Winter is coming and it’s time to whip some comfort food! Macaroni and cheese might be the most popular comfort food- at least to any American. Warm, cheesy and creamy, definitely have the ability to keep everyone happy and pleased.
When it comes to macaroni and cheese, homemade is the best! Avoid the boxed stuff at all possible! They are loaded with sodium, preservatives, artificial color and flavor. Even with homemade or restaurant style, it’s only a treat for this girl. Macaroni and cheese is very heavy, fattening and loaded with carbohydrate! How could we make something so tasty into something that is healthy?
Today I made a white truffle carrot macaroni and cheese using chickpea pasta! Loaded with fiber and protein. And it’s gluten-free!
Chickpea pasta is gluten-free and unlike traditional pasta, chickpea pasta is packed with protein, fiber, and good carbohydrate that won’t cause you to overeat!
To substitute the creamy and gooey texture, I used mashed carrots. Low in fat and high in fiber! And carrots offer many great health benefits including improves vision, prevent cancer, anti-aging, healthier skin, prevent infection, prevent heart disease, cleanses the body and much more!
Ghee is a class of clarified butter and it’s commonly used in many cultures as medicine. Unlike butter, ghee has neither casein or lactose and less content of milk solids and water. Great replacement for people who are lactose intolerant.
Ghee is rich in fat-soluble vitamin A, D, and E, CLA, K2, support weight loss, improve digestion and reduces inflammation.
2 cups of organic chickpea pasta (I used Tolerant)
6 stalks of organic rainbow carrots (I used Cal organic farm)
2 tablespoon of white truffle ghee (I used 4th and Heart)
1/3 cups of organic sharp cheddar cheese (I used Organic Valley)
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