OK, so there’s no macaroni in this, since macaroni is made from whole or enriched grains which isn’t Paleo 2.0. Instead it’s made from the flesh of an Acorn Squash. However it does have cheese in it, in fact three types. There’s just no way to make a Mac & Cheese without the cheese. Since there are three different types of cheese in this comfort food, this isn’t an everyday meal. If your goal is to lose weight and your following a paleo/primal diet, you should stay away from this meal.
- 2 Acorn Squash
- 2 tbsp of Butter, clarified
- 3 shallots
- 1/2 lb Ground Beef
- 1 Garlic Clove, minced
- 1 tbsp Coconut Oil
- 1/2 c Almond Milk
- 1 tsp Hot Sauce
- 100 g Cheddar, Old
- 1 tsp Coconut Flour
- 60 g Gorgonzola
- 60 g Goat Cheese
- Salt & Pepper
- Preheat oven to 400°F.
- Cut squash in half and remove the seeds with a spoon.
- Place squash open face down in a shallow pan with half a cup of water and bake in oven for 25 min.
- Brown beef and minced garlic in coconut oil and place beef in a large bowl.
- Slice and sauté shallots in clarified butter till caramelized, stirring often.
- Shred cheddar and mix with the coconut flour.
- Mix hot sauce with almond milk in a saucepan and simmer over medium heat.
- Add cheddar mixture to milk and whisk till smooth, about 2 minutes.
- Add mixture to beef.
- Scrape flesh of squash out of shells, careful not to damage shells and add to cheddar mixture.
- Add flesh to beef mixture and combine.
- Break gorgonzola into small chunks, add to mixture and mix slightly thus allowing the gorgonzola to remain whole.
- Fill mixture back into the shells.
- Top with shallots and crumbled goat cheese.
- Bake for 15 minutes.
This recipe was adapted from our my own Mac & Cheese recipe (Pre-Paleo days).