Recipe of the Month
This delicious recipe is a great alternative for those who are lactose intolerant because Cabot cheese contains 0 lactose & Parmesan cheese contains very little lactose, too. This dish is warm and creamy, just like regular Mac n Cheese, making it a great side at a holiday meal. The addition of broccoli makes this recipe rich in vitamin C, K, A, folate, manganese and fiber.
Servings: 8; Serving Size: 1 cup
Recipe adapted from Skinnytaste.com
- 12 oz organic Fusilli pasta
- 1 ½ tablespoons butter
- ¼ cup yellow onion, minced
- ¼ cup quinoa flour
- 2 cups almond milk (regular)
- 1 cup chicken or vegetable broth
- 8 oz (2 cups) reduced-fat Cabot cheddar cheese
- 12 oz fresh broccoli florets
- 2 tablespoons shredded parmesan (we used Whole Foods 365 Artisan Blend 3 Cheese)
- ¼ cup Italian or seasoned bread crumbs
- Salt, black pepper, crushed red pepper flakes to taste
- Coconut oil cooking spray
1. Cook pasta according to package directions and add broccoli florets to water at the last 2 minutes that the pasta is cooking. Spray a 9×9-baking dish with cooking spray. Preheat oven to 375F.
2. In a large skillet, melt butter. Add onion and cook over low heat about 2 minutes.
3. Add flour and cook another minute, or until the flour is golden and well combined.
4. Add milk and chicken broth and whisk, raising heat to medium-high until it comes to a boil; cook about 5 minutes or until the sauce becomes smooth and thick. Season with salt, black pepper, and red pepper flakes.
5. Once the sauce is thick, remove from heat and add cheese and mix well until cheese is melted. Adjust salt and pepper to taste.
6. Add cooked macaroni and broccoli and mix well. Pour into prepared baking dish. Top with shredded cheese and breadcrumbs.
7. Bake for 20-25 minutes, then broil for a few minutes to get the breadcrumbs golden.