Paleo ‘Mac and Cheese’ [Gluten free, Grain free]

As a family with young kids, mac & cheese is one of the favourites around here. Since ‘going Paleo’ however, I’ve not made it and today was just one of those days when time seemed to fly by and before I knew it 5pm rolled around and I needed to get dinner ready. Not wanting to cook meat (I dunno, just felt like another veggie meal!) I thought that Mac & Cheese would be the best bet.

Hmmm – dilemma. Paleo and pasta doesn’t exactly make for a fine match. Zoodles were not gonna happen. I wanted more. So I got to googling. Lo and behold, I stumbled upon Grass Fed Girl and this recipe for low carb mac and cheese. Excellent ! Apart from the addition of cheese … So I decided to use that recipe as inspiration and then, using the same principles for making a regular carb-fest Mac & Cheese, I’d just substitute and paleo-fy the whole darn thing. 

Let’s see … Butter is fine (you could use ghee), flour can be subbed with coconut flour, milk is subbed with coconut milk… Add a little tapioca to thicken the sauce, finish with nutritional yeast … Yes! A paleo ‘cheese’ sauce and it tastes pretty awesome too! Now, you could of course add the cheese – as per the original recipe. I’m pretty partial to the odd bit of cheese myself, but I wanted a dairy free, gluten free mac and cheese, and I was not disappointed. 


Recipe for Paleo Mac and Cheese [Gluten free, Grain free, Dairy free]

Yield: 2 servings 

Prep time: 5 minutes 

Cooking time: 20 minutes 

What you need

For the ‘macaroni’ 

2 cups cauli florets 

1 tspn olive oil

Salt and pepper to taste 

For the ‘cheese’ sauce 

2 tblspn butter 

1 tblspn coconut flour 

1/2 tspn tapioca flour

1/4 cup + 2 tblspns coconut milk 

1/4 cup water 

1 tblspn nutritional yeast

Salt and pepper to taste 

*Optional: top with tomato slices

What you need to do

1. Start with the sauce: place a saucepan over medium-high heat, add butter. Once melted, add coconut flour and tapioca and mix to form a roux. Cook for a minute or two, then add the coconut milk. Whisk continuously to prevent lumps. Add the water slowly to make a silky sauce. Season, add nutritional yeast, mix, and set aside. *you may require more/less liquid as this is dependent on the flours used. Adjust liquid quantities as necessary.  

2. Set the oven to grill on a medium-high setting. 

3. For the ‘macaroni’: Heat oil in a frying pan (high heat). Add cauli florets and stir fry until lightly browned and al dente. Season. Remove from heat.  

4. Grease an oven dish, add cauli florets and top with tomato slices if using. Pour the ‘cheesy’ sauce over the top.  

5. Place under the grill for about 10 minutes (this varies per oven so be careful that it doesn’t burn!). Remove from oven (CAREFULLY!) and done! It will be very hot so do take care – especially if like me you want to take an immediate bite out of it … Yes, it is VERY hot!!  

Serve with a side salad and enjoy! 

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