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Serving Size: This recipe serves 4. Pair it with a leafy green salad and lemon vinaigrette for a balanced meal.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on low heat with a splash of almond milk to keep it creamy.
Variations:
Vegan Option: Use plant-based cheese alternatives or nutritional yeast.
Spicy Kick: Add a pinch of cayenne or crushed red pepper (no salt blends).
Protein Boost: Toss in grilled tofu or lentils for a hearty version.
Creamier Texture: Blend in steamed cauliflower for added creaminess without dairy.
FAQ:
Q1: Why is traditional mac and cheese bad for blood pressure?
A: It typically contains high levels of sodium and saturated fats, both of which are known to raise blood pressure and increase heart disease risk.
Q2: Is almond milk really a good alternative?
A: Yes. Unsweetened almond milk is low in calories and sodium, making it a heart-friendly base for sauces.
Q3: Can I make this gluten-free?
A: Absolutely! Use gluten-free chickpea pasta or brown rice pasta as a substitute.
Q4: How do I add flavor without using salt?
A: Spices like garlic powder, onion powder, turmeric, and lemon zest add depth and brightness without any sodium.
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