21 Day Fix Approved Macaroni and Cheese
Who doesn’t love macaroni and cheese? After a TON of experiment I FINALLY came up with a fix approved version that I absolutely love. Please keep in mind when trying to lose weight you SHOULD NOT be eating a ton of pasta with cheese. Make sure to measure out the serving in your yellow container. I ate this as a SIDE DISH with grilled chicken and green beans.
8 oz. of dried elbow macaroni (4 yellows cooked or pasta of your choice – but elbows will give you the most volume!)
1 tsp. salt
2 teaspoons of coconut oil
1 egg
½ cup unsweetened almond milk
black pepper to taste
1/8 tsp. hot sauce
½ tsp. dried mustard
½ cup (4 blues) of cheese of your choice (I used a mix of cheddar, mozzarella and parmesan)
1.) Heat oven to 350°F and set a 1½-quart heatproof dish, in the oven to warm. 2.) Bring 2 quarts water to a boil. Add salt and macaroni; cook until almost tender, but still a little firm to the bite. (About 5 minutes) Drain and transfer to preheated dish and stir in coconut oil to melt. 3.) Meanwhile, mix egg, almond milk, pepper sauce, salt, teaspoon pepper and mustard mixture in a small bowl. 4.) Pour egg mixture over noodles along with about 3/4 of the cheese; stir until thoroughly combined and cheese starts to melt. 5.) Place pan of macaroni and cheese in oven and bake for 5 minutes. Remove pan from oven; thoroughly stir macaroni mixture, adding a little remaining cheese. Return to oven and cook 5 minutes longer. Remove macaroni pan from oven and stir thoroughly so that macaroni and cheese cooks evenly, adding additional cheese or a splash more almond milk if mixture does not look moist and creamy. Return to oven for a total of 20 minutes, removing pan from oven once more to stir in remaining cheese. Serve immediately.
I hope you enjoy this recipe! If you are looking for some more clean eating recipes - CLICK HERE
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