Baked Macaroni and Cheese

I have taken the classic recipe and made this one of our favorite meals. This version is much healthier than the original recipe.

I have taken the classic recipe and made this one of our favorite meals.  This version is much healthier than the original recipe found on boxes of elbow noodles.

Makes 6 servings.

Ingredients:

2 Tbsp. organic corn starch

1 tsp. Celtic sea salt

1/2 tsp. dry mustard

1/4 tsp. pepper

2-1/2 cups plant-based milk (almond, oat, brown rice or soy)

2 Tbsp. organic unsalted butter

8 oz. shredded organic cheddar cheese (I use Organic Valley brand)

8 oz. spelt or quinoa* elbow noodles, cooked 6 minutes and drained

Preparation:

In a medium sauce pan combine corn starch, salt, dry mustard, and pepper.

Stir in milk until smooth.  Add butter.

Stirring constantly, bring to a boil over medium-high heat and boil one (1) minute.

Remove from heat.

Reserve 1/4 cup cheese for topping.  Stir in remaining cheese until melted.

Add elbows and mix.

Pour into a greased 2-quart casserole dish.  Sprinkle with reserved cheese.

Bake uncovered in 375 degree oven 25 minutes or until hot and bubbly.

*Note: Quinoa is pronounced “keenwa” and is a wheat and gluten-free alternative to wheat noodles.

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