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Last Updated on December 6, 2020
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.
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!
Grain free Mac and Cheese
Ingredients
- 1/2 cup creme fraiche
- 1/2 cup heavy cream
- 2 tablespoons yellow mustard
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 lb Jicama, cut into 1/4 x 1/4 x 1 pieces
- 1/2 cup minced onion
- 3 cups Sharp Cheddar Cheese, shredded
Instructions
- In a medium bowl add the creme fraiche,heavy cream, sea salt, black pepper and yellow mustard.
- Mix until combined.
- Next add in the onion and jicama and coat well.
- Lastly add in the shredded cheese and combine until well blended.
- Scoop the mixture into a small greased baking pan and bake in your oven at 350 degrees for 45 - 50 minutes.
Nutrition Information:
Yield:
4Serving Size:
gAmount Per Serving: Calories: 627Saturated Fat: 32gCholesterol: 157mgSodium: 934mgCarbohydrates: 14gFiber: 6gSugar: 3gProtein: 25g
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How delicious does this look!?!? I made a cheesy bacon and cauliflower skillet not too long ago to satisfy a mac & cheese craving, but the jicama looks like it would be a fantastic variation!
Mmmm, I love any kind of mac and cheese!!
Ooh, yum!!
It can be done! Hubs will be excited.
my comfort food! I love mac and cheese and so does my oldest!
Looks good. Could you do some sort of a gnocchi & cheese? That might be good, but Mr. Bejelly might not be keen on it.
Yum!
One of my guilty pleasures!
I like the idea of trying it with jicama. It sure looks tasty, K!
That looks so good! My son’s favorite food is mac & cheese, so it’s nice to know that it can be done paleo.
That looks great!
YUMMY!! Thanks for sharing! this looks great!
Nom nom. You come up with the most amazing recipes!
This looks awesome. I can’t find jicama around here. What can I sub for it?
You could try turnips or parsnips. I’m not sure how it would turn out though.
Technically, it’s a jicama gratin.
Yes, it is that too lol 🙂
I can’t believe you can make mac ‘n cheese with jicama. I have to try this.
I think this is a great idea for people who need or want to go grain-free.
Love Mac and Cheese! I think this looks better than the old Southern kind my mom used to make.
You just can’t go wrong with mac and cheese! yum!
Love the idea of using jicama! We have had something similar using spaghetti squash.
I wonder if this would be a better alternative with my high cholesterol since it has cheese? Looks delish as always 🙂
Jicama in mac & cheese?! That is such an awesome idea. You are so creative when it comes to remaking recipes into paleo versions!
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.
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! 🙂
Wow, I never would have thought to use it as a cream of wheat sub – really nifty idea. I hope you like it Lauren 🙂
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!
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 🙂
I don’t think I have ever had jicama. I need to try this out.
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.
Yum! I’m going to try that next time Sarah!
I just made this and it was fantastic! One thing that turned my kids off though was the separating of the oil. Do you have any suggestions as to how to keep the cheese sauce “together”?
I would pour off the oil hun. You can try an aged cheese since younger cheese has this issue.
What the nutritional information?
Just added it hun.
You can also use Miracle Noodles in place of the jicama.