Sunday, February 21, 2016

Healthified Mac and Cheese

I always say I never met a mac and cheese I didn't like, and I especially love homemade.  There are a lot of different recipes out there that are super rich and creamy... and heavy.  This one came out great and since it comes from the Fixate cookbook by Autumn Calabrese (as posted on the Team Beachbody Blog) I know that it is fix approved.  The only thing I have to mention, is make sure you use PLAIN unsweetened almond milk LOL.  I didn't realize there was a difference until my husband tasted it, so I'll definitely be trying this one again.

4 oz. dry whole wheat elbow macaroni (I actually used 1/2 a box)
4 tsp. organic grass-fed butter (or organic coconut oil)
2 Tbsp. unbleached whole wheat flour
1½ cups unsweetened almond milk (NOT VANILLA haha)
1¼ cups freshly grated extra-sharp cheddar cheese
3 cups cooked chopped chicken breast, boneless, skinless (I used leftovers from my Bruschetta Chicken!)
6 cups chopped broccoli florets, steamed (We were out of broccoli, so I served spinach on the side)
1 tsp. sea salt (or Himalayan salt)
½ tsp. ground black pepper
Wyatt LOVED it, even with the vanilla taste.
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 chicken, broccoli, salt, and pepper; cook, stirring constantly, for 1 minute, or until heated through.
7. Serve immediately.

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