Danielle Walker’s Grain-Free, Dairy-Free Mac and Cheese
In less than 30 minutes, you can make this creamy family-friendly dish.
Ingredients
- 2 8-oz. boxes grain-free short pasta (such as elbows, shells or penne)
- 12 oz. white-fleshed sweet potatoes or russet potatoes, peeled and cubed
- 6 oz. carrots, peeled and halved
- 1 ⅔ cups chicken bone broth
- ½ yellow onion, quartered
- 2 cloves garlic
- 3 tbs. nutritional yeast
- ⅓ cup melted ghee or extra-virgin olive oil
- 2 tsp. freshly squeezed lemon juice
- ½ tsp. apple-cider vinegar
- ½ tsp. prepared yellow mustard
- Fine sea salt
- 2 tsp. arrowroot powder, if needed for thickening
- ¼ tsp. white pepper
Directions
STEP 1
Cook the pasta al dente according to the instructions on the package. While the pasta cooks, prepare the vegetables.
STEP 2
Drain the noodles but do not rinse them and do not wipe the pot clean. Add the potatoes, carrots, broth, onion, garlic, nutritional yeast, ghee, lemon juice, vinegar, mustard, and 3 ½ teaspoons salt to the pot and set over medium-high heat. Stir to combine, bring the mixture to a boil, then cover and simmer for 10 to 12 minutes, until the vegetables are fork-tender. Remove from the heat.
STEP 3
Let the vegetables and liquid cool slightly, then pour into a blender and blend on high speed for about one minute, until smooth. Alternatively, use an immersion blender directly in the pot to purée until smooth.
STEP 4
Return the sauce to the pot over medium-high heat, bring to a simmer, and simmer for two minutes. If the sauce is too thin, in a small bowl, whisk together the arrowroot and 1 tablespoon water to make a slurry, then whisk the slurry into the sauce and simmer for three minutes more, until thickened.
STEP 5
Gently stir the noodles into the sauce until coated. Season to taste with salt and the pepper, then serve immediately.
From the book DANIELLE WALKER’S HEALTHY IN A HURRY: Real Life. Real Food. Real Fast. by Danielle Walker. Copyright © 2022 by Simple Writing Holdings, LLC. Published by Ten Speed Press, an imprint of Random House, a division of Penguin Random House, LLC.
For more recipes by Danielle Walker, visit “4 Quick and Healthy Recipes from Danielle Walker“.
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Diagnosed with an autoimmune disease at 22, Danielle Walker has worked to help herself and others by creating dishes that are healing, wholesome, and delicious. She is the New York Times best-selling author of Against All Grain: Meals Made Simple and the recently released Danielle Walker’s Against All Grain Celebrations: A Year of Gluten-Free, Dairy-Free, and Paleo Recipes for Every Occasion. Find her blog at AgainstAllGrain.com.
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This Post Has One Comment
Does it really taste like cheese? I can have goat or sheep milk cheese, so I usually use that with a coconut milk and a rice-flour based white sauce.