This Mac and Cheese (AIP/Paleo) is gluten free, dairy free, and even has a hidden vegetable in it! Easy to make, and on the table in 30 minutes.
Mac and Cheese makes me a kid again. I have memories of gobbling up a bowl of the processed stuff – you know, the kind with the orange powdered cheese? – and going back for more. When my kids were little, I used to sneak some peas or steamed broccoli in it to get some veggies in them.
Apparently, I haven’t given up my devious ways of sneaking vegetables in the Mac and Cheese. Can you identify the hidden veg in here? HaHAAAAA! I didn’t think so. 😁
OK, OK. I’ll let you in on the secret. There is some puréed butternut squash inside to give it color and texture. I swear to you, you will not taste it. Anytime I can cram a veg into myself or my people, I will!
About the pasta…
For sooooo looooong, the words “AIP pasta” were an oxymoron. There was no such thing readily available. Now there is! I’m using Jovial cassava fusilli. (It’s the same pasta I use in my Hamburger Soup.) If you have a different pasta you prefer, feel free to sub!
Add-ins
While we’re on the subject of variations, I totally encourage you to add in whatever floats your boat! You could add tuna to make it a tuna casserole. Or add some chicken. Maybe some more veg, like broccoli, or some cherry tomatoes (if you tolerate them). You pick. And if you just want to eat it plain, dig in! 😀
I hope this dish can help you play with your food! As always, I’m wishing you great love and deep healing.
💗,
Wendi
Mac and Cheese (AIP/Paleo)
Course: Main, SidesCuisine: AIP, PaleoDifficulty: Easy4
servings5
minutes20
minutesThis Mac and Cheese (AIP/Paleo) is gluten free, dairy free, and even has a hidden vegetable in it! Easy to make, and on the table in 30 minutes.
Ingredients
8 oz. 8 box of Jovial cassava fusilli, or preferred pasta
2 TBSP 2 extra virgin olive oil
2 TBSP 2 arrowroot starch/flour
1 cup 1 bone broth
1/2 cup 1/2 full fat coconut milk
1/2 cup 1/2 puréed butternut squash
1.5 tsp 1.5 sea salt, or to taste*
1/2 TBSP 1/2 large flake nutritional yeast**
Directions
- In a large pot, boil pasta according to package instructions, and drain. But meanwhile…
- In a large saucepan, heat olive oil over medium high heat. Add arrowroot starch, and whisk until smooth. Whisk in broth, coconut milk and squash purée. Turn heat to high. Whisk in salt and nutritional yeast. Keep whisking until it thickens to the consistency of cheese sauce. Turn off heat.
- From this point, you can either serve it as is, or transfer to an 8″ X 8″ baking dish or 7″ round casserole dish, and pop it under the broiler to brown the top a bit.
Notes
- *The amount of salt you’ll need will depend largely on your broth and personal taste. I recommend tasting AFTER you’ve added the pasta as cassava pasta tends to be bland, and you might want to compensate for that.
- **You night be tempted to skip this ingredient. Please do not. This is the magic that makes it taste like real cheese!
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Made this today. Delicious! Thank you!
Yay! Thanks for writing, Jenifer! 😀
Can you buy butter nut squash already pureed?
Hi, Jennifer! YES! 🙂 There’s a link in the recipe to the brand I use.