This Nutrient-Packed Mac And Cheese Will Change The Way You Think About Milk

By Katie Dunlop
Katie Dunlop

After a hard workout, I totally understand feeling like you deserve to treat yo’ self. Trust me, I've been there — and I do deserve to treat myself, but that doesn’t mean I want to undo all the hard work I just put in during my sweat session, either.

Sound relatable? If so, I’ve got good news. My blog, Love Sweat Fitness, teamed up with Bustle and Got Milk? to come up with a totally irresistible mac and cheese recipe for you! And I know what you’re thinking: "Katie, mac and cheese is exactly the type of thing that will make my workout pointless!" That may be true of some recipes, but not this one. I’ve packed it with nutrients from milk, chickpea pasta, raw grass-fed cheeses, and hemp seeds.

The thing is, dairy is chock full of the protein and nutrients your body needs to recover after a workout. Swap out some of the less healthy ingredients in most mac and cheese recipes for the ones below, and you’ve got a totally delicious, totally healthy post-workout meal that will fill you up and leave you feeling satisfied.

This is also a great dish if you’re heading to a potluck (or ten) this holiday season. If you want to bring something that people will drool over, then blow their minds when you tell them that it’s secretly healthy, then this recipe is the way to go. It’s packed with protein, vitamins, healthy carbs, and flavor. Check out this #LiveGuiltless recipe below!

Katie Dunlop


  • 1 tbps avocado oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • Sprinkle of salt and pepper
  • 1 tsp hempseeds
  • 1 8 oz. box chickpea pasta (serves 4)
  • 3 c whole milk
  • 2 tbsp cassava flour
  • 1 tbsp dijon mustard
  • 1/2 c raw gruyere cheese
  • 1/2 c raw sharp cheddar
  • 1/2 c raw sheep’s milk cheese
  • 1/2 c raw manchego
  • 2 c cooked broccoli


1. Add olive oil to a pan over medium heat and begin to sauté the onion and garlic until cooked through and slightly browned. Add a pinch of salt and pepper.

2. In a medium saucepan, bring water to boil and cook chickpea pasta according to directions on the box.

Katie Dunlop

3. Pre-heat oven to 400 degrees while pasta finishes cooking.

4. Once pasta is finished, strain it and use the saucepan to begin making the cheese mixture.

5. Over medium heat, add mustard and milk and slowly begin to add in the coconut flour, whisking regularly.

6. Slowly drop in the cheese adding a ½ cup at a time while continuing to stir.

7. Once all cheese is melted, add in the onion and garlic and mix well.

8. Stir in the broccoli and pasta until everything is coated evenly.

Katie Dunlop

9. Finally coat a ceramic or oven safe dish with non-stick spray and place the mac and cheese in the dish.

10. Top with hemp seeds and place in the oven for about 15 minutes.

11. Remove from the oven when the top is lightly browned, plate it, and enjoy!

Katie Dunlop

This post is sponsored by Got Milk?