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
- Pre-heat oven to 350 degrees F.
- 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.
- In a small bowl, whisk together flour, dry mustard and nutmeg.
- 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.
- Add the flour mixture to the onions and cook for a few minutes until the fat is absorbed and you form a roux.
- 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.
- Add in black pepper, 3 cups cheddar cheese (reserve ½ cup for the topping) and Parmesan cheese and combine. Season to taste with salt.
- Stir in pasta and mix until combined.
- Spread the pasta in a 9x9 inch casserole dish.
- In a separate bowl, combine Panko breadcrumbs and 2 tablespoons melted butter. Sprinkle remaining cheddar cheese over the pasta and top that with
- 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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