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Last Updated on December 6, 2020

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!

Grain Free Paleo Mac and Cheese
Yield: 4

Grain free Mac and Cheese

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

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

  1. In a medium bowl add the creme fraiche,heavy cream, 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.

Nutrition Information:

Yield:

4

Serving Size:

g

Amount Per Serving: Calories: 627Saturated Fat: 32gCholesterol: 157mgSodium: 934mgCarbohydrates: 14gFiber: 6gSugar: 3gProtein: 25g

Did you make this recipe?

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41 Comments

    1. 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. 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. 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!

    1. 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. 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.

  4. 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”?