Who doesn’t love macaroni and cheese! First of all it has cheese, second of all it has carbs-enough said. I love this healthified version from the Fixate cookbook. It’s 21 Day Fix approved, so no guilt necessary!
{ The original Fixate recipe calls for 3 cups cooked chopped chicken breast, but being a vegetarian, I omitted that of course. }
Macaroni and Cheese with Broccoli
Serves 8 (2 cups each)
1/2 green, 1/2 yellow, 1 blue, 1/2 tsp.
Ingredients:
4 oz dry whole wheat macaroni (or any pasta)
4 tsp organic grass fed butter (or extra virgin coconut oil)
2 TBSP unbleached whole wheat flour
1 1/2 cups unsweetened almond milk
1 1/4 cups freshly grated extra-sharp cheddar cheese
4 cups chopped broccoli florets, steamed
1 tsp sea salt (or Himalayan Salt)
1/2 tsp ground black pepper
Directions:
1. Cook macaroni according to package directions. (do not use salt or oil if suggested). Set aside.
2. Melt butter in a 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 broccoli, salt, and pepper; cook, stirring constantly for 1 minute, or until heated through.
7. Serve immediately.