I cannot believe it took me this long to make this. I mean, between Mac and Cheese and Kale Nachos, I seriously don’t ever need to eat the “real deal” ever again. This recipe seemed a little complicated for me, mainly because the words “constant whisking” scared me off, but it was really super easy. The best part about it is that it’s 8 freaking servings! So, I was just planning on making dinner, but it turned into lunches for the rest of the week!
Just a few notes on how I made this as easy as possible. I used a rotisserie chicken (because I’m lazy AF), and I cut and cooked the brussel sprouts while my kids were eating dinner, so that was already done before I ever actually started cooking. If I could do it again, I would get those shaved brussel sprouts from Trader Joe’s and that would have taken out an entire step. Let’s be honest, the less I use a knife, the better. You could use green beans or broccoli instead of brussels, but I love brussels and already had them. I made the pasta, brussels sprouts and pulled the chicken earlier in the evening, so all of that was ready to go and cleaned up before we started the rest. I have a gluten allergy, so it was really easy for me to make this gluten free, but you could use whole wheat pasta and regular unbleached flour. I kind of wish I had stuck to the shredded sharp cheddar so it was more orange colored, because mac and cheese is orange, amiright? Anyway, give this a try…it’s INCREDIBLE!
Mac and Cheese with Chicken and Brussels
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Ingredients
- 3 cups cooked macaroni (I used gluten free quinoa pasta, but you could use whole wheat)
- 4 tsp. organic coconut oil
- 2 Tbsp. brown rice flour (or unbleached flour)
- 1½ cups unsweetened almond milk
- 1¼ cups freshly grated extra-sharp cheddar cheese (I used cheddar and monteray jack because I already had it)
- 3 cups cooked chopped chicken breast, boneless, skinless (I used a rotisserie chicken because I'm lazy AF)
- 6 cups chopped brussels, roasted or steamed
- 1 tsp. sea salt (or Himalayan salt)
- ½ tsp. ground black pepper
Instructions
Cook macaroni according to package directions. (Do not use salt or oil if suggested in directions.) Set aside.
Cook brussel sprouts and set aside (either steam or roast on 400 for 15 minutes)
Melt coconut oil in large saucepan over medium heat.
Add flour; cook, whisking constantly, for 1 minute, or until brown (don’t let it burn).
Slowly whisk in almond milk; cook, whisking constantly, for 1 to 2 minutes, or until mixture thickens and there are no lumps.
Reduce heat to low. Add cheese; cook, whisking constantly, for 2 to 3 minutes, or until melted.
Add macaroni, chicken, brussels, salt, and pepper; cook, stirring constantly, for 1 minute, or until heated through.
Serve immediately, 1.5 cups per serving.
