Enjoy this Mac & Cheese recipe by @zazachef_cook.eat.repeat using Ancient Harvest Traditional Quinoa to make this dish.
Total Time: 25 minutes
Ingredients
1 cup Ancient Harvest Traditional Quinoa
2 cups bone chicken broth
1 tsp sea salt
½ tsp fresh ground black pepper
2 Tbsp butter + 1 Tbsp butter
2 Tbsp gluten-free all-purpose flour
2 tsp garlic powder
2 cups oat milk (or any milk)
¾ tsp dry mustard
¼ tsp cayenne pepper
1 tsp salt
12 oz medium cheddar cheese grated
¼ cup gluten-free breadcrumbs
Directions
In a medium-size pan over high heat bring the broth to a boil add the Ancient Harvest Traditional Quinoa, stir, turn the heat to low, and cover. Cook for 15-20 minutes, it usually takes a few minutes extra when you cook with quinoa with broth as opposed to water. Remove from the heat and let it sit for 5 to 10 minutes with the lid on. Remove the lid, fluff the quinoa, and set aside.
In the meantime, heat the butter in a medium saucepan to medium to low heat. Add the gluten-free flour, stirring until smooth for 2 to 3 minutes. Gradually add in milk, whisking to combine. Cook, stirring often until thickened, about 4 to 5 minutes. Reduce heat to low and stir in garlic, mustard, cayenne, and cheddar. Cook over low until the cheese is melted. Stir in the quinoa and mix well. Transfer the mixture to a prepared pan or individual muffin cups.
In a small skillet over moderate heat, melt the remaining 1 tablespoon of butter. Stir in the breadcrumbs and cook, stirring, until they are golden and toasted, 3 to 5 minutes. Sprinkle the toasted breadcrumbs over the tops of the quinoa and cheese.
Bake until golden and bubbling, about 15 minutes. Let the quinoa cheese cool for 5 minutes before serving.
Servings: 4