Quinoa Mac-and-Cheese for Two
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
- 2oz pasta, dry- 1 tsp flour- 1 tsp butter- 1 tsp (Dijon) mustard- 1/2 cup "milk" (in this case, soy milk)- 28g shredded cheese- 1 Tbsp panko bread cumbs- salt and pepper to taste- worcestershire sauce, about 1/4 tsp
Preheat oven to 400F.
Bring a large pot of water to a boil, salt, and cook pasta until not quite al dente. Dry and set aside.
In a small pan heat butter over medium heat until melted. Stir in flour, coat, and cook until a blond roux is formed, at least 30 seconds but probably a minute. Constantly whisking, add milk and cook until smooth, about 2 minutes. Turn off heat, add mustard and cheese. Add worcestershire sauce, if desired. Stir in pasta until fully coated.
Split between two oven-safe ramekins. Top with sprinkles of panko; spray with cooking spray. Bake about 10 minute, or until cheese is bubbling and top is golden; if it will not brown you can put it under the broiler for 30 seconds to a minute.
Serving Size: makes 2 servings, each in a 3/4 cup ramekin
Bring a large pot of water to a boil, salt, and cook pasta until not quite al dente. Dry and set aside.
In a small pan heat butter over medium heat until melted. Stir in flour, coat, and cook until a blond roux is formed, at least 30 seconds but probably a minute. Constantly whisking, add milk and cook until smooth, about 2 minutes. Turn off heat, add mustard and cheese. Add worcestershire sauce, if desired. Stir in pasta until fully coated.
Split between two oven-safe ramekins. Top with sprinkles of panko; spray with cooking spray. Bake about 10 minute, or until cheese is bubbling and top is golden; if it will not brown you can put it under the broiler for 30 seconds to a minute.
Serving Size: makes 2 servings, each in a 3/4 cup ramekin
Nutritional Info Amount Per Serving
- Calories: 200.1
- Total Fat: 6.9 g
- Cholesterol: 15.1 mg
- Sodium: 198.5 mg
- Total Carbs: 27.2 g
- Dietary Fiber: 2.6 g
- Protein: 7.6 g