Quinoa Mac and Cheese – It’s Gluten Free! Uncooked quinoa, cooked according to package directions. Gluten free flour of choice (get this, all I had was my 8 month old baby’s infant rice cereal! I used it and it worked perfectly! Remove milk from heat and add 5 cups of cheese, nutmeg, and salt and pepper to taste. Whisk together until fully incorporated. In a large bowl, add cooked quinoa and shallots to the cheese sauce and stir to fully incorporate. Add to 9 X 13” greased baking dish. Top with panko bread crumbs and reserved cheese. Add quinoa, broccoli, broth and water to a large sauce pan. Bring the mixture to a boil, stir and then cover and reduce to simmer for 15 – 20 minutes.
Serve up plant-based, gluten-free greatness every day of the week. In our kitchen, ancient never gets old. Our products take time-tested, plant-based, nutrient-dense ingredients and turn them into delicious, real foods that are ready for real life.
For years, we’ve heard requests from a growing group of mac & cheese fans for a gluten free version of their favorite comfort food. So we hopped into the kitchen to cook up something wholesome AND delicious, with quinoa lovers in mind. Meet Annie’s Quinoa Rice Pasta & White Cheddar Mac. This easy, cheesy weeknight win is made with real cheese and gluten free goodness that everybunny will enjoy. Perfect for lunch time, dinner time, or anytime you’re digging something downright delicious.
Made with Goodness:
- Gluten Free
- 9g protein per serving
- Made with 100% real cheese
- Cheese from cows raised without antibiotics or synthetic hormones, and not treated with rBST (no significant difference has been shown between milk derived from rBST-treated and non rBST-treated cows).
- No artificial flavors, synthetic colors, or synthetic preservatives
- We work with trusted suppliers to source only non-GMO ingredients
Ingredients
Quinoa And Rice Pasta (Quinoa Flour, White Rice Flour), Dried Cheddar Cheese (Cultured Pasteurized Milk, Salt, Non-Animal Enzymes), Whey, Butter, Nonfat Milk, Salt, Sodium Phosphate, Silicon Dioxide (For Anticaking).
Preparation
BOIL:
6 cups water in a medium saucepan.
STIR IN:
Super smash bros 4 wii u iso. pasta, bring to boil. Cook 6-8 minutes, or until done, stirring occasionally.
DRAIN PASTA:
ADD:
3 Tbsp lowfat milk to the warm saucepan.
(OPTIONAL: Add 2 Tbsp unsalted butter for richer flavor)SPRINKLE:
ADD:
cooked pasta back to saucepan and stir well.
Annie's Suggestions:
For a RICHER flavor, add 2 Tbsp unsalted butter!
For a CREAMY, TANGY version, replace milk with 1/2 cup yogurt!
Nutrition Facts
| Amount Per Serving | Mix | As prepared | |
|---|---|---|---|
| Calories | 310 | 320 | |
| Calories from Fat | 60 | 60 | |
| % Daily Value * | |||
| Total Fat 6g* | 10% | 10% | |
| Saturated Fat 3g | 14% | 14% | |
| Trans Fat 0g | |||
| Cholesterol 10mg | 4% | 4% | |
| Sodium 510mg | 21% | 22% | |
| Total Carbohydrate 57g | 19% | 20% | |
| Dietary Fiber 4g | 15% | 15% | |
| Total Sugars 5g | |||
| Protein 9g | 15% | 18% | |
| Vitamin A | 2% | 2% | |
| Vitamin C | 0% | 0% | |
| Calcium | 10% | 15% | |
| Iron | 10% | 10% | |
| Thiamin | 10% | 10% | |
| Folic Acid | 15% | 15% | |
| * Amount in Mix. As prepared with 3 Tbsp lowfat milk, one serving provides 6g total fat, 520mg sodium, 59g total carb. (6g sugars), and I Og protein. | |||
| ** Percent Daily Values (DV) are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |||
Gluten free goodness that everybunny can agree on.
Here at Annie’s, we believe everybunny should be able to enjoy their favorite foods. That’s why we work our tails off to make delicious, gluten free goodies to treat taste buds, big & small.
Gluten Free Quinoa Mac And Cheese Recipes
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No mushy gluten-free noodles here! This gluten-free macaroni and cheese recipe will satisfy that craving you've had for this creamy dish. This gluten-free macaroni and cheese is packed with chard—which brings a lot of great nutrients to this dish—and topped with a flavorful sage breadcrumb.
This recipe was provided by Kristine Kidd, author of Weeknight Gluten-Free.
Makes 4 servings
Ingredients
Olive oil, 1 1/2 tablespoons
Large onion, 1/2, finely chopped
Chard, 1/2 large bunch, stems trimmed, leaves chopped
Kosher salt and freshly ground pepper
Heavy cream, 1/2 cup (4 fl oz/125 ml)
Gluten-free elbow or shell pasta, 8 oz (250 g), (I like Ancient Harvest)
Fresh sage, 1 tablespoon minced
Gluten-free bread, 1 slice, ground to crumbs in a food processor (about 1/2 cup/1 oz/30 g crumbs)
Aged Gruyère cheese, 1 cup (about 3 oz) grated
Parmesan cheese, 2 tablespoons freshly grated
How To Make It
- In a large nonstick skillet over medium heat, warm 1 tablespoon of the oil. Add the onion and sauté until beginning to soften, about 4 minutes. Add the chard and sprinkle with salt and pepper. Sauté until the chard is tender, about 4 minutes. Stir in the cream and remove from the heat.
- Meanwhile, bring a large pot three-fourths full of salted water to a boil. Add the pasta and stir well. Cook until the pasta is al dente, stirring frequently, about 7 minutes.
- In a small nonstick skillet over medium heat, warm the remaining 1/2 tablespoon oil. Add the sage and stir until fragrant, about 30 seconds. Add the breadcrumbs and cook until browned and crisp, stirring frequently—about 4 minutes. Season to taste with salt and pepper.
- Reserve 1/2 cup (4 fl oz/125 ml) of the pasta cooking water. Drain the pasta. Add the pasta to the skillet with the chard. Add both kinds of cheese and stir over medium heat until the cheeses melt and the pasta is coated, thinning with the pasta cooking liquid as needed. Season to taste with salt and a generous amount of pepper. Divide the pasta among 4 warmed plates. Sprinkle with the breadcrumbs and serve right away.
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