Easy Peasy Mac and Cheesy Dinner

I measure the success of my dinners by how much of them my family will eat…

Stuffed portobello mushroom pizzas?
No-go.
Homemade chicken noodle soup?
Yes please.
Anything with quinoa?
Not. A. Chance.
BBQ chicken sliders?
Always a favorite.

So I knew mac and cheese would be a bit tricky, since my kiddos love Annie’s Bunny Pasta as their measuring stick for any mac and cheese. But, I went with my gut- because it was craving a healthier mac and cheese, and whipped up this cleaner, healthier version. No powdered cheese. No artificial colors or flavors. Just simple and delicious.

Husband approved, “You know, I don’t typically like your healthier attempts at traditional recipes, but this was pretty good.”

Kid approved, “WOW! Mom this is super yummy!”

And this momma is happy. Hope you and yours enjoy as much as me and mine did!

Ingredients:

16 oz package veggie pasta (I use Target’s Simply Balanced Brand)
1 c shredded white cheddar cheese
1 c shredded sharp cheddar cheese
4 chicken breasts- grilled/baked and diced
4 tbsp organic grass-fed butter
2 tbsp almond flour
1 tbsp whole wheat flour
1.5 c unsweetened almond milk
2 c chopped (cooked) broccoli
Water for boiling pasta
Sea salt and black pepper to taste
Fresh, grated parmesan cheese (optional)

Directions:

In a large pot, boil 4-6 c water. Add pasta. Boil until cooked al dente. Strain. In a separate saucepan, melt 4 tbsp butter over medium heat. Add flour whisking continually for 1 minute until mixed thoroughly (this forms a roux). Add in milk, whisking until roux thickens, about 1-3 minutes. When roux is thickened, add in cheese, stirring until cheese is melted. Pour cheese mixture/sauce over pasta, stirring well. Add in chicken and broccoli. Season with sea salt and black pepper to taste.

Can top with parsley, sprinkle of parmesan cheese. Enjoy!