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Monthly Archives: August 2018

Clean Eating Mac n’ Cheese

So I’m starting a thing!

I’m asking people I know for their all-time favorite foods, then cleaning them up and working them into my meal plan for the week, and sharing them with the individuals who requested those foods!

A few requests came in for Mac N’ Cheese last night, and coincidentally that’s what’s already on the menu for tonight’s dinner!

ENJOY!
Chicken Broccoli Mac

Chicken & Broccoli Mac n’ Cheese


(4 servings, about 1 1/2 cups each)

INGREDIENTS:



4 oz. dry whole wheat elbow macaroni (or pasta)
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
4 cups chopped broccoli florets, steamed
1 tsp. sea salt (or Himalayan salt)
½ tsp. ground black pepper

DIRECTIONS:



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 macaroni, chicken, broccoli, salt, and pepper; cook, stirring constantly, for 1 minute, or until heated through.
7. Serve immediately.

VARIATIONS:



• Use quinoa pasta and gluten-free flour if you’re following a gluten-free lifestyle
• Asparagus, green beans or Brussels 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