This might not look like much of a dish, buuuuuuuttttt this is a recipe I have developed for Autoimmune Protocol “Mac-N-Cheese”!!! And if you’re familiar with AIP, you’ll know how fantastical it would be to dive into a Mac-N-Cheese dish!! One with REAL noodles and with an oh-so-“cheesy” sauce!!
Finding or creating an actual pasta, with real pasta texture, is next to impossible on the Autoimmune Protocol. That is because most pastas are made from flours that are noncompliant like: wheat, rice, corn, lentils, soy, beans, sorghum, chickpeas, peas, quinoa, potato starch, or other grains/legumes. So when I discovered these secret ingredient AIP friendly noodles, I was over the moon, to say the least! I knew I had to make a “Mac-N-Cheese” recipe with these. The “cheese” sauce is super easy and ultra creamy, not to mention it is “cheesy” and wonderful!
I hope you enjoy this dish as much as I do!
This recipe is nutrient dense, Autoimmune Protocol (AIP) friendly, grain free, gluten free, dairy free, nut free, egg free, nightshade free, paleo, & primal!
What Makes this High-Vibing Food?
First and foremost, putting your own love, gratitude, time and energy into making foods at home will automatically raise the vibration of the foods/meal. This will also help to balance your sacral and heart chakras. Putting your love into the food you prepare will literally raise the vibrational frequency as love is the highest vibration out there!
You are what you eat and what your food eats. Using organic, GMO free, free/pasture raised, wild caught, minimally processed ingredients lead to an overall higher vibrational frequency. Basically, eating organic provides us extra energy currency!
Contains root veggies, which help to provide grounding energy to support the root chakra.
This recipe is full of healthy fats and/or oils, which supports the sacral chakra.
This recipe is higher in carbohydrates, providing the solar plexus chakra with both long-lasting sugar sources (like fiber) and quick acting sugars like glucose.
This recipe is loaded with starchy veggies, which is supportive to the solar plexus chakra in small quantities.
Contains yellow/tan/golden colored foods, which help raise the body’s frequency to that of the solar plexus, helping to balance it.
This includes a sauce recipe, linking earth and water elements, while also connecting the other chakras together with the throat chakra.
As a whole, the spices in this recipe, work through the third eye chakra.
A Short Note on Swaps or Ingredients:
*While I cannot guarantee that using these swaps will yield the same flavors I have create in this recipe, these swaps should generally work well!*
Use the brand "CoYo" for my plain coconut yogurt if you're sensitive to dairy, nuts, or if you're in the strict phase of the AIP. You CAN also use regular cows milk plain yogurt or a plain nut based yogurt if you're not in the strict phase of the AIP or sensitive to any of the ingredients. As for brands, coconut yogurts can vary widley. The CoYo brand has a mild, tangy taste and a thicker more greek yogurt like consistency. Two other brands I have used with success for this recipe are Coconut Collaborative & Culina. Do not mistake the suggested CoYo brand for a similar brand called "CocoYo"by GT's. This one is very vinegar like in takes and while its good for some, its taste and consistency will not be right for this recipe.
Nutritional yeast are flakes of yeast that have a very cheesy like taste and is full of B vitamins. It is a great nondairy alternative to add a cheesy taste to any dish!
Sweet potato starch noodles are an asian noodle alternative that are also known as glass noodles. They have a texture that is very reminiscent of spaghetti pasta but these noodles absorb the sauce and flavors that they are cooked in/with.
Equipment Needed to Create this Recipe:
high-powered blender( I use my Vitamix)
a big pot
a large mixing bowl
tongs
kitchen sheers
measuring cups/spoons
Mac-N-“Cheese”
(gluten free, dairy free & AIP/paleo)
Prep time: 10 minutes Cook time: 10-15 minutes Yield: 2
Ingredients:
Half a bag of sweet potato starch noodles, cooked according to bag (check ingredients bc not all of them are AIP friendly)
“Cheese" sauce (this may make more than you need for the amount of pasta above. But you can store the sauce for use later in the week.)
1 cup full fat, unsweetened, plain coconut yogurt (I used the brand Coyo)
3-6 tbsp. nutritional yeast, depending on the cheesy profile you’d like
½ tsp. turmeric
½ - 1 tsp. garlic granules
½ tsp. onion granules
½ tsp. sea salt
Optional
1 scoop of collagen peptides (to bump up the nutritional value and thicken the sauce a bit)
How to Create this Recipe:
Cook the noodles according to the package.
While the noodles are cooking, make the sauce by adding all ingredients to a high powered blender and blending until incorporated. The sauce will be a big thick, but will thin when you add it to the hot noodles. If you desire to have a thinner sauce, feel free to add a bit of water or full fat unsweetened coconut milk. I blend until my vitamin heats the sauce. If you do not have a blender capable of this, you can transfer the sauce to a sauce pan to warm on the stove or a microwave safe bowl to heat in the microwave.
Once you’ve cooked and drained the noodles, you’ll want to cut them, as they’re super long. Then, add the noodles to a big mixing bowl. Next, add the sauce to the noodles and mix/toss well to combine. I used tongs to do this easier.
Enjoy!!
* NOTES:
These kind of noodles absorb the sauce they’re in, so this dish is best eaten right after cooking. It’s still delicious as leftovers but the noodles become less saucy the longer they sit. I just add more sauce on the leftovers!
NUTRITION
Serving Size: 1 (based off of 2 servings total)
Calories: 586
Fat: 19 g
Carbs: 92 g
Protein: 11 g
*All nutritional information are estimations and will vary.
