Mac + Cheese is possibly my number 1 comfort food. I remember when my Nan would make hers. It was so amazing. The family would fight over who got the leftovers.
And then one day for my birthday she gave me the recipe. Of course it never tasted as good as hers but, I mean, even bad mac + cheese is still incredible mac + cheese. As I got a bit more into cooking I started to look for ways to make the cheese part a little bit healthier. There were many variations that I found; some that included butternut squash, pumpkin and even avoacdos.
This version is completely simplified. There is still cheese in it but it’s reduced cutting the guilt factor in half while keeping the comfort factor at a maximum.
- 2 tablespoons butter
- 1 tablespoon brown rice flour
- 1 cup almond milk (homemade preferred)
- 1/2 cup nutritional yeast
- 1/2 cup old cheddar, shredded (I used white cheddar)
- 1 package of pasta ( I used Brown Rice elbows)
- In a large pot heat water and cook pasta as per directions.
- In another large pot heat butter on medium heat.
- Stir in flour into the butter until it forms a paste.
- Pour in milk pot stirring consistently.
- Add nutritional yeast and stir.
- Add in shredded cheese and keep stirring until completely melted in.
- Pour onto pasta and top with garnish or parsley, parm……
To add to the amazingness… you can top this mac + cheese onto delicious balsamic portobellos!
I saw these on Jessica’s blog How Sweet It Is These are seriously delicious!
In a medium skillet heat 1 tablespoon of oil. Add in cleaned and de-gilled portobellos and cook over medium heat for a couple of minutes.
Drizzle with a little balsamic, turn and cook another couple of minutes.
Place on a baking sheet, top with mac + cheese and then add a slice of cheddar to top. You can also add some GF breadcrumbs and green onion for a little extra kick.
Broil until cheese melts.