Healthier Mac & Cheese

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The first recipe my mom ever taught me was how to make her homemade Mac & Cheese. I loved making it for our family, and loved eating it even more! This somewhat healthier version is still a favorite over here in the R&R household! I hope you enjoy it as much as we do.

Ingredients

  • 1 box whole wheat pasta (or quinoa pasta if you are gluten-free)
  • 4 Tbsp. organic grass-fed butter or Coconut Oil
  • 2 Tbsp. whole wheat flour (or gluten-free flour)
  • 1 cup unsweetened coconut or almond milk
  • 3/4 cup shredded cheddar cheese
  • 3/4 cup shredded Monterey jack
  • 1.5lbs skinless, boneless chicken breast, cooked (or grass-fed 90/10 ground beef)
  • 4 cups steamed broccoli florets, chopped
  • Salt and pepper
  • Herbs (oregano, thyme, basil, rosemary)

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Directions

  1. Heat oven to 375° F.
  2. Cook the pasta according to the package directions.
  3. Chop chicken into small chunks. Cook with herbs and a dash of salt.
  4. Steam the broccoli in the microwave and chop into small pieces.
  5. Melt butter in saucepan over medium heat. Add the flour and mix until smooth.
  6. Add in the milk to the butter mixture. Keep stirring until the mixture thickens and is smooth.
  7. Add 1 cup of cheese to the milk mixture. Stir until melted. (At this point, if the sauce is too thick add a little more milk to thin out)
  8. Add the chicken and broccoli to the cheese sauce, and season with herbs, salt, and pepper to taste.
  9. Pour the cheese sauce over the cooked pasta and mix it all together.
  10. Pour into a 9×11 overproof dish. Top with the leftover cheese, and bake for 15-20 minutes or until cheese has melted (we like to grill the top for the last 2 minutes to add some color).
  11. Serve hot (with a little hot sauce), and enjoy!

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Adapted from the original recipe in the FIXATE Cookbook

 

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