Sometimes after a long and cold winter day, all you want to do is relax at home with a hearty, filling, and comforting meal that is delicious and easy to make. Well here you have it! This mac and cheese recipe checks off all the boxes, and it’s guilt free, too! Don’t worry, it doesn’t taste guilt free and it’s boyfriend approved.
Gluten free pasta (or anything) has a bad reputation for having an odd texture or strange taste, but I’m a strong believer that there are some tasty options out there. Banza chickpea pasta was recently on sale at the grocery store, so I decided to give the brand a try. It’s made with simple, clean ingredients, it’s gluten free, and it’s super tasty! The pasta has a great texture and flavor, and is just one of the reasons why this recipe is guilt free.
Honestly, I was a little nervous to serve this to my boyfriend. If he knew it was made with gluten free pasta and almond milk, I think he’d automatically say it doesn’t taste right. So naturally I didn’t tell him anything about the ingredients. To my surprise he LOVED it and two servings. *win*
Guilt Free Mac and Cheese
A guilt free recipe that everyone can enjoy.
- 8 oz gluten-free pasta shells
- 2 tablespoons ghee
- 2 cup almond milk
- 1 1/2 cups sharp cheddar ( shredded)
- 1/4 cup parmesan
- 1 lb brussels (quartered)
- 3 tbsp arrowroot powder
- Pepper (to taste)
- Salt (to taste)
- Cayenne (to taste)
- Preheat oven to 400 degrees F.
- Set a large pot of water over high heat and bring to a boil.
- Set a cast-iron or ovenproof skillet over medium heat. Melt the ghee and then stir in 2 tbsp arrowroot powder. Stir until ghee and powder are combined. Gradually stir in almond milk, giving the mixture time to thicken between additions. Add salt, pepper and cayenne. Stirring often, cook roux until thick, 7 – 10 minutes. Remove from heat and fold in 3/4 the amount of cheddar and parmesan with the last tbsp of arrowroot powder.
- Meanwhile, salt boiling water generously and cook pasta a few minutes short of the instructed cook time. Add brussel sprouts, and cook for an additional minute. Strain pasta and sprouts, and fold into cheese sauce. Sprinkle top with remaining cheese.
- Bake 20-30 minutes or until top is golden and the sauce is bubbling. Cool briefly then serve.
- Save time by chopping the sprouts and making the sauce while the pot of water comes to a boil.
- Add bacon crumbles for extra richness.
Happy Munching : )
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