Recipe Courtesy of Dr. Josh Axe, DNM, DC, CNS
"Tis the season for comfort food, and one of America’s all-time favorite comfort foods is macaroni and cheese. It’s melty, gooey and cheesy—so, really, what’s not to love?
A lot, actually. The famous blue box that many of us ate as children is loaded with chemicals and preservatives that wreak havoc on our digestive systems and can lead to leaky gut. And homemade versions aren’t always much healthier, either. Aside from the conventional dairy products that are often full of hormones, antibiotics and pesticides, the traditional elbow macaroni that most mac and cheese is made with can cause numerous health issues for those suffering from celiac disease or a gluten sensitivity.
The good news is that it’s still possible to enjoy a comforting bowl of cheesy goodness without all the bad stuff. This recipe uses health-boosting cauliflower instead of noodles, plus two types of cheeses packed with the benefits of goat’s milk, as well as protein-rich and gut-healing kefir. This is one mac and cheese that you can feel good about eating."
Preheat oven to 375 degrees Fahrenheit. Grease 8” x 8” pan with ghee.
Bring a pot of salted water to a boil. Add cauliflower and cook until slightly tender, about 5 minutes. Drain and pat dry with paper towels. Spread in prepared pan.
In a saucepan, over medium-high heat, mix together kefir, cottage cheese, and mustard until smooth.
Stir in cheese, sea salt, black pepper, and garlic powder until cheese just starts to melt. Pour over cauliflower and stir. Top with additional cheese if desired and bake for 10–15 minutes.