Deidra Mangus

What you need:

• 4oz dry whole wheat macaroni
• 4 tsp organic grass-fed butter
• 2 tbsp. unbleached whole wheat flour
• 1 1/2 cups unsweetened almond milk
• 1 1/4 cups freshly grated extra-sharp cheddar cheese
• 3 cups cooked, chopped boneless, skinless chicken breasts (I like using leftover grilled chicken)
• 4 cups chopped steamed broccoli florets
• 1 tsp sea salt
• 1/2 tsp black pepper

What you need to do:

1. Cook macaroni as per box directions (unless it says use salt and oil – skip that!)
2. Melt butter in a large saucepan over medium heat
3. Add flour; cook, whisking constantly for 1 minute (will be brown, but do not let it burn!)
4. Slowly which in almond milk; constantly whisking for 1-2 minutes or until thickens and is lump free
5. Reduce heat to low and add cheese, whisking until melted – about 2-3 minutes
6. Add chicken, broccoli, salt and pepper – cook for about 1 minute, stirring constantly.
7. Cook until heated through.
8. Serve immediately

21 Day Fixers – 1/2 green, 1/2 yellow, 1/2 red, 1 blue, 1/2 tsp

Nutritional Facts:
Total Fat – 10gm
Calories – 245
Sodium – 486mg
Fiber – 2g
Sugars – 0g
Protein – 25g

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