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 black pepper
pinch paprika (optional)
Preheat oven to 350 degrees.
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.