Yes, Primal Mac & Cheese is Possible!
by Jen Pedri
Every so often I crave a childhood favorite; mac and cheese. I thought when I went Paleo that I would have to give up the staple comfort foods of my past, but I was so wrong! Bring on Primal Mac & Cheese! This recipe is very similar to a typical mac and cheese recipe but with minor substitutions. I use Alton Brown’s recipe as my base and then I made it gluten/grain free. This makes a nice big batch; I made it as a side to meatloaf but this is great as a main dish with a small side salad.
You will see in the recipe below that I use grassfed raw cheese. Why, you may ask? Pasteurization and Homogenization of cheese kills of beneficial bacteria and alters enzymes, proteins and minerals which makes cheese really not that good for you.
When you eat cheese in its raw form, which is legal to sell in all states in grocery stores, your body is able to absorb all the beneficial bacteria, proteins, vitamins and minerals. Examples of minerals from raw cheese are calcium, chlorine, magnesium, phosphorus, potassium, sodium, and sulphur, and you are also able to absorb all 22 amino acids when it’s in raw form.
I enjoy Organic Valley Cheese and used it in this recipe. While cheese is amazing, I do eat it in moderation, because dairy does bother my stomach if I eat it all the time.
Science time! If you are worried about the fat content in this dish, know that saturated fat IS your friend! It keeps you fuller longer and helps with brain function. (Your brain is made up of mostly cholesterol and saturated fats.) This is a fantastic and informative Article by Mark Sisson; it discusses why fat is good for you when combined with a low carb diet, aka Paleo.
I hope you enjoy this yummy treat and some new found knowledge on fat!
- 2 boxes of Capello's Fettuccine Pasta or if you can tolerate grains, 1 box of rice macaroni pasta
- 3 tbs grassfed butter
- 2 tbs arrowroot starch
- 1 tbs ground mustard
- 3c whole grassfed milk
- ½c diced yellow onion
- ½ tsp paprika
- 1 egg
- 12oz grassfed raw cheddar
- 3 tbs grassfed butter
- ¾c almond flour
- In a large pot of boiling, salted water cook the pasta to al dente.While the pasta is cooking, in a separate pot, melt the butter. Whisk in the arrowroot starch and mustard to make a roux. Make sure it's free of lumps.
- Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
- Temper in the egg.
- Stir in ¾ of the cheese. Season with salt and pepper to taste.
- Fold the pasta into the mix and pour into a casserole dish.
- Top with remaining cheese.
- Melt the butter in a saute pan and toss the almond flour to coat. You will need to mix this with a fork to break it apart into smaller "bread crumb" pieces.
- Top the pasta with the almond flour mixture.
- Bake for 30 minutes.
- Remove from oven and rest for five minutes before serving.
2 boxes of Capello’s Fettuccine Pasta or if you can tolerate grains, 1 box of rice macaroni pasta (such as Lundberg brown rice pasta)
2 tbs arrowroot starch
1 tbs ground mustard
3c whole grassfed milk (Organic Valley or Horizon are two popular brands.)
1/2c diced yellow onion
1/2 tsp paprika
12oz grassfed raw cheddar (Organic Valley)
3 tbs grassfed butter
Jen Pedri is a pediatric Speech-language Pathologist by day and a Paleonista at-home chef by night. After years of battling health issues she decided to start eating Paleo/Primal in 2013. It has been by far the best decision of her life (beside adopting her dog and marrying her hubby). Her health issues have greatly diminished and she has grown to absolutely love cooking without gluten and grains because of how amazing it makes her feel. She hopes you enjoy her recipes as much as her family does!
How do you feel about eating fat? Do you consider healthy fats your friend?
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