Spoon over the macaroni and top with the goat cheese. Meanwhile, in a medium saucepan, melt the butter over low heat. Mix the Parmesan, breadcrumbs, thyme, and pepper. Add the macaroni and cook about 8 to 10 minutes, or until just tender, depending on the size of the pasta. Place the drained macaroni in the dish and pour the cheese sauce on top, stirring gently to coat all the macaroni.Use the olive oil to grease the bottom of a medium size gratin or baking dish, about 8 to 10 inches long.Remove the pan from the heat and slowly add the grated Parmesan and the goat cheese, whisking to create a smooth sauce.Let cook about 5 minutes or until thick enough to coat the back of a spoon.
Meanwhile, in a medium saucepan, melt the butter over low heat. Never did I ever imagine that I would get to eat Mac and cheese after starting AIP three years ago.Add the macaroni and cook about 8 to 10 minutes, or until just tender, depending on the size of the pasta.Bring a large pot of lightly salted water to boil.Whatever type of cheese you normally like in your mac and cheese should be fine here. Yes, otherwise your sauce won’t come together. Use just a tiny bit more than 2 tablespoons. I haven’t tried it but butter should work, too. You can use any type of oil but if you use coconut oil, I recommend refined coconut oil so that there’s no coconut taste. Or just try my Pumpkin Mac and Cheese! Can I use a different type of pasta?Ĭan I use something other than olive oil? You could also wring out some of the water with a tea towel, if using fresh pumpkin / butternut squash (as opposed to canned). I think those are a bit more watery than sweet potatoes, so you might want to add a little less. Perhaps pumpkin / butternut squash would work. And this gluten-free sweet potato casserole looks like another delicious sweet potato recipe! These gluten-free crescent rolls also look great. What’s better than cheese + carbs? More cheese + carbs! Next time I make this sweet potato mac and cheese, I’m also going to make these Gluten-free Cheddar Herb Muffins to go along with it. Whatever you add, it’s sure to be delicious! I think next time I’ll add some ham for a little added protein that’s not as fatty as bacon. This sweet potato mac and cheese is perfect as-is but it’d be easy to personalize! I like to keep things plain with just some added garlic powder, but my husband loves his with bacon. I think I’ll still stick to white cheddar! I don’t feel like I’m missing anything flavor-wise. It looks like some cheddar is, but other cheddar is dyed naturally using the seeds of an annatto tree. I’ve been using white cheddar because up until recently, I thought all orange cheddar was artificially colored.
You can see below in an old photo of this recipe. What’s weird is that I usually use 1 1/2 cups of white cheddar and 1/2 cup of Pecorino Romano and that version is just as orange. In the above photos, 2 cups of regular orange cheddar was used. When preparing the sweet potato, you can either use an immersion blender (or a small food processor or the nut butter jar attachment of a high-speed blender, like a Blendtec / Vitamix) for a totally smooth sauce like the above photos, or use the bottom of a glass to smash the sweet potatoes, which yields a more textured sauce (pictured below).īoth are delicious! But if you have picky kids (or partners!) you’ll probably want to go with the immersion blender. If you want a more pronounced sweet potato taste, try adding more puree.
Aip goat cheese mac and cheese recipe full#
The next time, I used the full amount of cheese and it tasted exactly like regular mac and cheese. You can also freeze the sauce for up to 3 months. I really do recommend reheating as I dont like the texture as much when its cold. I swear… it tasted like Cheetos! It was weirdly delicious. You can make this mac and cheese up to 5 days ahead of time, store in the fridge, and reheat as needed. The first time I made this easy mac and cheese recipe, I didn’t have the full amount of cheese on hand and it had the weirdest effect.
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