Garlic Mac and Cheese - GF/DF

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 539.3
  • Total Fat: 18.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 440.9 mg
  • Total Carbs: 80.2 g
  • Dietary Fiber: 7.2 g
  • Protein: 10.8 g

View full nutritional breakdown of Garlic Mac and Cheese - GF/DF calories by ingredient
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Introduction

Great alternative to the real stuff Great alternative to the real stuff
Number of Servings: 4

Ingredients

    10 oz Ancient Harvest Quinoa Pasta Elbows
    4 tbsp Olive Oil
    1 head Garlic
    5 clove Garlic, diced
    .25 Domtata gluten free flour (flour with xanthan gum included)
    .5 tsp Salt
    .5 tsp Pepper, black
    8 tbsp Parma Vegan Parmesan
    4 Tb Bragg - Premium Nutritional Yeast Seasoning
    0.25 cup Ian Panko Breadcrumbs or gluten free Panko
    2 cups Breeze Almond Milk, Original, Unsweetened

Tips

Leftovers kept in the refrigerator for up to 3 days. Reheat in microwave or stove top. Add 1/4 almond milk if too dry.


Directions

Cut off the top of the head of garlic, wrap loosely with foil and drizzle with olive oil. Roast in a 400 degree oven for 45 min to and hour. It will be done when the garlic is soft, very fragrant and slightly brown.
Cook macaroni in a large stock pot of boiling salted water. Cook to package directions about 8-10 minutes. Make sure to stir every 2 minutes so pasta doesn't stick and check to see if done at 8 minutes. Drain pasta and cover with a towel to prevent pasta from drying out.
Heat 4 Tb olive oil in a large skillet over medium heat. Add diced garlic and cook 1-2 minutes.
Add 4 Tb flour and stir. Cook 1 minute.
Add almond milk 1/2 cup at a time. Whisk to prevent clumping. ( if too thick add another 2-3 Tb of almond milk)
Tranfer sauce to a blender and add head of roasted garlic, salt and paper, nutritional yeast, Parmesan cheese and blend on high until creamy and smooth. Adjust salt to taste. Add more if needed.
Return sauce back to the skillet over low heat. Cook 2-3 minutes to thicken.
Add cooked pasta and toss to coat. Top with 1 Tb of nutritional yeast and 1/4 cup Panko breadcrumbs.
Broil on high 1-2 minutes until golden brown.



Serving Size: 4 servings

TAGS:  Vegetarian Meals |

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