Description
A dairy free cheeseburger macaroni that’s creamy, cheesy, gluten free, nightshade free and secretly loaded with vegetables, the whole family will love and ask for all the time.
Ingredients
Units
Scale
- 2.5 cups butternut cheese sauce
- 1 pound of ground beef
- 1 cup cauliflower rice
- 1 cup chopped yellow onions
- 1 cup chopped white mushrooms
- 2 tablespoons nightshade free taco seasoning
- 2 cups gluten free uncooked pasta of choice*
Instructions
- Make butternut cheese sauce if not already made.
- Add ground beef, cauliflower rice, onions and mushrooms to a large skillet and sauté until meat is cooked all the way through. You may need a little avocado or olive oil if your meat is very lean. **
- While meat is cooking, prepare pasta according to directions and slightly al dente.
- Mix taco seasoning with 1/2 cup water.
- Drain meat/veggie mixture and pasta and add pasta, taco seasoning mix and cheese sauce to meat/veggie mixture.
- Stir until well combined and season with salt and pepper as needed.
Notes
*These Tinkyada rice macaroni noodles work great and don’t get soggy.
**I use a grass fed, organic ground beef and find if I sauté with the veggies, the grease from the meat is enough to coat the pan. But you may need a little oil (olive or avocado oil recommended) if your meat is very lean.
- Prep Time: 10
- Cook Time: 15
- Category: dinner
- Method: stove top
- Cuisine: American
Nutrition
- Serving Size: 1 large bowl
- Calories: 228
- Sugar: 3.5 g
- Sodium: 661.2 mg
- Fat: 3.6 g
- Saturated Fat: 1.3 g
- Trans Fat: 0.1 g
- Carbohydrates: 31.4 g
- Fiber: 3.8 g
- Protein: 21 g
- Cholesterol: 45.2 mg
Keywords: dairy free cheeseburger macaroni