Description
A comforting twist on the classic mac and cheese, made with quinoa for a healthier alternative.
Ingredients
Scale
- 2 cups quinoa (rinsed)
- 2 1/4 cups vegetable broth (or chicken broth)
- 1 teaspoon sea salt
- 1/2 teaspoon fresh ground black pepper
- 2 tablespoons butter
- 2 tablespoons organic cornstarch (or arrowroot powder)
- 2 cloves garlic (minced)
- 2 1/2 cups milk
- 3/4 teaspoon dry mustard
- 1/4 teaspoon cayenne pepper
- 12 ounces sharp cheddar cheese (grated)
- 6 ounces Colby cheese (grated)
- 3 ounces gluten free breadcrumbs
Instructions
- Preheat the oven to 350 degrees and spray a 2-quart casserole dish with olive oil to prevent sticking.
- Cook the quinoa in a saucepan by bringing vegetable broth to a boil. Add rinsed quinoa, sea salt, and black pepper, reduce to a simmer, cover, and cook for about 15 minutes.
- Make the creamy sauce by melting butter in a large saucepan over medium heat. Whisk in cornstarch until smooth, then stir in minced garlic and cook until fragrant.
- Pour in the milk gradually while whisking, and continue cooking until the sauce thickens.
- Sprinkle in dry mustard and cayenne pepper, then add grated cheddar and Colby cheese, stirring until melted and creamy.
- Combine the cooked quinoa with the cheese sauce until well mixed.
- Transfer the mixture to the prepared casserole dish and sprinkle gluten-free breadcrumbs on top.
- Bake for about 20-25 minutes until the top is golden.
- Enjoy after letting it cool for a few minutes before serving.
Notes
Customize with your favorite vegetables or cheeses. Make ahead by assembling and refrigerating until ready to bake.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 3g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 30mg