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Creamy Alkaline Mac-N-Cheese

Use the recipe below or check out the Nutritional App to find other electric dish options.

created by: FoodforNegus


Velveeta who?? This mac and cheese is creamy, savory, and cheesy without the cheese! Perfect for us cheese lovers!

Yields: 4 servings | Prep Time: 5 mins | Cook Time: 20 mins |Total Time: 25 mins


  • 1 Butternut Squash, seeds & skin removed, cubed

  • 4 cups spring water

  • 1 1/2 tsp pure sea salt, divided

  • 1/4 white onion

  • 4 key limes, juice

  • 5 oz pure creamed coconut (coconut cream)

  • 1 tsp onion powder

  • 1 tsp cayenne pepper

  • 1 tsp dried basil

  • 1 tsp dried dill

  • 1 tsp dried oregano

  • 1 box approved pasta of your choice (kamut, chickpea, spelt, etc.)

  • 1 diced green onion*


**see app for approve foods


Cheesy Sauce
  1. Add water, cubed butternut squash, and 1/2 tsp sea salt to a large pot and bring to a boil. Boil until butternut squash is tender and soft enough to easy stick a knife into. Remove from heat and let cool.

  2. Once squash has cooled, pour cooked squash with remaining water into a blender. Add onion, 1 tsp sea salt, key lime juice, coconut cream, onion powder, basil, dill, and oregano. Blend until smooth (1-2 mins)

  3. Taste and adjust seasonings to your taste.

  1. Follow directions on the box of the pasta for cooking times. Once cooked, drain pasta and pour into a large mixing bowl. Pour cheese sauce over noodles and fold sauce into pasta until well coated.

  2. Stir in green onions and additional seasons to you taste. Top with fresh basil and serve immediately.



  • Make sure the only ingredient inside your coconut cream is coconut and water (no guar gum or other additives).

  • When selecting a pasta, make sure to check the ingredients only include approved items (no unapproved grains or additives).

  • You can spice up the cheese with a habanero pepper and use a nacho cheese dipping sauce as well!

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