GF Chicken Mac & Cheese

There's nothing quite like comfort food! This last cold winter week in Canada I'm getting a hankering for all things warm and cozy- so this Monday I made this delicious dish. Neither vegan nor paleo, this dish strays from my usual go-to recipes. However I  kept it mostly organic, local and gluten free, so it still gets an A+ health wise in my books! This indulgent dish is sure to satisfy health nuts and picky kids alike. Try it tonight with a lovely green salad!

INGREDIENTS:


3 Tbsp butter/ghee + 2 tsp

1/2 tsp mustard

1/2 tsp pepper

1/2 tsp paprika

2 tsp italian herbs

1/2 tsp celery seed

1/4 tsp herbamare

1 pkg rice or buckwheat fusili noodles

1 Tbsp arrowroot flour

1/4 C buckwheat flour

1 1/2 C cooked chicken (or 1-2 chicken breasts)

1 onion

2 cloves garlic

1 C almond milk

1 C chicken broth

1 1/2 C sharp cheddar cheese (I used Jolly Farmer raw milk cheese)

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INSTRUCTIONS:

• Combine the arrowroot flour with the cool broth and stir well 
  

• Chop up the onion into small pieces and press and mince the garlic
  

• Preheat oven to 375
  

• Boil the pasta until al dente, according to package directions. Drain and rinse with cool water to stop the cooking, and return to the pan you boiled it in. Set aside. (Mix in a little butter to keep the noodles from sticking if it’s going to be awhile before you make the sauce)


• In a large saucepan over medium heat, melt 2 tsp butter and sautee onion until translucent. Stir in the garlic and chicken to heat, then set aside. In the same saucepan, heat 3 Tbsp  of butter  to melt. 

• Add the flour, and the herbs and spices. Stir constantly over medium heat for about three minutes. Stir in the milk, then stir in the broth. Keeping on medium heat, whisk constantly for about 5 minutes, until the sauce thickens. Remove from heat, and stir in 1 cup of the cheese, stirring until melted.

• Pour the cheese sauce over the noodles and toss gently until all noodles are covered. Mix in the chicken and the vegetables. Pour into a two quart casserole dish. Sprinkle on the rest of the cheese on top and, and dust lightly with the smoked paprika.

• Bake for about 25-30 minutes, until it starts getting a slightly dry and a tiny bit brown on top. 


NOTES:

I used rice noodles, but for a less processed version I'm sure it would be awesome with quinoa.  Fresh cheese made from raw milk is easier for most people to digest because it contains live enzymes that help to breakdown the lactose in the milk. I find that I can digest these cheeses well in small servings- but if you don't, you can also make it dairy free by using a cashew cream sauce.

I make a habit of roasting a locally and ethically raised, organically fed chicken each week for my love and I to use on salads, in his sandwiches and for recipes like these. If there's any extra meat I just freeze it for later use. I also boil the carcass with vinegar to make bone broth- which I find to be very healing and nourishing. 

Finally- herbamare is a staple in my savory recipes as it adds a 'certain something' that people who are used to more conventional recipes are looking for. For those who are unfamiliar, its a natural sea salt infused with organic herbs and vegetables. It has no additives or preservatives and is gluten and lactose free. Delicious!