White Truffle Carrot Mac and Cheese

Winter is coming and it’s time to whip some comfort food! Macaroni and cheese might be the most popular comfort food- at least to any American. Warm, cheesy and creamy, definitely have the ability to keep everyone happy and pleased. When it comes to macaroni and cheese, homemade is the best! Avoid the boxed stuff at all possible! They are loaded with sodium, preservatives, artificial color and flavor. Even with homemade or restaurant style, it’s only a treat for this girl. Macaroni and cheese is very heavy, fattening and loaded with carbohydrate! How could we make something so tasty into something that is healthy? Today I made a white truffle carrot macaroni and cheese using chickpea pasta! Loaded with fiber and protein. And it’s gluten free!

• Ready In: 1 hr
• Serves: 4

Ingredients

• 2  cups  of organic chickpea pasta
• 6  stalks  of organic rainbow carrots
• 2  tablespoons  of white truffle ghee
• 1⁄3 cup  of organic sharp cheddar cheese

Directions

1. In a large pot, pour about 2 inches deep of water and bring it to a boil.
2. Place washed carrots in the pot and boil it for about 25-30 minutes until soft at low heat.
3. Once the carrots are soft, pour out the excess water and add white truffle ghee butter. With no heat on.
4. Mash the carrot in the pot and mix it with white truffle ghee butter.
5. Boil the pasta.
6. Place the cooked pasta in a pan and mix it with the mash carrots and shredded cheese.
7. Preheat the oven to 350° and bake it for 15-20 minutes until the cheese melts.