Macaroni and Cheese with Broccoli and Chicken (From the Fixate Cookbook)
Serves 8 (2 cups each)
1 GREEN, 1 YELLOW, 1/2 RED, 1/2 BLUE
4 oz. dry whole wheat macaroni (or 3 cups cooked)
4 tsp. organic grass-fed butter (or organic coconut oil)
2 tbsp. unbleached whole wheat flour
1 1/2 cups unsweetened almond milk
1 1/4 cups freshly grated extra-sharp cheddar cheese
3 cups cooked chopped chicken breast (boneless, skinless)
* I seasoned chicken with Mrs. Dash Original Blend while cooking (herb and garlic would be good too!)
6 cups chopped broccoli florets, steamed
1 tsp. sea salt (or Himalayan salt)
1/2 tsp ground black pepper
1. Cook macaroni according to package directions (Do not use salt or oil if suggested.) Set aside.
2 Melt butter 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. Slowly whisk in almond milk; cook, whisking constantly, for 1 to 2 minutes, or until mixture thickens and there are no lumps.
5. Reduce heat to low. Add cheese; cook, whisking constantly, for 2 to 3 minutes, or until melted.
6. Add chicken, broccoli, salt, and pepper; cook, stirring constantly, for 1 minute, or until heated through.
7. Serve immediately.
8. Optional: Top each portion with 1/2 Blue container of grated cheddar. This would bring the count up to 1 BLUE per serving.
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