Mac and Cheese - Paleo Recipe

All Recipes
Other vegetables

Prep Time

20 min

Prep Notes


Ok, I have to tell you that for a paleo mac n cheese, I’m pretty excited about how this ‘cheese’ sauce turned out. I researched before I made this and found that most paleo recipes called for things like nutritional yeast flakes or cashews. What I came up with instead only used simple, easy to find ingredients…mostly veggies and coconut milk. I sautéed vegetables(including a little carrot to give it a cheesy color) and then cooked them in coconut milk. After they are soft I pureed them until smooth and then added and egg yolk to the hot puree which turned it into a rich, velvety sauce that is probably as close to a cheese sauce as you can get without using any cheese.


Use organic veggies, if you can.

Cooking Time

30 min

Yields

4

Ingredients


  • 1 ½ heads Cauliflower
  • 2 T. Grass-fed Butter or ghee
  • ½ t. Real Salt
  • ¼ C. Water
  • 2 T. Grass-fed Butter or ghee
  • 1 small Yellow Squash (Summer squash), cut into small cubes
  • 1 small Carrot, peeled and diced
  • ½ Small Sweet Onion, diced
  • ½ t. Garlic Powder
  • ¾ t. Ground Mustard
  • 1 t. Real Salt
  • 1 can Coconut Milk
  • 1 pastured egg yolk
  • Pepper, to taste

Directions


  1. Cut the stalks and leaves off of the cauliflower and break it into small pieces. Add the cauliflower to a large sauté pan as well as the 2 T. butter, ½ t. salt, and water. Place on medium/high heat and cover with a lid. Let the cauliflower stead inside the pan for about 5 minutes, until mostly tender. Check the water levels every few minutes to make sure that it doesn’t all evaporate. When almost tender, remove the lid and let the cauliflower sauté for a minute or two, or until lightly caramelized in spots. Turn heat off, cover, and keep warm until ready to toss with the cheese sauce.
FOR THE CHEESE SAUCE:
  1. Heat the 2 T. butter in a saucepan over medium/high heat. Add the squash, carrot, onion, garlic powder, mustard, and salt to the melted butter.
  2. Sauté for 5 minutes, or until onion is translucent. Add the can of coconut milk to the saucepan and bring to a simmer. Allow to simmer for about 10 minutes, or until the vegetables are tender and the coconut milk has reduced by ⅔ and is thick.
  3. Pour the vegetables and coconut milk into a blender and puree until very, very smooth. Immediately add an egg yolk to the puree and blend well. The hot puree will cook the egg which will thicken the sauce and give it a rich texture.
  4. Check seasonings and add more salt or pepper to taste.
  5. Pour over the hot cauliflower and toss to coat.
  6. Serve.

Notes


You can have this for dinner with some simple homemade chicken fingers. All you do is put some chicken tenders in a cold pan with some coconut oil, grass-fed butter, or ghee, then sprinkle Real Salt, garlic powder, Italian seasoning, paprika and a flour of your choice, such as einkorn for clean eating or arrowroot starch for Paleo. Then turn on the pan and cook it until each side is golden brown. It’s a good compliment to the Paleo mac and cheese.

I am excited I can now enjoy a true Paleo mac and cheese recipe that has the classical taste with it. It is also a lot healthier too, you don’t have to feel guilty for eating this one!

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DISCLAIMER: I am a Certified Holistic Health Coach and certified by the American Association of Drugless Practitioners. I received my training from the Institute of Integrative Nutrition in New York, NY, USA, where I studied over 100 dietary theories, practical lifestyle management techniques, and innovative coaching methods with some of the world’s top health and wellness experts, including Dr. Andrew Weil, Dr. Deepak Chopra, Dr. David Katz, Dr. Walter Willett, Dr. Mark Hyman, Dr. Alejandro Junger, Dr. John Douillard, Dr. Liz Lipski, Dr. Josh Axe, Donna Gates, and many other leading researchers and nutrition authorities.

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