Quinoa Pasta Mac and Cheese

Prep time: 30 minutes | Cook time: 20 minutes | Total time: 50 minutes | Yield: 5 1-cup servings
Quinoa Pasta Mac and Cheese

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

Preparation

STEP 1

Pre-heat oven to 350 degrees F.

STEP 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.

STEP 3

In a small bowl, whisk together flour, dry mustard and nutmeg.

STEP 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.

STEP 5

Add the flour mixture to the onions and cook for a few minutes until the fat is absorbed and you form a roux.

STEP 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.

STEP 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.

STEP 8

Stir in pasta and mix until combined.

STEP 9

Spread the pasta in a 9x9 inch casserole dish.

STEP 10

In a separate bowl, combine Panko breadcrumbs and 2 tablespoons melted butter. Sprinkle remaining cheddar cheese over the pasta and top that with

STEP 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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