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Grain-Free Jalapeno Bacon Mac and Cheese:
Serves 4:
Ingredients
Sauce Ingredients + pasta
2
Tbsp
avocado oil
2
cups
chopped butternut squash
1
medium carrot
1/3
cup
soaked and rinsed cashews
2
Tbsp
fresh chopped sage
3
garlic cloves
1/3
cup
diced yellow onions
2
cups
vegetable broth or chicken bone broth
1
tsp
cumin
1/2
tsp
paprika
Salt and pepper to taste
1
cup
jalapeño cheddar cheese
or any type of cheddar cheese you have
1
box of Jovial Foods Grain-Free Cassava elbow pasta
6
slices
cooked bacon diced
Optional: chopped jalapeno
Topping ingredients:
1/2
cup
almond meal
2-3
Tbsp
Sage
reserve some for garnish
3
Tbsp
butter
Substitute olive oil
Salt and pepper to taste
2
garlic cloves minced
1/4
cup
diced onions
Instructions
Sauce instructions
Add oil to a pot and warm
Add diced onions, salt and pepper, and sauté for a 5 minutes
Add sage and seasonings, and cook a couple minutes
Add In chopped carrots, cashews, butternut squash, vegetable broth, garlic cloves, and bring to a boil
Once boil, set to simmer, cover, and cook for 10 minutes, or until the vegetables are fork tender
Carefully drain the liquid (but reserve liquid)
In a high powered blender or with an immersion blender, blend up
If too thick, add a little of the reserved liquid, blend, and keep adding until you reach your desired consistency
Pasta Instructions:
Follow the box instructions and cook pasta stirring frequently for 9 minutes
Drain the water and place back in the pot
Pour 2 cups of the sauce into the pot with pasta, mix in cheese, and diced bacon
Divide into 4 greased ramekins
Topping instructions:
Warm butter in a small sauce pan
Add onions, salt and pepper, sage, and sauté for a few minutes
Add the minced garlic, almond meal, mix, and cook a couple minutes
Top your pasta with topping
Bake 400 F for 15-20 minutes
Top with fresh sage