Name: Bacon Broccoli Cheddar Mac & Cheese {Lactose Free}
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1/2 of a large head of cauliflower, broken into chunks; 2 – 3 carrots, peeled & chopped into large chunks; 2 cups chopped frozen broccoli; 1 cup of chicken or vegetable broth; 1/4 cup unsweetened coconut or almond milk; 1 cup lactose free cheddar flavor shreds (I used “Go Veggie” cheddar flavor shreds); Salt & fresh ground pepper, to taste; 4 oz. macaroni (I used veggie macaroni – substitute whole wheat, gluten free or quinoa macaroni if you like); 1/2 cup breadcrumbs; 2 – 3 slices lean bacon, cooked & crumbled; 1/2 cup lactose free cheddar flavor shreds

Ingredients

Scale

1/2 of a large head of cauliflower, broken into chunks
2 – 3 carrots, peeled & chopped into large chunks
2 cups chopped frozen broccoli
1 cup of chicken or vegetable broth
1/4 cup unsweetened coconut or almond milk
1 cup lactose free cheddar flavor shreds (I used “Go Veggie” cheddar flavor shreds)
Salt & fresh ground pepper, to taste
4 oz. macaroni (I used veggie macaroni – substitute whole wheat, gluten free or quinoa macaroni if you like)

For the top:

1/2 cup breadcrumbs
2 – 3 slices lean bacon, cooked & crumbled
1/2 cup lactose free cheddar flavor shreds

Instructions

Preheat the oven to 400 F. Spray a casserole pan or large rectangular pyrex pan with cooking spray.
Put the cauliflower and carrot chunks in a steamer (or a saucepan with a bit of water) and steam until very tender. You can also steam the veggies in a microwave by putting them into a microwave safe bowl, add a splash of water, cover the bowl with a plate and microwave for about 6 minutes, stirring every minute or two until the veggies are fall-apart tender when poked with a fork.
Pour the steamed veggies into a blender cup and add the broth, milk, and cheese shreds. Blend until smooth. Taste and add salt & pepper to taste. If you want more flavor, blend in 1/2 teaspoon Italian seasoning or a few fresh herbs. If the sauce is too thick, add a small amount of chicken broth, coconut or almond milk to thin it a bit and blend a bit more.
Put the broccoli in a microwave safe bowl and cook on high for 1 minute. Stir and cook for another 30 seconds to 1 minute or until thawed.
Meanwhile, bring a pot of water to boiling and cook the macaroni. Drain the pasta and pour it back into the pan when fully drained. Pour the cheese sauce from the blender into the macaroni and stir to mix together. Add the broccoli and stir a little more. Pour into the prepared casserole pan.
Mix together the topping ingredients and sprinkle over top. Bake at 400 F. for about 15 – 20 minutes or until the breadcrumbs are lightly browned and crispy.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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