Mac N Cheese (Cheese Less Sauce!)

  • U Serves 6 People
  • P Prep: 10
  • P Cook: 40
Mac N Cheese (Cheese Less Sauce!)

Nutritional Facts

per 1 serving size (Recipe makes 6 servings)


Amount Per Serving


Calories 621

Calories from Fat 112


% Daily Values*


Total Fat 12.49

19.22%


Saturated Fat 4.05

20.25%


Polyunsaturated Fat 2.10


Monounsaturated Fat 4.41


Cholesterol 105.00

35.00%


Sodium 707.17

29.47%


Potassium 758.08


Total Carbohydrate 76.39

25.46%


Dietary Fiber 7.17

28.68%


Sugars 5.46


Protein 50.62


Vitamin A 58.50%

Vitamin C 41.83%


Calcium 9.42%

Iron 25.67%


* Nutritional Values are estimated and may vary

³ Description

Can you imagine Mac n Cheese that is made without cheese but TASTES the SAME??

² Ingredients

  •  5 small breast (yield after cooking, bone and skin removed) Chicken Breast (Skin Not Eaten)
  •  1 tsp Garlic Powder
  •  1 tsp Onion Powder
  •  1 tsp Black Pepper
  •  1/2 tsp Salt
  •  5 clove Garlic
  •  1 cup, chopped Kale
  •  1 large Onions
  •  2 cup, chopped Zucchini
  •  1/2 oz Arrowroot Flour
  •  1 serving (serving = 1 tbsp) Spectrum Organic Virgin Coconut Oil
  •  1 tablespoon Extra Virgin Olive Oil
  •  1 cup Almond Milk
  •  4 serving (serving = 2 tbsp) Whole Foods Market Nutritional Yeast
  •  8 serving (serving = 2 oz dry) Rizopia Brown Rice Pasta
  •  3 serving (serving = 1/2 cup) Farmer's Market Butternut Squash
   

q Directions

Mac n Cheese (Cheese less sauce!)
1.5 Cup of Butternut Squash
Extra virgin olive oil,
1 tb Coconut Oil
1 Cup Unsweetened & Unflavoured Almond Milk
1 tbsp Arrowroot Powder
8 tb Nutritional Yeast
2 tsp Dijon mustard
1 tsp garlic powder
1 tsp onion powder
½ tsp Salt
1 tsp Ground Pepper
1 Onion
5 Garlic Cloves
1 Pack Rizopia Brown Rice Macaroni
5 Chicken Breasts
1 Cup Kale
2 Zucchini


Preheat oven to 425 degrees. Peel, chop and roast Butternut Squash with salt and pepper for 40 mins. Make a paste of the onion and garlic. Mix the Almond milk with the arrowroot powder till there are no more clumps left. Roast chicken in the oven, and also prepare the pasta.
In a warm pan add coconut oil and add the onion and garlic paste. Cook for a min or 2, and then add milk mixture. Add all the seasonings, mustard and the yeast. Stir on low heat for 10 mins till the sauce thickens.
Remove our roasted Butternut Squash from the oven and blend it up and mix it with our sauce. Mix in sliced cooked chicken and diced veggies with the sauce. Mix in the pasta and serve. I added some parmesan and yeast on top and place it under the boiler for 3 mins! YUMMY.

Makes 6 servings
1 Serving: Calories 362, Carbs 48, Fat 6, Protein 30

Recipe Provided by @jyotipurba

U More Recipes By @jyotipurba:

Teriyaki Chicken Wrap Spicy Honey Bbq Chicken Taco Salad Teriyaki Beef Stir Fry

c 0 Comments

To comment please sign in or register for a free account

 

Scroll