Description
A delightful twist on a comforting favorite, using protein-packed quinoa for a wholesome, creamy mac and cheese.
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 your oven to 350°F (175°C). Spray a 2-quart casserole dish with olive oil.
- Cook the rinsed quinoa, vegetable broth, sea salt, and black pepper in a medium pan until the quinoa is tender.
- Make the sauce by melting butter in a large saucepan, adding garlic, and whisking in cornstarch until smooth.
- Whisk in the milk until smooth; add dry mustard and cayenne, whisking until thickened.
- Add sharp cheddar and Colby cheese to the sauce until melted and creamy.
- Combine the cooked quinoa with the cheese sauce, ensuring it’s well coated.
- Transfer the mixture to the prepared dish and sprinkle breadcrumbs on top.
- Bake for 25-30 minutes until golden and bubbling.
- Serve warm and enjoy!
Notes
Leftovers can be stored in an airtight container for up to 3 days. Reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 6g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg