This recipe still gives you that traditional taste and feel of mac and cheese, all while having a few health upgrades! (1) I chose to use organic grass fed cheddar cheese because it has a higher amount of omega 3’s and CLA with an overall lower ration of omega 6 to omega 3. Grass fed cattle are also not subjected to the same treatment of preventative antibiotics that factory farmed cattle are. Plus, I notice that I don’t have the same issues with grass fed dairy that I do with conventional dairy.
I’ve also snuck in some cauliflower to this mac and cheese dish giving it an extra nutrient boost! (2) Cauliflower contains glucosinolates, which are sulfur containing compounds that have amazing health benefits such as supporting our detoxification system. It’s also so mild in flavour that it blends in perfectly with this dish.
- 3 cups cooked chickpea pasta
- 1 small block (200g) grass fed cheddar, shredded
- 2 cups almond milk
- 1 head cauliflower chopped fine
- 2 tbsp arrowroot powder
- 1/2 tsp each, onion and garlic powder
- Cayenne pepper (optional)
- 1/2 cup bean chips crushed (I used Beanitos)
- 1 tsp turmeric powder
- Parsley to top
- Cook the chickpea past according to the directions.
- Steam the cauliflower for 15 minutes.
- While the pasta and cauliflower are cooking, place a pot over low/med heat and mix the shredded cheese, almond milk, onion powder, cayenne, turmeric and garlic powder.
- Once the cheese is totally melted, add the arrowroot powder, mix with a whisk and remove from heat.
- Place the cooked pasta and cauliflower florets in a glass baking dish.
- Add cheese sauce and top with crushed bean chips.
- Bake that goodness up at 350 for 25 mins and top with fresh parsley
(1) Source: whygrassfed.ca
(2) Source: whfoods.com