Nutrient Dense Mac and Cheese

Nutrient Dense Mac and Cheese

You can have your mac and cheese, and eat it too!!!

Mac and Cheese is a food I gripe about a ton! Truly sometimes I think it is my nemesis. It is this mess of refined carbohydrates, artificial ingredients, and a ton of salt. Pasta like white flour has been stripped of its nutrition and had some synthetic vitamins sprayed back onto it. Read this article to see how the leading brands of boxed mac and cheese are comparable to Cheez-its.

There is a better way to enjoy your mac and cheese. Let me show you how.

Before we get into the recipe, let me explain the reasons why I will never use a low fat cheese or dairy.

When you take away the fat, you take away the sacred nutrients in there. God made food in an amazing way, in perfect packages to work together. Dairy has the calcium and vitamins A, D, and K2 together so they can work to make your bones, brain, and body strong.

When you break those nutrients up and then try to add chemical forms back in it doesn’t work. They need to work together to go into the right places. If we don’t consume those nutrients together, we start to see brittle bones and crooked teeth.

Ingredients

  • 3 cups 100% brown rice noodles (This is important so that it doesn’t have weird flavors or get mushy) or Banza chickpea shell pasta
  • 2 cup grass-fed cheese (kids like mild cheese)
  • 1/2 small butternut squash
  • 4 TBSP grass-fed butter
  • 1/4 cup arrowroot starch
  • 1/4 cup full-fat coconut milk
  • 1 tsp sea salt
  • 1/2 tsp pepper
  • 1 tsp paprika

Directions

  1. Preheat oven to 375 F.
  2. Cut the butternut squash in half. Place the cut sides face down in a large baking dish that has about 1 inch of water in it. Bake for 1-1 1/2 hours.
  3. Melt butter in a pan on medium heat.
  4. Once melted, whisk in the arrowroot starch. Make sure you get out all the clumps.
  5. Let this cook for 3 minutes on medium heat (I would go on a lower heat than higher to be safe).
  6. Add the salt and pepper, and whisk.
  7. Add the coconut milk.
  8. Add the butternut squash. Mashed and stir into the milk mixture.
  9. Add the cheese, and stir until it’s melted.
  10. Place the sauce in a blender, and blend until smooth.
  11. Pour the sauce onto the pasta.
  12. Serve. Some great toppings for mac and cheese are grilled chicken, diced bacon, steamed broccoli, hot sauce, or roasted red pepper.

Watch the taste test of my first try at making a new mac and cheese recipe!

Watch the taste test of the final recipe of mac and cheese!

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