Grain free Mac and Cheese

Paleo Mac and Cheese


Mac and Cheese is one of the things I miss on the Paleo diet.    There is nothing more comforting and reminds me more of home than this dish so I knew I had to come up with a recipe.

Now, Mr. Bejelly is picky and a texture person.  He will not eat anything that is soft so I could not use cauliflower.  I decided to try out Jicama in this grain free mac and cheese  and it really gives this dish a sweet crispy texture that can’t be beat and works well with all the dairy in this recipe.

Grain Free Paleo Mac and Cheese


This reheats wonderfully and the smell is just heavenly when it’s baking away in your oven (Seriously it will make your house smell like a big hug).  Even with Spring approaching the smell just took me back to Fall.  I hope you like it!

4.5 from 4 reviews
Grain free Mac and Cheese
Prep time
Cook time
Total time
Serves: 4
  • ½ cup of creme fraiche
  • ½ cup of half and half
  • 2 tablespoons of yellow mustard
  • ½ teaspoon of sea salt
  • ½ teaspoon of black pepper
  • 1 lb of Jicama, cut into ¼ x ¼ x 1 pieces
  • ½ cup of minced onion
  • 3 cups of shredded Sharp Cheddar Cheese
  1. In a medium bowl add the creme fraiche, half and half, sea salt, black pepper and yellow mustard.
  2. Mix until combined.
  3. Next add in the onion and jicama and coat well.
  4. Lastly add in the shredded cheese and combine until well blended.
  5. Scoop the mixture into a small greased baking pan and bake in your oven at 350 degrees for 45 - 50 minutes.


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    • says

      Aw, thanks. I also have to work around my husbands taste buds too. I would totally have made this with spaghetti squash instead, lol. The jicama is awesome though with it’s sweet, crispy taste.

  1. says

    What a cool idea! I just recently saw jicama used as a ‘cream of wheat’ substitute. I’ve only ever had it raw, so I will have to give this a try! :-)

  2. says

    So, I made this tonight, thank you for the recipe. The cheese sauce was absolutely perfect, but the jicama was way too hard/crunchy. I believe that this recipe could reach its potential when we first boil the jicama, then bake it alone (to remove the water), let it cool a bit, and only then add it to the recipe. Next time I do it, I intend to first cook the jicama first.

    BTW, I also added some shelled langostino in there (from Trader Joe’s), and these were actually very, very good. Much better than shrimp and they fit perfectly in this recipe!

    • says

      Aw, lazy tip, you could also throw the Jicama in a crock pot in the morning so you can bake it later that night. My husband does not do soft and mushy veggies so to get him to eat it, it has to be crunchy :) Langostino sounds like an amazing addition and I’m going to try that next time I make this :)

  3. Sarah says

    I didn’t think this tasted anything like Mac and cheese. Instead it reminded me of cheesy potatoes! Really good nonetheless. Would go perfectly with eggs in the morning or as a side dish with dinner.


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