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Grain free Mac and Cheese

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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


  • 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


  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:



Serving Size:


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

Did you make this recipe?

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Friday 27th of October 2017

What the nutritional information?

Kelly Bejelly

Sunday 29th of October 2017

Just added it hun.

John T

Saturday 25th of February 2017

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"?

Kelly Bejelly

Monday 10th of April 2017

I would pour off the oil hun. You can try an aged cheese since younger cheese has this issue.


Sunday 8th of February 2015

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.

Kelly Bejelly

Tuesday 24th of February 2015

Yum! I'm going to try that next time Sarah!


Thursday 18th of July 2013

I don't think I have ever had jicama. I need to try this out.


Wednesday 20th of March 2013

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!

Kelly Bejelly

Thursday 21st of March 2013

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 :)

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