Guilt-Free Mac And Cheese With Brussels Sprouts - Recipe

Relax and have a delicious dinner at home. This Mac and Cheese is sure to satisfy your taste buds and fill you up for the evening.

Sometimes after a long and cold winter day, all you want to do is relax at home with a hearty, filling, and comforting meal that is delicious and easy to make. Well, here you have it! This mac and cheese recipe checks off all the boxes, and it’s guilt-free, too! Don’t worry, it doesn’t taste guilt-free and it’s boyfriend approved.

This article was provided by Full Belly Whole Heart

Gluten-free pasta (or anything) has a bad reputation for having an odd texture or strange taste, but I’m a strong believer that there are some tasty options out there. Banza chickpea pasta was recently on sale at the grocery store, so I decided to give the brand a try. It’s made with simple, clean ingredients, it’s gluten-free, and it’s super tasty! The pasta has a great texture and flavor and is just one of the reasons why this recipe is guilt free.

What are the other reasons you ask? This recipe calls for ghee instead of butter, arrowroot powder instead of flour, almond milk instead of cow’s milk, and a healthy dose of vegetables!

SEE ALSO: Vegan Buffalo Chick’n Dip

Honestly, I was a little nervous to serve this to my boyfriend. If he knew it was made with gluten-free pasta and almond milk, I think he’d automatically say it doesn’t taste right. So naturally, I didn’t tell him anything about the ingredients. To my surprise, he LOVED it and two servings. *win*

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Ingredients:

8 oz gluten-free pasta shells
2 tablespoons ghee
2 cup almond milk
3 tbsp arrowroot flour2 tbsp in a roux
- 1 tbsp mixed in with cheese
1 1/2 cups sharp cheddar, shredded
1/4 cup parmesan
1 lb Brussels, quartered
Seasonings, to taste
- Pepper
- Salt
- Cayenne

Instructions:

Preheat oven to 400 degrees F.
Set a large pot of water over high heat and bring to a boil.
Set a cast-iron or ovenproof skillet over medium heat. Melt the ghee and then stir in 2 tbsp arrowroot powder. Stir until ghee and powder are combined. Gradually stir in almond milk, giving the mixture time to thicken between additions. Add salt, pepper, and cayenne. Stirring often, cook roux until thick, 7 – 10 minutes. Remove from heat and fold in 3/4 the amount of cheddar and parmesan with the last tbsp of arrowroot powder.
Meanwhile, salt boiling water generously and cook pasta a few minutes short of the instructed cook time. Add Brussels sprouts, and cook for an additional minute. Strain pasta and sprouts, and fold into cheese sauce. Sprinkle top with remaining cheese.
Bake 20-30 minutes or until top is golden and the sauce is bubbling. Cool briefly then serve.

Notes:

Save time by chopping the sprouts and making the sauce while the pot of water comes to a boil.
Add bacon crumbles for extra richness.

Happy Munching : )

This article was provided by Full Belly Whole Heart

**I am a Hungry Harvest and Amazon affiliate. This post contains affiliate links, meaning that if you purchase something from one of the links above, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I use myself and totally approve of. Thank you!