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Turmeric Macaroni and Cheese with Macadamia Butter

Macaroni and cheese must be the ultimate comfort dish in many cultures, although is not something I had often growing up and I don’t feel the need to have it now. But, for the sake of experimenting and giving y’all some more kids (and adults) friendly recipes, I tried this version and it came out super tasty. This is a grain free macaroni and cheese, but is not dairy free because I used Parmigiano Reggiano and ghee. Which can be totally skipped if you want a complete dairy free option. For the macaroni I used the Ziti shirataki noodles from Miracle Noodle.

A healthy way to have you favorite comfort food: grain free macaroni and cheese

And if you are surprised by the bright yellow color, that is the Turmeric Tonic from Further Foods I used, because well, I’m obsessed. Now in all seriousness, this turmeric tonic makes me feel so good, but I’m not a big fan of drinking stuff other than water and coffee, occasionally tea, so for me the most convenient way to use it is to add it to my food. Normal people use it to make golden latte, but that’s not something I enjoy that much, especially in the summer when is hot outside. The other ingredients, besides turmeric, are: cardamom, cloves, cinnamon, ginger, black pepper, boswellia serrata, schisandra berry. It tastes a little bit like if you added turmeric and pepper to pumpkin pie spice. And you can buy it here with 10% off on your first purchase if you use my code CREATIVEINMYKITCHEN10. 

Back to this grain free macaroni and cheese. For the noodles I used one pack of shirataki Ziti noodles from Miracle Noodle. If you want it more noodles and less sauce, you can even add two packs. Mine was slightly runny. I used macadamia butter I made at home, but I didn’t soak the nuts so it was a little crunchy, which I personally like. If you want the texture to be completely smooth, use a store bought pure macadamia butter, which is hard to find, and a little expensive, but this is the one I get from Amazon. Or soak your nuts overnight before you make the butter.

If you have your butter ready this is a super fast and easy recipe to make, and you can store it in the fridge for days. I even had some cold and I liked it, but not everyone is weird like me. You can warm it in the microwave, on the stove or in the oven. If you choose to go dairy free, you can totally replace the Parmigiano with few extra tablespoons of nutritional yeast and the ghee with coconut butter, but it won’t taste exactly the same.

*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

Turmeric Macaroni and Cheese with Macadamia Butter

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By Claudia Curici Serves: 4-6
Prep Time: 15 minutes Cooking Time: 25 minutes

An easy and healthy way to have you favorite comfort food, macaroni and cheese.

Ingredients

  • 1 pack of Ziti noodle from Miracle Noodle, prepared as per the instructions on the pack.
  • 1/2 cup raw macadamia butter
  • 1/2 cup coconut milk
  • 1/2 cup grated Parmigiano Reggiano (packed)
  • 1 tbsp nutritional yeast
  • 2 tsp lemon juice
  • 2 scoops turmeric tonic
  • 1/2 tsp mustard powder
  • 1/4 tsp salt
  • 2 tsp grass fed ghee

Instructions

1

Preheat the oven to 350F.

2

Prepare your Ziti noodles, as per the instructions on the pack.

3

Add the macadamia butter, coconut milk, Parmigiano, mustard powder, nutritional yeast, lemon juice, salt, turmeric power to a food processor and mix until smooth.

4

In a sauce pan warm the ghee and add the sauce, and let simmer for about 10 minutes. Add the noodles, mix well and taste, you can season more if you want. Add the whole mixture to an oven proof small baking dish (like a casserole, I have a 5 inch one) and bake for 10 minutes. If you want the top to get a little brown, you can turn the oven up to 425F and broil for maximum 5 minutes (keep an eye on it).

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