1. Bring a skillet sprayed with nonstick spray to medium-high heat on the stove.
2. Add slaw, sliced tomatoes, and 1/4 cup water. Stirring occasionally, cook until water has evaporated and slaw has softened slightly, about 5 to 8 minutes.
3. Meanwhile, heat another large skillet to low heat, and melt your ghee. Once it's melted, add the gluten-free flour of your choice, and whisk together until the flour absorbs the butter and the mixture thickens. Then, add your almond milk, and continue whisking until your sauce is nice and creamy.
4. Add the cooked broccoli slaw and shredded cheese to the large skillet with the sauce, and mix to combine.
5. Serve up your mac and cheese, and dig in!

Source: Calorie Count [1]