AIP Mac and Cheese

This mac and cheese is a vegan, paleo, and AIP-friendly version that tastes just like the real deal! It's made with grain-free pasta and a dairy-free cheese sauce.

Course Main Dishes

Cuisine American

Keyword mac and cheese

Prep Time 10

Cook Time 45

Servings servings

Calories 543

Author Michelle

Ingredients

1 ⅔ cups full fat coconut milk
⅓ cup broth
2 tsp apple cider vinegar
2-3 tbsp nutritional yeast
½ tsp turmeric powder
1 tsp sea salt
2 tsp garlic powder
1 tbsp tapioca starch
2 tbsp avocado oil
½ yellow onion diced
2 cups butternut squash cubed
¾ cup cauliflower florets
1 box Jovial cassava elbow pasta
1 tbsp parsley chopped

Instructions

To make the cheese sauce, whisk the coconut milk, broth, apple cider vinegar, nutritional yeast (adjust to taste), garlic powder, turmeric, salt, tapioca starch together in a bowl and set aside.
In a medium pot, heat the oil over medium heat. Saute the onion until translucent.
Add the butternut squash and cauliflower and saute for 2-3 minutes.
Pour in the liquid mixture and stir well to combine. Bring to a low simmer. Allow to simmer on low, stirring often for 15 minutes or until the vegetables are softened.
Allow the cheese sauce to slightly cool before blending with a high-speed blender until smooth. Set aside.
Cook the pasta as directed and strain.
Return the pasta to the pot and stir well in the cheese sauce until fully coated. The sauce will continue to thicken a bit as you stir the pasta. Heat slightly if needed. Top with parsley and serve.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Nutrition