Paleo Macaroni 'N' Cheese
Putting a health focused spin on a childhood classic that can be enjoyed by adults and children alike!
Macaroni ‘N’ Cheese, what a childhood classic. Blue box anyone? Are you a shapes fan or would you rather a spiral noodle? While I was a definite frequenter of this meal in my younger years, as I grew older {and changed my diet} it became less appetizing, less appealing and honestly, I’m pretty sure it has been 5+ years since I’ve even cracked open a box and I was totally fine with that.
But, then I fell in love with nutritional yeast and it was game on. 12 months ago I had no idea the significance that this golden powder held in the food world, but I soon came to know it as one of the best dairy-free cheese options around. I’ve since used it to make everything from {cheese} dip to kale chips to insanely delicious salads-- never once have I regretted the decision to add it to a dish.
So one day me and my usual {throw shit together to make a meal self} dumped a spaghetti squash that was probably a bit too overdue if you ask Austin, some nutritional yeast, coconut milk and applegate grass fed beef hot dogs into a pan, heated it up and served it for dinner. This time it was a smashing success, not only to me but to Austin and everyone else who had the chance to try it because I talked about it constantly for at least 2 weeks.
I’m pumped to be able to bring you a health forward option for your children and you for the years to come. No more wondering what’s in the white bag of powdered cheese, no more questioning how long that box has been on the shelf. Just honest, real ingredients that actually taste good, to fuel both you and your children!
If you’re wondering why there are hot dogs in the recipe, talk to my K-8th grade cook Helen Boese, she’s the master chef and I’ll choose hot dogs in my Mac until the day I die because of her:)
Ingredients:
1 Medium Spaghetti Squash
1 Package Applegate Grassfed Beef Hot Dogs, sliced
1/2 - 1 Full Can Coconut Milk, full fat {depending how creamy you like it}
¼-½ C. Nutritional Yeast {depending on how cheesy you like it}
1 Tsp. Paprika
S&P To Taste
Methods:
Preheat the oven to 400 degrees F
Cut the spaghetti squash in half length-wise {hot dog style if you will} and use a large spoon to scoop out the insides
Drizzle the insides with EVOO and sprinkle w/ salt and pepper
Place the halves face down on a baking sheet and bake for 30-45 minutes or until just tender to the touch
Allow the squash to cool then, using a fork, begin to scrape the edges to release the ‘noodles’
Add the ‘noodles’ into a large skillet with the hot dogs, coconut milk, nutritional yeast and seasonings and heat thoroughly
Once warm, make sure all ingredients are mixed well then remove from heat and serve immediately
ENJOY!
Chat with me!
What is your favorite way to make macaroni and cheese? Have you ever tried using spaghetti squash as noodles? Have you ever put hot dogs in your macaroni ‘n’ cheese?
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