Guilt Free Mac And Cheese Recipes

GUILT FREE MAC AND CHEESE

Steps:

• Preheat the broiler.
• . Bring a large saucepan of salted water to a boil and cook pasta according to package directions.
• . While the pasta is cooking, melt the butter in a large saucepan over medium heat. Add the flour and cook, whisking constantly until golden, about 2 minutes. Continue whisking and add the milk in a slow, steady stream. Bring the mixture to a steady simmer, whisking constantly, and whisk until thickened, about 2 minutes.
• . Drain the pasta in a colander. Remove the sauce from the heat, add the cheese, and stir until the cheese melts. Immediately add the hot, drained pasta and stir until well-coated. Stir in Worcestershire sauce, salt, pepper and nutmeg.
• Divide the mac and cheese among four 6-ounce ovenproof ramekins and sprinkle 1 tablespoon bread crumbs over each. Broil until crumbs are golden and crisp, 1 to 2 minutes, taking care not to let the top burn. Serve immediately.

GUILT-FREE MAC AND CHEESE

Steps:

• Make a batch of the Whole Food Plant-Based Cheese Sauce according to recipe directions.
• Bring a pot of water to a boil. Season with a pinch of salt.
• Once water comes to a rolling boil, add pasta and cook according to package instructions.
• Once cooked (do not overcook- gluten-free pasta gets mushy), drain and set aside until serving.
• Add cheese sauce to pasta and mix well.
• Add a dash of Himalayan salt and smoked paprika. Taste and adjust seasonings. Serve

GUILT-FREE BUFFALO CHICKEN MAC-N-CHEESE

Steps:

• To a large pot, add the potatoes, carrots, onions and cashews and just enough water to cover the vegetables (about 6 cups). Heat the pot on medium-high and bring to a low boil and cook until the potatoes and carrots are tender and mashable, about 10-15 minutes.
• Strain the mixture over a large bowl to catch the cooking fluid. Reserve this cooking fluid and use it in place of the vegetable stock, preferably and set aside to cool slightly.
• Cook the Quinoa Macaroni according to the package instructions and set aside.
• To a blender, add the vegetable stock (or cooking fluid), coconut milk, cashew-vegetable mixture from step 2, yeast, lemon juice, garlic, celery seed, onion powder, salt, pepper, turmeric, 1/4 teaspoon paprika, cayenne pepper and cumin. Pulse a few times, then blend on high for 30-60 seconds (depending on your blender), or until the mixture is smooth and creamy. Taste for salt and add more if needed.
• In a large bowl, fold the blended sauce into the cooked pasta and gently stir in the chicken sausage and parmesan.
• Spoon the mixture into single serving bowls.
• Optional: Add a few dashes of hot sauce and garnish with the parsley and dash of paprika.