Do we have the recipe for you today 🙂 After getting all full from our cookie dough cocoa pancakes… time to share a little savory dish. Promise we eat more than sweets around here.
We enjoyed the classic mac and cheese growing up. Somewhat of a childhood favorite as we loved other things, but liked a good bowl of mac and cheese.
Though the funny thing is as we got older we craved it less and less.
Not your average mac and cheese recipe as it’s made from plantains and coconut milk.
A bit healthier than regular mac and cheese from a box.
Although it is not 100% like mac and cheese from a box. This recipe has more of real food flavor and texture!
We got the idea for this recipe after falling in love with plantains and how they satisfy our carb cravings. Plantains provide a warm and comforting feeling, so we thought they would be a great replacement for pasta. And for those days when we get a little cheese craving, we know a warm bowl of mac and cheese could be on the menu.
Again we normally don’t eat a lot of dairy, and if we do it’s usually goat or sheep based. We do notice our bodies don’t handle dairy (even grass-fed) especially in large amounts. When we do splurge on some dairy it is a treat for us.
We were so stoked that plantains worked wonderfully in our ‘healthier’ version of mac and cheese 😉
Plus we made it serve just 2. Since there is two of us.
We did use dairy in this recipe. If you want to keep this vegan or dairy-free please use dairy-free cheeses of your liking. For us personally, we would rather avoid processed soy or rice based cheese and have a little bit of real cheese like goat cheese. Just our opinion. Like we always promote here – do what is best for you and your body! As everyone is different.
Warm and heavenly.
We used a smoky flavor cheese — omg! So good!Print
Gluten-free grain-free mac and cheese
Grain-free gluten-free real food mac and cheese recipe. Using plantains for the pasta making it one ingredient pasta topped with high quality goat or sheep cheese and coconut milk to make a rich not overly creamy cheese sauce.
- 1 large plantain (peeled and cubed)
- about 1/3 cup shredded goat or sheep cheese (or any cheese of choice, preferably grass-fed or organic, could use vegan based cheese)
- 1/2 cup coconut milk
- pinch salt
- pinch black pepper
- pinch paprika (optional)
- Preheat oven to 350 degrees.
- Peel plantain.
- Chop into cubes.
- Place cubed plantains on a cookie sheet.
- Lightly drizzle with some coconut oil.
- Bake for 25 minutes.
- Remove from oven.
- Scoop plantains into ramekin cups or large muffin pan.
- In a large bowl pour coconut milk and spices. Stir.
- Add in cheese.
- Pour cheese and milk mixture over chopped baked plantains.
- Bake for 15 minutes.
- Remove from oven and top with more cheese if desired. Or breadcrumbs. We just sprinkled a little almond meal on top. This is optional.
- If topped with more then bake for 5 more minutes.
- Remove from oven. Let cool slightly.
- Enjoy. Serves 2.
Enjoy warm. They are even good the second day rewarmed.
Another recipe we love to make when those carb and cheese cravings come is plantain cheesy fries.
Do you like mac and cheese? If so do you like adding anything to yours?