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Healthy Gluten Free Mac and Cheese

Posted Oct 25 2010 7:01pm
One thing I really miss about gluten is being able to order baked mac and cheese. Sure, there are some yummy gluten free out-of-the-box options but the nutritional value makes me cringe! So I came across this recipe and altered it to my needs (gf needs that is). 





  • 1 8 oz. box of quinoa elbow macaroni
  • 10 oz. of butternut squash soup
  • 1 cup of 1 percent lowfat milk
  • 2 ounces extra-sharp Cheddar, grated 
  • 1 ounces Monterey Jack cheese, grated 
  • 1/4 cup part-skim ricotta cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon powdered mustard
  • dash cayenne pepper
  • DirectionsPreheat the oven to 375 degrees F. Coat a 8 by 8-inch baking pan with cooking spray.
    Bring a large pot of water to a boil. Add the macaroni and cook until tender but firm, about 5 to 8 minutes. Drain and transfer to a large bowl.
    Meanwhile, place the squash soup and milk into a large saucepan and cook over a low heat, stirring occasionally. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove the pan from heat and stir in the Cheddar, Jack cheese, ricotta cheese, salt, mustard and cayenne pepper. Pour cheese mixture over the macaroni and stir to combine. Transfer the macaroni and cheese to the baking dish.Cook for 20 mins. I also sprinkled a gf bread crumb/parm and evoo mixture on top and broiled for an additional 2 mins.Enjoy!


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