Paleo Cracker Barrel Mac and Cheese
Transform your comfort food cravings into a wholesome delight with this Paleo Cracker Barrel Mac and Cheese recipe! It's a mouthwatering, dairy-free twist on the classic southern favorite, featuring cassava pasta and a creamy sauce made from coconut cream, nutritional yeast, and ghee for rich, velvety indulgence without compromising on health. The clever use of tapioca flour creates a perfect roux, while a blend of garlic powder, onion powder, smoked paprika, and black pepper infuses the dish with bold, savory flavors. Ready in just 30 minutes, this gluten-free and paleo-friendly mac and cheese is ideal for family dinners or potluck gatherings. Serve it fresh and hot for a comforting, crowd-pleasing treat that'll leave everyone asking for seconds! Keywords: paleo mac and cheese, dairy-free mac and cheese, gluten-free pasta recipes, Cracker Barrel copycat recipes, healthy comfort food
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 8 ounces cassava pasta
- 1 cup coconut cream
- 1 cup nutritional yeast
- 2 tablespoons tapioca flour
- 1 cup unsweetened almond milk
- 2 tablespoons ghee
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon smoked paprika
Instructions
Bring a large pot of salted water to a boil over high heat.
Add the cassava pasta to the boiling water and cook according to the package instructions, typically about 8-10 minutes, until al dente.
Drain the pasta and rinse it under cold water to stop the cooking process. Set aside.
In a medium saucepan, melt the ghee over medium heat.
Add tapioca flour to the ghee, stirring constantly for about 1 minute to form a roux.
Slowly whisk in the unsweetened almond milk and continue to whisk until smooth and slightly thickened, about 2-3 minutes.
Reduce the heat to low and stir in the coconut cream and nutritional yeast until fully combined and smooth.
Add garlic powder, onion powder, sea salt, black pepper, and smoked paprika to the sauce. Stir to mix well.
Slowly cook the sauce, stirring frequently, for 5 more minutes until it thickens and becomes creamy. Adjust seasoning if needed.
Remove sauce from heat and gently mix the cooked pasta into the sauce until well coated.
Transfer the mac and cheese to a serving dish, and serve immediately, garnished with additional nutritional yeast or smoked paprika, if desired.
Nutrition Facts
Calories |
499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.0 g | 26% | |
| Saturated Fat | 13.9 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 319 mg | 14% | |
| Total Carbohydrate | 63.8 g | 23% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 31.7 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 162 mg | 12% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 553 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
