Paleo Mac & Cheese

I’ve got the most DELICIOUS recipe to share with you today, for my grain-free and dairy-free paleo mac & cheese! I originally shared this recipe with my newsletter subscribers a couple months ago, so if you aren’t already on my email list, be sure to sign up!

Paleo Mac & Cheese

I basically grew up on mac & cheese (ya know, the kind straight from the box), and haven’t had in in years, so when a reader reached out to ask if I had a recipe for a paleo-friendly version of mac & cheese, I was inspired to create this recipe! I LOVE hearing the meals that you want to see made into healthier versions!

Paleo Mac & Cheese

One of the best parts of this recipe is that it’s a GREAT way to get in veggies without even realizing it! I’ve made this paleo mac & cheese several times, and I brought it to the trainers at my gym to try. They gave it RAVE reviews…and when they love it, I know the recipe is a keeper! We all decided that it would be even better with crumbled bacon on top (what isn’t better with bacon?!), so I’ve added that as an option to the directions as well. Feel free to get as creative as you want and add anything that you’d like to this paleo mac & cheese!

Paleo Mac & Cheese

I used my favorite grain-free Yucan Crunch crackers, but crushed pork rinds would be delicious as well!

If you’re anything like me and seem to forget when the broilers on…definitely set a timer 😉

Paleo Mac & Cheese

Enjoy this recipe for my Paleo Mac & Cheese!

 

Paleo Mac & Cheese

Ingredients

  • 2 tablespoons ghee , grass-fed butter, or bacon fat, melted
  • 1 medium sized head cauliflower, chopped into ½” pieces (about the size of macaroni)
  • 1/3 cup crushed Yucan Crunch or pork rinds
  • 3-4 slices bacon, cooked and crumbled (optional)
  • 2 tablespoons fresh chives, chopped

Instructions

  1. Place the cashews in a clean bowl. Bring a small pot of water to a boil, and then pour the water over the cashews to soak. The cashews should be fully immersed in the water. Set aside to soak for at least 30 minutes.
  2. Preheat your oven to 425 degrees. Toss the melted ghee/butter and cauliflower directly in a 9” cast iron, oven-proof skillet or 9” casserole dish. Roast the cauliflower for 15 minutes. Toss the cauliflower and roast for another 5-10 minutes, or until the cauliflower is tender.
  3. While the cauliflower is cooking, let’s make the “cheese” sauce! Drain and rinse the cashews. Place the cashews, water and lemon juice into your blender and blend on high until smooth. Add the remaining sauce ingredients and blend once more until smooth.* A high-speed blender (such as a Vitamix) works best for this, but other blenders will work, you’ll just need to scrape down the sides of the blender often until the cashews are completely broken down.
  4. Mix the “cheese” sauce with the cauliflower and spread into an even layer. Top with the crushed yucan crunch or pork rinds. Move your oven rack towards the top of your oven and broil the mac & cheese just until the top begins to brown, being careful not to let it burn. Top with the crumbled bacon (if using), chives, and season with salt and pepper. ENJOY!
http://livinglovingpaleo.com/2017/06/21/paleo-mac-cheese/

 

Paleo Mac & Cheese

Paleo Mac & Cheese

Paleo Mac & Cheese

Paleo Mac & Cheese

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