Gluten-Free Mac and Cheese

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Gluten-Free Mac and Cheese

https://www.bulletproof.com/recipes/gluten-free-mac-and-cheese-recipe/

Start to Finish: 15 minutes

Ingredients:

• 1 1/2 cups steamed pumpkin (hot)
• 1/3 cup cashews, soaked and strained
• 1 tsp. garlic powder
• 1-1.5 tsp. mustard powder
• 450 grams gluten-free macaroni
• 3-4 Tbsp. Bulletproof Grass-Fed Ghee, melted
• 1/4 cup coconut cream
• 2-3 tsp. apple cider vinegar
• Salt to taste
• 1/2 cup organic bacon, diced and cooked (optional)
• 1 cup organic cheese, grated, if you tolerate dairy (optional)

Instructions:

1. Boil some water in a large saucepan. Once boiling, add the macaroni pasta.
2. Meanwhile, add the steamed pumpkin, strained cashews, garlic and mustard powder, ghee, coconut cream and a good pinch of salt into a food processor. Blitz until completely smooth and creamy. Scrape down the sides of the bowl and re-blend.
3. Taste the mixture and add in more salt and apple cider vinegar to taste until the flavours are well balanced. Re-blend until desired.
4. Once the pasta is cooked, strain the water off (save ¼ cup of the pasta liquid).
5. In the large saucepan you’ve used to cook the pasta, add the strained pasta back in and cover it with the sauce and stir it together gently. If you’re adding in the bacon and/ or grated cheese, stir these in now, the heat from the pasta and sauce should melt the cheese beautifully. If the mixture is too thick, add a little pasta water to loosen it.
6. Serve with fresh herbs on top and enjoy.

Makes: 6-8 servings

Nutritional Information (per serving):

• Calories: 311
• Protein: 5.4g
• Carbs: 48g
• Fiber: 0.8g
• Sugar: 1g
• Fat: 10.4g
• Saturated Fat: 5.1g
• Cholesterol: 12mg
• Salt: 619mg

This nutrition information is based on an organic quinoa and brown rice pasta. The nutrition information of your own delicious Gluten-Free Mac and Cheese may vary, depending on the ingredients you use.