What is it about mac and cheese that addicts every child? Probably the wonderful cheesy taste and the small, soft macaroni pieces. You can use quinoa macaroni (no fat, lots of protein and fiber and a slightly corn taste) to make it much more nutritious or just stick with the standard. See below for online sources for quinoa macaroni. Pronounced <keen wa’>
5 cups cooked elbow macaroni or quinoa macaroni (8 ounces raw)
4 tablespoons butter
4 tablespoons flour
2 cups milk
3/4 cup shredded sharp Cheddar cheese
pepper to taste
Cook the macaroni ahead of time. It typically cooks in 10 minutes but the quinoa macaroni takes only 8 minutes or so.
In a saucepan, melt the butter over medium-low heat. Add the flour to the butter and stir well until the mixture is smooth and bubbly. Gradually add the milk, a quarter cup at a time, stirring constantly until the mixture starts to thicken. Add the cheese and keep on the heat, stirring until the cheese is completely melted. In an 8×10-inch baking dish, alternate layers of macaroni and cheese sauce. Bake in a preheated 350° oven for 20 minutes, or until hot and bubbly.
Sources for Quinoa Macaroni
In your community:
Many health food stores and Whole Foods stores carry it in a box or in bulk. Check there first to avoid paying shipping costs and get it sooner.
The Gluten-Free Mall