You really can make healthy mac and cheese from scratch with this easy recipe. You don’t have to worry about what kind of cheese to use either. There’s no cheese in this mac.
I thought you might want to add this to your Thanksgiving menu.
The flavors are so close to my original gluten-free mac & cheese. It tastes like the real deal, only a little lighter. But it’s still creamy and filled with the richness you expect when you take a bite of one of America’s classic noodle dishes. Leftovers hold well in the fridge, too. Always a bonus when you’re dealing with gluten-free pasta.
It passed the Joe test with flying colors. Our dinner conversation that night went something like this:
Amy: How’s the mac & cheese?
Joe: This might be mac but it’s not cheese.
Amy: It’s mac and cheese. Just try it.
Joe: I’m not eating it until you tell me what you put in here.
Amy: It’s so good, honey.
Joe: Is this what happened to the butternut squash? (I’ll have no idea how he knew the butternut squash was gone…I didn’t even think he noticed that kind of stuff!)
Amy: (smile) Yea.
Joe: (hesitant bite after careful investigation, including sniffing) Oh, it’s good.
Three helpings later….
Joe: This tastes just like mac & cheese. (smile)
Amy: (another big smile) I thought you’d like it. (“I told you so” wouldn’t have went over well.)
Yea, it’s one way to hide the veggies and eat more plant based food. But, it tastes and feels like an indulgence. So go for it.
What is on your holiday side dish menu?