Healthy Mac and Cheese
Total Time: 37 min. Prep Time: 20 min. Cooking Time: 17 min. Yield: 8 servings, approx. 1½ cups each
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
Preparation: 1. Cook macaroni according to package directions. (Do not use salt or oil if suggested in directions.) Set aside. 2. Melt butter in large saucepan over medium heat. 3. Add flour; cook, whisking constantly, for 1 minute, or until brown (don’t let it burn). 4. Slowly whisk in almond milk; cook, whisking constantly, for 1 to 2 minutes, or until mixture thickens and there are no lumps. 5. Reduce heat to low. Add cheese; cook, whisking constantly, for 2 to 3 minutes, or until melted. 6. Add macaroni, chicken, broccoli, salt, and pepper; cook, stirring constantly, for 1 minute, or until heated through. 7. Serve immediately.
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.