Bacon Infused Mac n’ Cheese (Paleo/Gluten Free) (Edit recipe)

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This super easy recipe will have the classic dish on your table in no time. Mac n’ cheese with a kiss of bacon packed umami will make your taste buds so happy! Gluten, grain and dairy free! It’s from our WHAT TIME IS DINNER? chapter of our cookbook, "Back Porch Paleo: Homestyle Comfort Food From Our Table to Yours" - hope you enjoy this one as much as we do!

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PREP TIME

10 minutes

COOK TIME

15 minutes

INGREDIENTS

Serves: 4

Ingredients

1 cup Raw Cashews, unsalted
1 cup Water
2 whole Garlic, cloves, peeled & roughly chopped
2 Tbsp Nutritional Yeast
1.5 Tbsp Lemon Juice
1.5 tsp Fish Sauce, we use Red Boat
1 Tbsp Bacon Grease, reserved from cooking bacon
1 tsp Sea Salt
4 oz Elbow Macaroni Pasta, we use Jovial Foods cassava flour/paleo pasta
1 Tbsp Chives, finely chopped, optional
3 - 4 whole Bacon, cooked strips, roughly chopped
.5 tsp Black Pepper, ground, to taste (optional)

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a high powered blender, combine the cashews, water, garlic, nutritional yeast, lemon juice, fish sauce, bacon fat and salt. Blend until all cashews are pureed and the mixture is smooth and well combined. Pour the mixture into a small saucepan and, then set aside.
Follow the manufacturer’s instructions for preparing macaroni noodles. When pasta is near finished cooking, begin warming the “cheese” sauce over low heat, stirring occasionally.
Drain the macaroni, return to the pan. Pour the warmed sauce over the top. Add bacon and chives (if using), black pepper to taste and stir to combine with the sauce and macaroni. Serve the mac n’ cheese garnished with additional bacon and chives(if using) on top.

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About This Recipe

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This is our estimate based on online research.
Calories:	309
Fat:	17 g
Carbohydrates:	31 g
Protein:	10 g
Cholesterol:	3 g
Sodium:	760 mg
Fiber:	3 g
Sugars:	3 g
Calculated per serving.