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Quinoa Pasta Mac and Cheese

Quinoa Pasta Mac and Cheese

 

Prep time: 30 minutes

Cook time: 20 minutes

Total time: 50 minutes

Yield: 5 1-cup servings

 

Ingredients:

  • 1 package Pereg Gourmet Quinoa Curvo Rigate (8oz)
  • 2 ½ tablespoons all-purpose flour (or brown rice flour)
  • 1 teaspoon dry mustard
  • ¼ teaspoon nutmeg
  • 4 tablespoons butter, plus more to butter the pan
  • 1 small onion, diced
  • Salt
  • 2 cups milk (2% or whole milk)
  • ½ teaspoon black pepper
  • 10 ounces sharp cheddar cheese (about 3½ cups)
  • 1 cup shredded Parmesan cheese
  • ½ cup Panko breadcrumbs
  • 2 Tablespoons butter, melted

 

  1. Pre-heat oven to 350 degrees F.
  2. Bring 4-6 quarts of water with ½ tablespoon salt to a boil in a large stockpot. Add pasta and return to a rapid boil. Cook uncovered stirring occasionally until pasta is al dente, about 6 minutes. Drain well and set aside.
  3. In a small bowl, whisk together flour, dry mustard and nutmeg.
  4. In a large stockpot, melt 4 tablespoons butter over medium heat. Then add onions and a pinch of salt and sauté until onions are translucent, 5-7 minutes.
  5. Add the flour mixture to the onions and cook for a few minutes until the fat is absorbed and you form a roux.
  6. Then add in the two cups milk and bring to a simmer over medium-high heat. Simmer for 5-10 minutes until sauce is think and smooth.
  7. Add in black pepper, 3 cups cheddar cheese (reserve ½ cup for the topping) and Parmesan cheese and combine. Season to taste with salt.
  8. Stir in pasta and mix until combined.
  9. Spread the pasta in a 9x9 inch casserole dish.
  10. In a separate bowl, combine Panko breadcrumbs and 2 tablespoons melted butter. Sprinkle remaining cheddar cheese over the pasta and top that with
  11. Bake for 15-20 minutes (uncovered) until cheese is bubbly and the top is lightly browned. Let cool 5 minutes and serve.

 

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