I love a good healthy spin on one of my most favorite classics. While the traditional version of macaroni and cheese may be a childhood favorite, and possibly one of the only things you can get your kids to eat, it usually contains gluten, dairy, sugar and a handful of other unknown and unnecessary chemicals.
I’m sharing with you an alfredo and pasta alternative that adds in protein, whole grains and/or vegetables without all the add-ins you don’t want. Plus it’s super easy and quick to make.
Here are three of my favorite pasta options with links below:
Here’s a list of ingredients for sauce:
Serving Size: 2 People
1.2 Tbsp Ghee
1/4 cup Coconut milk
1 Tbsp Coconut flour
1.5 Tbsp Vegetable Broth
1/2 Tbsp Dijon Mustard
3/4 tsp Garlic powder or clove
1/2 tsp Sea Salt
1 tsp Pepper
(I usually change the amounts a little for taste desired thickness.)
- Start boiling your pasta.
- Add the ghee, butter, or vegan alternative to a hot saucepan until boiling
- Add in the coconut flour and whisk
- Add in the other ingredients, can adjust for desired taste
- Serve and Enjoy!
And, if you’d like a fast, vegan alternative for a traditional cheezy mac and cheese, I recommend combining the following in a the pot with your pasta (after draining it) on low heat:
Almond or coconut milk