Perfect for celiacs, IBS sufferers and those looking for a healthy alternative to stodgy pasta dishes, this avocado mac & cheese recipe is packed full of healthy fats, magnesium-rich greens and is super easy to make!
Mac & Cheese is the ultimate comfort food… that much has to be said. The only problem with comfort food is that it is notoriously ‘comforting’ because it’s so calorific. Despite low-cal options being sold left, right and centre in the shopping aisles, these are usually either unsatisfying or just full of replacement sugar.
Nobody wants that with a nostalgic classic like Mac & Cheese.
So instead, I decided to do it justice and make a lower-calorie gluten-free version; one that wouldn’t upset my IBS but would taste just like the old family favourite.
Ingredients (serves 6)
- 300g gluten-free elbow Macaroni (Barilla and Ancient Harvest do some really good versions of this
- 50g gluten-free bread, staled
- 100ml water
- 1 small broccoli, chopped
- 2 small avocados
- 4 tbsp natural yoghurt
- 100g reduced fat sharp cheese (traditional Mac & Cheese recipes use up to 500g cheese!)
- 1 bunch basil
- 1 tbsp pesto
- 1 tbsp olive oil
Method
- Preheat the oven to 200c.
- Boil a large pot of water and cook the pasta for 20 minutes. Once cooked, drain and leave to cool
- In a food processor blitz the basil, breadcrumbs, pesto, broccoli, avocados and a little water.
- In a separate bowl, mix the Greek yoghurt and cheese.
- Add the broccoli mix to the cheese mix.
- Throw in the combined mixtures to the cooked pasta.
- Add a little water until the sauce is to the right consistency you want (I prefer mine slightly thicker so I only add around 5 tbsp water during this stage as the pasta absorbs the water in the oven).
- Transfer the pasta mixture to a baking dish, sprinkle (generously) the broccoli breadcrumb mix over the top.
- Bake for 25 minutes or until it starts to crisp.
- Serve up and enjoy once cooled! J
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