Macaroni "Cheese" with Fennel Salad & Roast Pumpkin

Sometimes, you just want Mac ‘n’ Cheese. Maybe it’s just me… but I was obsessed with Mac ‘n’ Cheese for a moment when I was 21. It was a really ooey gooey, warm, comforting meal that made me feel so good. Now though, I do not eat dairy, oil, wheat - so I had to find a way to bust this craving without veering too far off course! I thought I’d share this one with you too, if you’re a Mac ‘n’ Cheese fan!!!

The cheesy sauce in this recipe can also be used for countless other recipes. It’s a really great staple recipe to add to anything you want a cheesy sauce for! It’s ooey gooey, savoury, umami and sticks like a cheesy sauce would to everything!!!

Having this treat with the Shaved Fennel & Orange Salad really helps with digesting the more processed grain from the macaroni. The citrus in the salad also helps to break down the food and balance some of the acidity from the grains. I strongly recommend eating a smaller portion of the macaroni with a larger portion of the salad. The pumpkin was lying around so I tossed that on there too for some colour and texture!

I always recommend serving your cooked foods, grains & beans with a large serving of raw vegetables and/or raw leafy greens to balance out some of the acidity. I also recommend this meal as an occasional meal since it contains processed grains, which are ideally minimised when enhancing the immune system.