cheesy macaroni with a twist

Mmmm.. gluten free cheesy macaroni! This is one of those one pot meals. Perfect for a family dinner, or for lunch for the next day. E was literally ohhiingg & ahhinnng while you scarfed down his bowl. If it’s truly E approved, you can bet it’s delicious!

cheesymacaroni2

Mmmmmm, cheesy goodness!

cheesymacaroni

 

Ingredients

Primavera

  • 1 C gluten free macaroni
  • 2 medium sweet bell peppers, juliened
  • 1 cup broccoli florets, chopped
  • 1 chicken breast

Cheese Sauce

  • 2/3 C cheddar cheese
  • 5 t. gluten free flour (I used this flour blend)
  • 3/4 C coconut milk (I used the full fat canned variety)
  • 1/2 C almond milk, unsweetened
  • 2 t. dry mustard
  • 1 t. paprika
  • sea salt & pepper, to taste

Directions

Pasta Primavera

  1. Cook pasta according to directions on the box.
  2. In the last three minutes of cooking time, add in chopped broccoli florets.
  3. Once cooked, drain pasta and broccoli and transfer to a large bowl.
  4. Meanwhile, in a frying pan, over medium heat cook chicken until no longer pink inside.
  5. Transfer chicken to a cutting board, let cool and proceed to shred with a fork.
  6. In the same pan, add the bell pepper and saute until tender.
  7. Transfer cooked bell pepper to the bowl. Mix together, broccoli, macaroni, chicken and peppers together.

Cheese Sauce

  1. In a small dish, combine 1/4 C coconut milk with flour. Mix until creamy.
  2. Meanwhile, heat remainder of the milk in a sauce pan, until steamy.
  3. Next, add the flour mixture to the steaming milk. Whisk until it comes to a boil and thickens. This should take 2-4 minutes.
  4. Once thickened, remove from heat and stir in cheese, paprika, dry mustard and sea salt and pepper.
  5. Pour cheese sauce over the macaroni, chicken and vegetables and stir until even coated.
  6. Serve topped with grated Parmesan cheese, and enjoy!

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a picture speaks 1000 words

It started like this.

And it ended like this.

Say hello to my friend Roasted Red Pepper and Butternut Squash Soup.


No need for any unnecessary words in this post. I’m letting the pictures do ALL the talking. Like all of it.

Ingredients

  • 1/2 a medium butternut squash, roasted
  • 1 medium red pepper, roasted
  • 1/2 C – 3/4 C coconut milk
  • 1 T Black Peppercorns, ground
  • Sea salt & Pepper to taste

Directions

  1. Preheat oven to 450F.
  2. Slice squash lengthwise, place cut side down in a baking dish & roast for 1 hour (or until tender).
  3. Meanwhile, slice red pepper in half, remove the seeds and place in the oven for 15-20 minutes. Then chop in to medium sized pieces.
  4. Once squash is finished roasting, remove from the oven and allow to cool.
  5. Once cooled, remove the skin of 1 half of the squash and cut into cubes.
  6. Add cubed squash, red pepper and half of the coconut milk to the blender.
  7. Blend until smooth, adding the remainder of the coconut milk until desired consistency is reached.
  8. Transfer soup into a pot, and heat over medium heat until warm enough to serve.
  9. Garnish with bacon and black peppercorns.
  10. Serve! And enjoy!

Obviously we did.