Macaroni & Cheese with Broccoli

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.
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
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.

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