Bacon Jalapeño Mac and Cheese (Paleo, Dairy Free)
Creamy dairy free bacon jalapeño mac and cheese that's easy to make and it's paleo as well! The flavors are amazing with bites of jalapeño and bacon mixed in to make the best comfort food.
Servings: 4 servings
Ingredients
- 8 oz grain free pasta or your favorite pasta
- 6 oz bacon chopped
- 2 seeded and diced jalapeño peppers plus more for garnish
- 1/2 onion diced
- 2 garlic cloves minced
- 2 cups cauliflower florets fresh or frozen
- 2 cups cubed butternut squash fresh or frozen
- 1½ cup bone broth or chicken or vegetable broth
- 3 tbsp nutritional yeast
- 1½ tsp sea salt
- 1 tsp apple cider vinegar
- 1/2 tsp paprika
- 1/4 tsp ground black pepper
Instructions
- Cook pasta according to package instructions and set aside.
- Heat a saucepan over medium heat, and cook the chopped bacon for 6-7 minutes until browned and crispy. Remove from the pan and set aside.
- Leave 2 tbsp of bacon fat in the saucepan, and remove the rest. Turn up the heat to medium high.
- Add chopped jalapeños to the pan and cook stirring for 4-5 minutes until softened. Remove from the pan and set aside.
- Add garlic and onion to the pot and cook for 5 minutes until the onions are softened.
- Add cauliflower, butternut squash, and broth, and let it come to a boil. Cover and lower the heat to simmer, then cook for 10 minutes until the vegetables are fork tender.
- Transfer the contents of the pot to the blender, and add nutritional yeast, salt, apple cider vinegar, paprika, and ground black pepper. Blend until smooth and creamy.
- Return the blended sauce to the pot, then stir in pasta, bacon, and jalapeño peppers. Stir together for 1 minute until heated through. Serve warm.
Nutrition
Serving: 4servings | Calories: 403kcal | Carbohydrates: 57g | Protein: 17g | Fat: 13g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 1144mg | Potassium: 622mg | Fiber: 5g | Sugar: 3g | Vitamin A: 7661IU | Vitamin C: 50mg | Calcium: 55mg | Iron: 2mg