Paleo Macaroni and Cheese

As a child, I loved Kraft Macaroni and Cheese.  This was my mother’s favorite go-to item for babysitters and I certainly never complained about it!  However, since going Paleo I have missed cheese noodles.  This got my head thinking about creating a safe Paleo macaroni and cheese.  One that would not upset my tummy and fuel my body.  One of my new favorite activities is to soak cashews.  They create a creamy texture, I just wish cashews were cheaper!  When soaking cashews make sure you pick up a bag of raw cashews.

Paleo Macaroni and Cheese

Paleo Macaroni and Cheese

1/8 tsp dry mustard
1/8 tsp cayenne pepper
1/2 tsp salt
1/2 tsp pepper
2 TBL nutritional yeast
1/2 lemon juice
3/4 cup soaked raw cashews (soaked for 4 hours)
1/3 cup water from soaked cashews
1 spaghetti squash
1.  Preheat oven to 350 degrees
2.  Cook whole spaghetti squash in the microwave for 10 minutes.  Make sure you poke holes into the squash, otherwise you may have an explosion.  Then allow squash to sit for 5 minutes and continue cooking.
3.  While squash is cooking, throw all the other ingredients in a blender.  Blend until all items are smooth.
4.  Once squash in ready, cut in half.  Take out the seeds and middle.  Then shred spaghetti (I use a fork) into a 2 1/2 quart glass container. 
5.  Pour the cheese sauce from the blender over the spaghetti noodles.  Gently mix the ingredients together.  Do not create a mush.
6.  Bake in the oven for 10 minutes.
If you want to take this recipe one step further…take four slices of bacon and cook until nice and crisp.  Remove bacon from the pan and add in 1 thinly sliced leek in the bacon grease.  Allow the onions to cook.  Then remove from heat.  Crunch up the bacon into small pieces and place in the Macaroni and Cheese bowl, with the leeks.  Make sure the bacon and leeks are stirred into the mixture before baking.


*This is great served with Applegate hotdogs.  I just found a new nitrate-free chicken brat company at the health food store and served it with my Mac and Cheese today.


Remember: Sharing is caring!  If you like this recipe, please share with others (click on a widget below)!!!  I watch which recipes get shared the most to decide my creations.  FYI: Chocolate is a HUGE favorite ingredient for the Paleo Gone Sassy followers!!



  1. Bernie says:

    This recipe sounds good! Do you have a way of including the nutritional values?

    • Stacy says:

      I don’t count calories or fat. However, I used an app and it estimates:
      Calories 116.4
      Total Fat 6.4 g
      Saturated Fat 1.1 g
      Polyunsaturated Fat 0.1 g
      Monounsaturated Fat 0.0 g
      Cholesterol 0.0 mg
      Sodium 23.1 mg
      Potassium 176.0 mg
      Total Carbohydrate 12.9 g
      Dietary Fiber 2.6 g
      Sugars 3.9 g
      Protein 4.3 g

  2. I’ve never sub’d cheese with nuts but this is intriguing and I have a Vitamix, so I might just try it.

  3. celio martins says:

    “” We are what we eat “

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  5. Tara says:

    This was delicious! Pretty sure my husband didn’t even know this wasn’t real cheese.

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  8. Cristie says:

    I’m definitely going to try this but use courgette as my noodles. Just can’t find spaghetti squash in England…

    • Stacy says:

      I’m not familiar with courgette’s, but googled it and found out it’s zucchini. I have not had luck with zucchini or yellow squash with this recipe. The spaghetti squash does not go mushy when baking the sauce. I wish I could send you some…but I don’t think it would make it!

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  13. g says:

    how much lemon? is that 1/2 a lemon juiced? 1/2 a tsp lemon juice? it doesnt say a measurement… and do u use the water that you soaked the cashews in?

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