PREP TIME: 10 MINUTES TOTAL TIME: 40 MINUTES MAKES 4 SERVINGS MUFA: OLIVE OIL
You probably won’t have any trouble enticing your family to eat this creamy macaroni and cheese casserole. You can even keep the MUFA a secret if you want.
4 ounces gluten-free quinoa elbow pasta
3 tablespoons gluten-free bread crumbs
4 tablespoons olive oil, divided
2 tablespoons gluten-free all-purpose flour
½ teaspoon paprika
½ teaspoon salt
2 cups fat-free milk
½ cup shredded reduced-fat Cheddar cheese
1. Preheat the oven to 350°F. Coat an 8″ x 8″ baking dish with cooking spray.
2. Bring a medium pot of water to a boil. Add the pasta and cook according to package directions. Drain, rinse with cold water, and drain again. Set aside.
3. In a small bowl, combine the bread crumbs and 2 teaspoons of the oil with a fork until evenly coated.
4. In a large saucepan over medium-high heat, warm the remaining oil. Whisk in the flour, paprika, and salt until smooth. Gradually whisk in the milk, whisking constantly. Cook, whisking, for 5 minutes, or until thickened. Remove from the heat. Stir in the cheese until melted. Stir in the reserved pasta. Pour into the prepared baking dish. Top evenly with the crumb mixture.
5. Bake for 15 minutes, or until the edges are bubbly and the topping is browned. Let stand for 10 minutes before serving.
Nutrition per serving: 343 calories, 10 g protein, 37 g carbohydrates, 18 g total fat, 3.5 g saturated fat, 3 g fiber, 484 mg sodium
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Serve with 1 cup of steamed broccoli (55). TOTAL MEAL: 398 calories |