A little Mac, a little “cheese,” and even a little bit of chicken.

Throw in some cilantro and sprinkle with some crispy pancetta…

… and you’ve got yourself more than a meal!

Don’t get me wrong, I love cheese. I adore it, in fact.
But sometimes, a girl needs an alternative.
So with a bit of vegan curiosity and creativity, our bellies are filled with a vegan and grain-free version of the traditional mac n’ cheese we all remember from childhood, but also topped with the sustenance of slowly cooked pulled chicken, the salty sweet deliciousness of pancetta “chips,” and, of course, the delightful dealio of cilantro.

Paleo Mac n’ Cheese with Chicken and Pancetta Chips

2 Tbs. butter (or coconut butter for the vegan version)
1 large parsnip, peeled and shredded
1 large yellow squash, shredded
2 cups broccoli slaw
sea salt and pepper

2 cups cooked butternut squash
1 cup veggie broth
2 Tbs. nutritional yeast
sea salt and pepper

2 large chicken breasts, simmered in veggie broth and shredded
2-3 oz. Oven Crispy Pancetta chips (recipe here)
1 bunch fresh cilantro, chopped

In a large skillet over medium heat, melt the butter or oil. Add the veggies and stir. Cover and cook until soft and wonderful. Add additional butter or oil, if necessary.

Meanwhile, in a medium stock pot, bring the squash and veggie broth to a simmer, reducing until the squash really begins to break down. Transfer to a high speed blender or using an immersion blender, whir until smooth. Add the yeast and salt and pepper, creating the “cheese” flavor and silky smooth sauciness. Add a little butter too, if you’d like.

Once the veggies are soft, pour the cheesy sauce over and thoroughly mix.

If you dare to venture beyond the vegan venture, this is the time to top with the moist and juicy shredded chicken, cilantro, and Oven Crispy Pancetta chips!