Tasty Tuesday: Healthy Mac & Cheese


Do you ever find yourself craving those comfort foods you ate as a kid? I love making healthy versions of old favorites–especially ones that my kids love too! Try this version of macaroni and cheese with broccoli and chicken. There’s even a tip to make it gluten free too!

SERVES: 8 (1½ cups each)
Prep Time: 20 min. Cooking Time: 17 min.
4 oz. dry whole wheat elbow macaroni
(or 3 cups cooked macaroni)
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
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 chicken, broccoli, salt, and pepper; cook, stirring constantly, for 1 minute, or until heated through.
7. Serve immediately.
Use quinoa pasta and gluten-free flour if you’re following a gluten-free lifestyle.
•Asparagus, green beans, or brussel 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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