Your eyes are not deceiving you. With some slight alterations, this comfort food classic delivers the flavor you crave with added health benefits.
Targeted Side Effect: Fatigue
A good source of calcium
Calories: 470; Total Fat: 22 g; Saturated Fat: 6 g; Total Carbohydrates: 32 g; Fiber: 4 g; Protein: 12 g
8 ounces uncooked gluten-free pasta (such as rice or quinoa pasta)
¼ teaspoon iodized salt
2 tablespoons olive oil, divided
4 chicken and apple sausages, cut into thin slices
2 tablespoons gluten-free all-purpose flour or arrowroot
¼ teaspoon white pepper
2 cups almond or rice milk, preferably plain
2⅓ cups shredded nondairy, non-soy cheddar cheese
1. Bring a large pot of salted water to a boil and cook pasta according to directions on package until al dente or slightly undercooked. Drain. Rinse lightly under cool water. Set aside.
2. In a skillet with 2 teaspoons oil, cook sausage until both sides are browned.
3. In a large saucepan, heat remaining oil over low heat. Whisk in flour or arrowroot until well combined and starting to thicken, about two minutes. Season with pepper.
4. Raise heat to medium and add milk slowly, stirring constantly until there are no lumps. Blend in 2 cups shredded cheese, mixing until cheese is completely melted.
5. Stir in pasta and sausage slices. Serve immediately, sprinkling each serving with remaining cheese.
6. Optional: After adding the pasta and sausage to the cheese sauce, transfer to an oven-safe dish and bake at 350°F until lightly browned, 10 to 15 minutes. Start checking early to be sure the cheese doesn’t burn.
Health Tip 101: Almond milk contains healthful amounts of magnesium, manganese, selenium, and vitamin E and is a wonderful dairy substitute for people who are lactose intolerant.