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Healthy Home Economist / Archives / Recipes / Special Diets / Gluten Free Recipes / Mexican Style Macaroni & Cheese (grain free)

Mexican Style Macaroni & Cheese (grain free)

by Sarah Pope / Affiliate Links ✔

Jump to Recipe

large pan of mexican mac & cheese on the stovetop

Mac & cheese is a beloved dish for people of all ages. If you struggle with your digestion and are otherwise grain-free, however, this comfort food is definitely off the list.

Even if you have good digestion with no allergies, conventional macaroni & cheese from the store is pretty nasty stuff. Sadly, organic brands are best avoided too. They contain a shocking number of additives and other “ingestibles” like natural flavors. These substances make it tasty but certainly not nutritious. The safety of these ingredients is also questionable.

What if you could make an easy mac & cheese at home with a few simple ingredients that is also grain-free so that anyone showing up at the dinner table could enjoy it?

7 Ingredient Mexi-Mac & Cheese

The recipe for mac & cheese below is taco-themed with a decidedly Mexican flare.

It is the first recipe I’ve developed using Jovial Foods’ new line of cassava pasta, which is so delicious and mild tasting that you might even like it better than grain-based pasta.

I took inspiration for this recipe from Carla Bartolucci’s Mexi One-Pot Mac & Cheese. My version is milder by excluding the hot peppers and using mozzarella and parmesan cheese instead of cheddar and Pecorino Romano.

I also used traditionally-made chicken bone broth to cook the pasta since it becomes part of the cheese sauce and isn’t drained away, thus adding yet another dish to my repertoire of recipes that get more broth into my family without any complaints. ? ?

If you would prefer a hotter and spicier version of the recipe below, feel free to add:

  • 1-2 chopped banana, jalapeno or habanero peppers
  •  1-3 sliced green onions

Try it for Taco Tuesday!

large pan of mexican mac & cheese on the stovetop
5 from 1 vote
Print

Mexican Style Macaroni & Cheese

One-pot macaroni and cheese, otherwise known as mac & cheese, cooked on the stovetop with a spicy Mexican twist and only whole food ingredients.

Course Main Course
Cuisine Mexican
Keyword gluten free, grain free, primal
Total Time 20 minutes
Servings 4
Calories 430 kcal
Author Sarah Pope

Ingredients

  • 8 ounces cassava elbows
  • 2 cups whole milk preferably grassfed
  • 2 TBL olive oil
  • 1 cup chicken broth
  • 1.5 cups shredded mozzarella cheese
  • .5 cup parmesan cheese
  • 1-2 TBL + pinch taco seasoning
  • 1/2 tsp onion powder

Instructions

  1. Cook the olive oil, onion powder, and taco seasoning on medium heat in a large saucepan for 3 minutes.

    mexican spices in oil in a large pan
  2. Blend in milk and broth and slowly bring to a boil.

    broth and milk blended into spices in a large pan
  3. Immediately lower heat to a simmer and stir in cassava pasta. Cover and cook for 14 minutes.

  4. Turn off the heat, remove the lid, and mix in the cheeses. Sprinkle a pinch of additional taco seasoning on top.

    stirred cheeses into mexican spices and pasta
  5. Replace the cover on the pot and let stand for 5 minutes before serving.

    mexican mac & cheese in a large pan
Nutrition Facts
Mexican Style Macaroni & Cheese
Amount Per Serving (1 cup)
Calories 430 Calories from Fat 158
% Daily Value*
Fat 17.5g27%
Saturated Fat 11.5g58%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 50mg17%
Sodium 320mg13%
Potassium 589mg17%
Carbohydrates 55g18%
Fiber 4g16%
Protein 13g26%
Vitamin A 375IU8%
Calcium 500mg50%
* Percent Daily Values are based on a 2000 calorie diet.

mexi mac & cheese in a pan on the stovetop

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Category: Gluten Free Recipes, Paleo Recipes, Vegetarian Recipes
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: Amazon #1 bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

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Reader Interactions

Comments (3)

  1. Patricia Henson

    Sep 1, 2020 at 1:14 am

    This recipe calls for using olive oil… I thought cooking with ANY vegetable oil was bad… I am very confused…

    Reply
    • Sarah Pope MGA

      Sep 1, 2020 at 10:58 am

      Olive oil is mostly monounsaturated fat which is not damaged by cooking. The beneficial phenols are mostly lost by heating, but the oil integrity remains. What you don’t want to cook with are vegetable oils that are high in polyunsaturated such as grapeseed oil, canola oil, etc. Polyunsaturated fats are damaged and become rancid when they are heated.

  2. Isadora

    Aug 27, 2020 at 6:03 pm

    This looks good. I love Mac n cheese and I love spicy food

    Reply
5 from 1 vote (1 rating without comment)

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