Description
Comforting gluten-free mac & cheese (with dairy-free option).
Ingredients
Scale
- 2 Tablespoons light virgin olive oil, plus more for dish
- 2 tablespoons of quinoa flour
- 2 cups unsweetened almond milk, warmed
- 2 1/4 cups of grated Cheddar cheese + 1 cup if you prefer it cheesier (or Daiya Dairy-Free cheese)
- 1 teaspoon Dijon mustard
- 3/4 pound gluten-free penne, cooked until al dente and drained
- Coarse salt and ground pepper
- Optional: 4 small tops of broccoli, roughly chopped and cooked with the pasta (just add to boiling water, cook for same time and drain with the pasta)
Instructions
- Preheat oven to 350 degrees.
- Grease a 2-quart baking dish with olive oil.
- In a medium saucepan, heat 2 Tablespoons of olive oil.
- Add in quinoa flour and stir for 1 minute.
- Slowly whisk in almond milk and cook, whisking constantly, until thickened, about 3 minutes. Remove from heat and stir in 2 cups of cheddar (or Daiya Dairy-Free cheese) and mustard until smooth; season with salt and pepper.
- Add pasta (and broccoli) and stir to coat; transfer to baking dish.
- Top with 1/4 cup of grated cheddar.
- Bake until sauce is bubbling,15 to 20 minutes.
- Broil for 2-3 minutes to get crunchy top.
- Serve hot, top with a little paprika, rosemary, salt and pepper or your preference.
Notes
- I made this dish with 2 1/4 cups of cheese and felt it was plenty. Many recipes call for 3-6 cups of grated cheese – I felt that was too much. Add extra grated cheese according to your cheese preferences!
- Prep Time: 15
- Cook Time: 15
Nutrition
- Serving Size: 6