As a child of the ’90s, Makenna consumed many boxes of store-bought mac ’n’ cheese. It’s a pantry staple for many people, because it’s such a quick and easy meal. Homemade Paleo-friendly mac ’n’ cheese might sound daunting, but we’ve worked hard to make this dairy- and gluten-free meal cheesy in taste and simple to make. Not to mention that the addition of bacon really takes this dish to flavor-town. Mac ’n’ cheese is back on our dinner rotations, and we could not be more excited about it!
3 to 4strips cooked baconroughly chopped, plus additional for garnishing
1tbsp3 g finely chopped fresh chives, plus additional for garnishing (optional)
Black pepperas needed
Instructies
In a high-powered blender, combine the cashews, water, garlic, nutritional yeast, lemon juice, fish sauce, bacon fat and salt.
Blend the ingredients until all of the cashews are pureed and the mixture is smooth and well combined.
Pour the mixture into a small saucepan, and then set the saucepan aside.
Follow the package instructions for preparing the macaroni.
When the pasta is nearly finished cooking, warm the “cheese” sauce over low heat for about 5 minutes, stirring it occasionally, until it is warmed through.
Drain the macaroni, then return it to the pan it was cooked in.
Pour the warmed sauce over the top.
Add the bacon, chives (if using) and black pepper to taste.
Stir to combine them with the sauce and pasta.
Serve the mac ’n’ cheese garnished with the additional bacon and chives (if using) on top.