest Snaps.
  5. Bake at 375° for 30 mins Sprinkle additional Harvest Snaps crumbles on top as garnish.

Watch this video to see how it’s made!


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