Healthy Mac and Cheese
I recently came across this healthy mac and cheese recipe and actually made it and then made it again! Not only is it surprisingly delicious, but it’s a lighter, guilt-free version that you can indulge in! Not only are you eating “comfort food”, but at 250 calories, you’re also getting in a full servings of veggies and protein in this mouthwatering recipe from the FIXATE cookbook.
Sharp cheddar cheese and unsweetened almond milk make a creamy cheese sauce with just the right amount of gooey goodness. We prefer to use one of Cabot’s sharp cheddar cheesesfor this dish. In my house we might be a little biased because my husband is from New England and let’s face it.. Vermont cheese rocks! But feel free to use your favorite brand.
Ingredients :
- 4 oz. dry whole wheat elbow macaroni (or pasta)
- 4 tsp. organic grass-fed butter (or organic coconut oil)
- 2 Tbsp. unbleached whole wheat flour
- 1½ cups unsweetened almond milk
- 1¼ cups freshly grated extra-sharp cheddar cheese
- 3 cups cooked chopped chicken breast, boneless, skinless
- 6 cups chopped broccoli florets, steamed
- 1 tsp. sea salt (or Himalayan salt)
- ½ tsp. ground black pepper
Instructions
Here Are Your Instructions :
Cook macaroni according to package directions. (Do not use salt or oil if suggested in directions.) Set aside.
Melt butter (or coconut oil) in large saucepan over medium heat.
Add flour; cook, whisking constantly, for 1 minute, or until brown (don’t let it burn).
Slowly whisk in almond milk; cook, whisking constantly, for 1 to 2 minutes, or until mixture thickens and there are no lumps.
Reduce heat to low. Add cheese; cook, whisking constantly, for 2 to 3 minutes, or until melted.
Add chicken, broccoli, salt, and pepper; cook, stirring constantly, for 1 minute, or until heated through.
Serve immediately.
Recipe Notes
21 day fix container equivalents
1 green, 1/2 red, 1 yellow, 1/2 blue
tips and variations
• Use quinoa pasta and gluten-free flour if you’re following a gluten-free lifestyle.
• Asparagus, green beans or Brussels sprouts can be substituted for broccoli.
• A combination of cheeses like cheddar and Gouda, cheddar and Monterey jack, and cheddar and Asiago can be substituted for sharp cheddar.
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