Macaroni & Cheese with Chicken & Broccoli

You're going to LOVE this one! A pretty AMAZING substitute for regular fatty-but-yummy mac and cheese. I got the recipe from Autumn Calabrese's Fixate but tweaked it a bit! Not gonna lie, I was pretty disappointed when we didn't have leftovers!

Ingredients

• 4 oz. dry whole wheat macaroni or pasta
• 4 tsp. extra-virgin organic coconut oil (I used that but you could also use organic grass-fed butter)
• 2 tbsp. whole wheat flour
• 11/2 cups unsweetened almond milk
• 11/2 cups grated extra-sharp cheddar cheese
• 3 cups cooked chopped chicken breast
• 4 cups steamed chopped broccoli
• 1 tsp. Himalayan salt
• 1/2 tsp. ground black pepper

Directions

1. Cook macaroni and set aside. Don't add salt to it.
2. Melt coconut oil in a large saucepan over medium heat.
3. Add flour; cook, whisking constantly, for 1 minute or until brown. Don't let it burn!
4. Sloooowly which in almond milk; cook, whisking constantly, until there are no lumps (1 to 2 minutes).
5. Reduce heat to low and add cheese. Whisk constantly for 2-3 minutes or until completely melted.
6. Add chicken, broccoli, salt, and pepper. Stir until heated through.
7. Serve! I mixed the noodles in with everything but if you want you can just top your noodles with it.

Serves: 8 (2 cups each)

Container Equivalents (per serving): 1/2 G, 1/2 Y, 1/2 R, 1 B, 1/2 tsp.

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