- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 416.7
- Total Fat: 9.8 g
- Cholesterol: 29.4 mg
- Sodium: 845.5 mg
- Total Carbs: 53.8 g
- Dietary Fiber: 2.4 g
- Protein: 26.2 g
Karina's Baked Mac & Cheese (GF)Submitted by: BAILEYS7OF9
IntroductionGluten free mac and cheese Gluten free mac and cheese
* Tinkyada Brown Rice Penne Pasta, 12 oz
* Olive Oil, 2 tbsp
* Rice flour, brown, .125 cup
* Milk, nonfat, 2.5 cup
* Cheddar or Colby Cheese, Low Fat, 1.5 cup, shredded
* Cottage Cheese, 1% Milkfat, .75 cup (not packed)
* *Grey Poupon Dijon Mustard, .5 tsp
* Nutmeg, ground, .25 tsp
* Turkey breast meat, 10 ounce(s) cooked
Bring a large pot of salted water to boil. Partially cook the penne until al dente (9-10 minutes). Drain the pasta and rinse in cold water set aside.
In a med saucepan, heat the olive oil over medium heat, stir in the rice flour. Cook and stir the flour for about 10 seconds, slowly add the milk, wisking to blend. Bring mixture to a bubble, then reduce the head to low. Add in shredded cheese, cottage cheese, salt, mustard and nutmet and stir to blend for about 3 minutes till cheese melts.
Pour cooked penne into a 6 cup baking dish, pour the hot cheese sauce over, add the turkey breast and stir to combine.
Bake for 25 minutes. Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user BAILEYS7OF9.