Imagine diving into a creamy, cheesy dish that's not only incredibly delicious but also completely guilt-free and paleo-friendly. This revolutionary Paleo Baked Mac and Cheese is about to change everything you thought you knew about healthy comfort food. Packed with protein, bursting with flavor, and surprisingly easy to make, this recipe will satisfy your cheese cravings while keeping you on track with your nutritional goals.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Paleo
Serves: 6 servings
Ingredients
- 2 cups cauliflower florets
- 1 cup cashews, soaked
- 1/2 cup nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt to taste
- 1/2 cup almond milk
- 1 cup cooked chicken, shredded
Instructions
- Preheat the oven to 375°F (190°C). Prepare a medium-sized baking dish by lightly greasing it with avocado oil or coconut oil.
- Steam the cauliflower florets for 8-10 minutes until tender and easily pierced with a fork. Drain and set aside to cool slightly.
- Drain the soaked cashews and rinse thoroughly under cold water. Pat dry with a clean kitchen towel.
- In a high-powered blender, combine the steamed cauliflower, soaked cashews, nutritional yeast, garlic powder, onion powder, salt, and almond milk. Blend until completely smooth and creamy, scraping down the sides as needed.
- If the sauce seems too thick, add additional almond milk one tablespoon at a time until reaching a smooth, pourable consistency.
- Place the shredded chicken in the prepared baking dish, spreading it evenly across the bottom.
- Pour the cauliflower cheese sauce over the chicken, ensuring it's completely covered.
- Bake in the preheated oven for 20-25 minutes until the top is slightly golden and the sauce is bubbling.
- Remove from the oven and let rest for 5 minutes before serving to allow the sauce to set.
- Optional: Garnish with fresh chopped parsley or chives for added flavor and presentation.
Tips
- Soak your cashews for at least 2 hours (or overnight) to ensure the smoothest, creamiest sauce possible.
- Use a high-powered blender to achieve that ultra-smooth, cheese-like consistency.
- Don't skip steaming the cauliflower - it's key to creating a velvety base for your sauce.
- Adjust the almond milk gradually to get the perfect sauce texture - you want it pourable but not too thin.
- For extra flavor, try adding a pinch of smoked paprika or a dash of hot sauce to the cheese sauce.
- Let the dish rest for 5 minutes after baking to allow the sauce to set and flavors to meld together.
- For a crispy top, you can broil the dish for 2-3 minutes at the end of cooking, watching carefully to prevent burning.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 15g
Protein: 20g
Fat: 18g
Saturated Fat: g
Cholesterol: 35mg
