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Mac & Cheese Remix

December 21, 2017

As many of you know, I’m not a cheesy person (pun intended 😂🤣).. or maybe I am, ha!  I digress.  But... I do love me some mac and cheese, and occasionally I will indulge.  However, it’s got to be high- quality in terms of ingredients, and it must be gluten- free because that, unfortunately, I can not compromise on. 

What I love about this recipe is that I get to eat a creamy, authentic mac & cheese, but it’s packed with veggies, and gentler on the waistline (and my tummy!) with the addition of coconut milk and gluten free pasta.  And for all of my dairy free friends, this recipe can totally be made with your favorite diary-free substitutions.  I’ve used Daiya shredded “cheeses” and Organic Earth Balance with success here.  P.S. my daughter devours this! 

So, here is my remix of a classic mac and cheese that’s family-friendly, with a little bit of “naughty” and a little bit of “nice.”

 

 

INGREDIENTS:

  • 8 oz (1/2 lb) of pasta, rotini or elbows. (I use gluten-free and recommend Bio Naturae or Banza)

  • 1/2 yellow onion, minced
  • 2 garlic cloves, minced
  • 5-6 white button mushrooms, finely chopped
  • 1 cup Frozen peas
  • 1/2 cup shredded grass-fed cheddar 
  • 1/2 cup shredded grass-fed Gouda
  • 4 tablespoons of parmigiano reggiano 
  • 1/3 cup milk of choice (I use coconut to reduce the amount of dairy in the recipe)
  • 2 tablespoons grass-fed butter or ghee
  • 2 tablespoons organic corn starch
  • Salt and pepper to taste 

—————————————— 

 DIRECTIONS:

Take out your frozen peas and allow them to thaw while preparing everything else. Bring 6 quarts of water to a boil for the pasta.   

  

In a saucepan, sauté onions and garlic in the butter on medium heat for about 2-3 minutes.  Add in the chopped mushrooms and cook for 2-3 minutes.   

  

In a small bowl, whisk together the cornstarch and coconut milk until blended well.  Toss that into the pan and turn heat to low, stirring frequently until it has thickened (which will happen rather quickly).

 Now add in your shredded cheddar and fold into the sauce until blended.  Do the same with the gouda and parmigiano. 

  

Stir in the peas and cook for about 2-3 more minutes on low until sauce is bubbling and turn the heat off. 

 Cook pasta al dente, toss into the cheese sauce and serve!  Buon appetito! 

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