Clean Eating Mac-N-Cheese for a Crowd!
Serves 8-10
Serves 8-10
I was making dinner to share with friends and also for my own household. We did serve a plate of fresh veggies on the side but I didn't want to make this entire dish as "broccoli-heavy" when preparing it to serve to a bunch of kids! This version does include more pasta per serving than the "21 Day Fix approved" original Fixate version from Autumn which I will share later in this blog entry!
2 pounds lean ground beef or chicken breast
16 ounces pasta of choice - preferably whole grain
12 ounces broccoli florets, chopped and steamed
8 ounces extra-sharp cheddar, cubed into bits
4 cups unsweetened almond milk
4 tablespoons butter
4 tablespoons whole wheat flour
Sprinkle of sea salt
1) Thoroughly brown your ground beef or cut rotisserie chicken into chunks or cube cooked chicken breast - whatever your preference!
2) Cook pasta in a large pot, according to package directions, keeping it firm! Drain pasta and set aside.
3) Use that same warmed pot to melt the butter. Once melted, whisk in the flour and be attentive so that lumps do not form! Add the milk, one cup at a time, whisking thoroughly along the way. Next add the cheese and give it time to melt, stirring every moment or so. Allow the mixture to simmer on medium-low heat for a few moments, stirring often.
4) Steam the chopped broccoli florets while step #3 is underway!
5) Add meat, broccoli and pasta to cheese sauce. Mix gently but thoroughly. Top with a bit of sea salt and give another stir.
6) Serve immediately OR place in a baking dish to reheat later at dinnertime.
"Macaroni and Cheese with Broccoli and Chicken"
as found in Fixate on page 155 and serves 8
21 Day Fix = 1 Green, 1 Yellow, 1/2 Red, 1/2 Blue
4 ounces dry whole wheat macaroni or pasta
4 tsp. organic grass-fed butter or extra-virgin organic coconut oil
2 Tbsp. unbleached whole wheat flour
1 1/2 cups unsweetened almond milk
1 1/4 cups freshly grated extra-sharp cheddar
3 cups cooked chopped chicken breast, boneless, skinless
6 cups chopped broccoli florets, steamed
1 tsp. sea salt
1/2 tsp. ground black pepper
You would then follow the steps above on how to prepare this recipe!
12 ounces broccoli florets, chopped and steamed
8 ounces extra-sharp cheddar, cubed into bits
4 cups unsweetened almond milk
4 tablespoons butter
4 tablespoons whole wheat flour
Sprinkle of sea salt
1) Thoroughly brown your ground beef or cut rotisserie chicken into chunks or cube cooked chicken breast - whatever your preference!
2) Cook pasta in a large pot, according to package directions, keeping it firm! Drain pasta and set aside.
3) Use that same warmed pot to melt the butter. Once melted, whisk in the flour and be attentive so that lumps do not form! Add the milk, one cup at a time, whisking thoroughly along the way. Next add the cheese and give it time to melt, stirring every moment or so. Allow the mixture to simmer on medium-low heat for a few moments, stirring often.
4) Steam the chopped broccoli florets while step #3 is underway!
5) Add meat, broccoli and pasta to cheese sauce. Mix gently but thoroughly. Top with a bit of sea salt and give another stir.
6) Serve immediately OR place in a baking dish to reheat later at dinnertime.
"Macaroni and Cheese with Broccoli and Chicken"
as found in Fixate on page 155 and serves 8
21 Day Fix = 1 Green, 1 Yellow, 1/2 Red, 1/2 Blue
4 ounces dry whole wheat macaroni or pasta
4 tsp. organic grass-fed butter or extra-virgin organic coconut oil
2 Tbsp. unbleached whole wheat flour
1 1/2 cups unsweetened almond milk
1 1/4 cups freshly grated extra-sharp cheddar
3 cups cooked chopped chicken breast, boneless, skinless
6 cups chopped broccoli florets, steamed
1 tsp. sea salt
1/2 tsp. ground black pepper
You would then follow the steps above on how to prepare this recipe!
NUTRITIONAL
INFORMATION
(per
serving): Calories: 250
Total
Fat: 10 g Saturated Fat: 5 g Cholesterol: 68 mg Sodium: 491 mg Carbohydrates:
15 g Fiber: 2 g Sugars: 0 g Protein:
26 g
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