Paleo Macaroni and Cheese with Ground Beef
Indulge in the creamy, savory goodness of Paleo Macaroni and Cheese with Ground Beef—an irresistible dairy-free, gluten-free twist on a comfort food classic. This hearty dish swaps traditional pasta for tender zucchini noodles and features a luscious "cheese" sauce made from coconut milk, nutritional yeast, and tahini, delivering rich, umami-packed flavor without the guilt. Juicy, seasoned ground beef adds a protein-packed kick, while smoked paprika and cayenne pepper bring a subtle, smoky heat. Ready in just 45 minutes, this one-pan meal is perfect for busy weeknights and is sure to satisfy your cravings while keeping it clean and paleo-friendly. Garnish with fresh herbs for a vibrant finishing touch!
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Recipe Information
Ingredients
- 4 cups zucchini noodles
- 1 pound ground beef
- 1 tablespoon coconut oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 cup nutritional yeast
- 1 cup coconut milk (full-fat)
- 1 tablespoon tahini
- 2 tablespoons lemon juice
- 0.25 teaspoon cayenne pepper
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 teaspoon smoked paprika
Instructions
Begin by preparing the zucchini noodles. If starting with whole zucchinis, use a spiralizer to create noodles until you have about 4 cups.
In a large skillet, heat the coconut oil over medium heat. Add the diced onion and minced garlic, sautéing until they become fragrant and translucent, about 3-4 minutes.
Add the ground beef to the skillet. Cook the meat until it is browned, crumbling it into smaller pieces with a wooden spoon. Once cooked, drain excess fat if necessary and set the beef aside.
In a blender, combine the nutritional yeast, coconut milk, tahini, lemon juice, cayenne pepper, sea salt, black pepper, and smoked paprika. Blend until you have a smooth and creamy sauce.
Return the skillet to low heat and add the cooked ground beef back in. Pour the cheese sauce from the blender into the skillet, stirring well to combine with the beef. Allow the mixture to simmer gently for about 5 minutes, enabling the flavors to meld together.
Add the zucchini noodles to the skillet, stirring well to coat them evenly with the sauce and beef mixture. Cook for another 3-4 minutes, just until the noodles are tender-crisp. Avoid overcooking as the noodles can become too soft.
Taste and adjust seasoning as needed. Serve immediately, optionally garnishing with additional smoked paprika or fresh herbs like parsley for a pop of color.
Nutrition Facts
Calories |
1998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.5 g | 208% | |
| Saturated Fat | 96.7 g | 484% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 301 mg | 100% | |
| Sodium | 2735 mg | 119% | |
| Total Carbohydrate | 54.9 g | 20% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 25.7 g | ||
| Protein | 102.5 g | 205% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1376 mg | 106% | |
| Iron | 5376.0 mg | 29867% | |
| Potassium | 3579 mg | 76% | |
*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.
