Mac and Cheese | goodmotherdiet

Let’s face it – it’s all about the cheese, yummy, oozy, bubbling, crispy deliciousness, creating the ultimate in comfort foods. Much of the country, the east coast in particular, is trapped inside due to piles and piles of snow and in great need of something warm and cozy. The rest of us just like comfort food. How about everyone’s favorite Mac and Cheese but with a twist? Macaroni and Cheese was a childhood favorite of mine. My mom used to make is from scratch (none of that boxed stuff) and bake it in the oven until the top was brown and crispy. What a treat! It wasn’t until I was in college and looking for cheap food to make in my dorm room that I discovered Kraft Macaroni and Cheese (along with that other ubiquitous college staple, Ramen Noodles). That tasted pretty good to a starving college student too but I’m not sure how much actual food is in there. It would be a game changer to find a Mac and Cheese that we love that loves us back. I know quinoa isn’t a traditional ingredient in Mac and Cheese but it’s so much healthier than macaroni which is a delicious foil for the cheese but really is just empty carbs, providing very little nutrition, mostly calories. But maybe we can have it all. I spotted this recipe for Quinoa ‘Mac’ and Cheese from Just a Pinch Recipes and decided to give it a whirl, since I appear to be on a quinoa kick (there are worse things I suppose). My recipe below is an adaptation of the original.

This recipe calls for white quinoa, which is fluffier than the colored versions. I will not make you read about the virtues of quinoa again, since I did that on Monday when I posted my recipe for Quinoa Salad with Artichokes, Olives and Chickpeas which was quite tasty, however if you want to read about why you should be eating more quinoa click HERE. I used sharp cheddar, whole milk from, Strauss Family Farms, and pasture raised eggs, both local growers, whom I am becoming quite passionate about supporting. Please, please, please think again before buying factory farmed milk and eggs. Our animals deserve better. Every time you buy organic products of any kind that have been raised or grown out in a field or pasture you are encouraging more farmers to do the same. This recipe can be made vegan by substituting vegan cheddar cheese, almond milk and a thickener like flour. For another wheatless ‘Mac’ and Cheese recipe, check out my Cauliflower “Mac’ and Cheese post, yum!

TIPS: If you like it extra creamy, use a bit more milk, or cream ,and cheese as quinoa absorbs more liquid than pasta does. It will look runny when you put it in the oven but will firm as it cooks. Next time I will be tempted to use a variety of cheese. This would be a great use for those odds and ends of cheeses left in your refrigerator. Just grate them all together and toss with the other ingredients. For a larger portion double the recipe and use a 13×9 pan.

QUINOA ‘MAC’ AND CHEESE

3/4 cup quinoa
1 1/2 cup sharp cheddar cheese (plus more if desired for topping)
3/4 cup milk (or cream)
1 large egg
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp red pepper flakes (optional)

Rinse and cook quinoa according to instructions. Cover and set aside.

Preheat oven to 350 F. Coat 8×8 inch dish with butter or cooking spray.

Whisk together eggs and milk in large bowl. Add garlic, salt, red pepper flakes.

Fold together quinoa, egg mixture and cheese until cheese is evenly distributed.

Pour into prepared baking dish and bake 30-35 mins, until top is browned.

You can top with more cheese to make a cheesy crust 10 minutes after cooking, if desired. To test for doneness, press a finger into top. If liquid appears, cook a bit longer, or until the casserole is firm.

Quinoa 'Mac' and Cheese

Servings: 4
Time: 50 minutes
Difficulty: easy
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3/4 cup quinoa
1 1/2 cup sharp cheddar cheese (plus more if desired for topping)
3/4 cup milk (or cream)
1 large egg
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp red pepper flakes (optional)

Rinse and cook quinoa according to instructions. Cover and set aside.
Preheat oven to 350 F.
Coat 8×8 inch dish with butter or cooking spray.
Whisk together eggs and milk in large bowl. Add garlic, salt, red pepper flakes.
Fold together quinoa, egg mixture and cheese until cheese is evenly distributed.
Pour into prepared baking dish and bake 30-35 mins, until top is browned.
You can top with more cheese to make a cheesy crust 10 minutes after cooking, if desired. To test for doneness, press a finger into top. If liquid appears, cook a bit longer, or until the casserole is firm.

Wow, this is my 100th post! I’ve certainly learned a lot since publishing my first recipe, Green Curry Tofu, on November 25, 2013. I had never even been on a blog before starting Goodmotherdiet, so it has been quite a learning curve. I got a domaine name on WordPress and suddenly, I was a blogger! Every new techie thing I have learned, has been a major victory, like successfully uploading photos and then figuring out how to make them larger than a thumbnail; or adding links that work and making my recipes printable. I’m even writing code! What? Six months ago I didn’t even know what that was! My thought processes and food choices have also evolved. It’s been over a year since I’ve eaten meat, other than the occasional free range chicken, and I feel good about the evolution, but I promised myself not to make any permanent changes, or edits to my About Page, until GMD turns one in November. There will definitely be some edits since I now have a different and stronger perspective than when I started. It’s interesting how just a simple change in diet can also change your way of thinking. Anyway, thanks for joining me on this journey. I hope you’re enjoying the ride… You can follow me via email by clicking the Follow Me button or you can Like the Goodmotherdiet Facebook Page, both top left of the screen.

Deciding what to feature for my 100th post which happens to fall on a Wheatless Wednesday, was a challenge until I came across a recipe for Cauliflower ‘Mac’ and Cheese on Tabitha’s Gluten Free Dishes, which is a great blog that I follow. What is more iconic or American than Macaroni and Cheese? Nothing is quite so comforting as a big bowl of yummy, creamy cheesiness! How about a Mac and Cheese that has no actual pasta but still satisfies that craving? Many versions of Cauliflower Mac and Cheese are available including those by Dr Oz and Rachel Ray. Most recipes include heavy cream and cream cheese. I have opted to make a ‘skinny’ version using non-fat milk and yogurt instead of heavy cream. Cauliflower is a good stand in for pasta and many other things as it is extremely versatile and good at absorbing flavors while adding a variety of good nutrients and fiber but little fat and no cholesterol. I have already posted recipes for Cauliflower Crust Pizza and Cauliflower Buffalo ‘Wings’ and Cauliflower Puree instead of mashed potatoes, all with great success. So here goes…

TIP: You can use any kind of cheese that you like but a sharp cheddar gives you more bang for your buck than mild, in that it’s stronger flavor allows you to use less cheese (hense fewer calories and fat). Another way to cut fat and calories is to use 2 cups non-fat milk and increase the butter and flour to 3 Tablespoons each, or 1 1/2 cups low or non fat milk and 1/2 cup full fat milk or cream. If you like extra creamy, you can use all heavy cream and even add 2 tablespoons of cream cheese. To make this vegan, use coconut oil, almond milk and vegan cheese. I used 1 1/2 cups non-fat milk and 1/2 cup non-fat yogurt with good results. Several recipes I looked at called for adding cayenne pepper, onion powder, sautéed onions or fresh scallions before cooking, so think about those as options.

Cauliflower Mac and Cheese

Servings: 4
Time: 30 minutes
Difficulty: easy
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1 head cauliflower
2 cups mild or sharp cheddar (gruyere, Swiss or your favorite melty cheese)
1/4 cup shredded parmesan (optional)
2 Tbsn butter
2 Tbsn flour (rice, oat or quinoa flour work well in lieu of wheat flour)
1 1/2 cups non or low fat milk (see Tip above for other options)
1/2 cup yogurt
1 tsp Dijon mustard
1/4 tsp salt
1/4 tsp pepper

Pre-heat the oven to 375F
Spray a baking dish with cooking spray and set aside.

Cut core out of cauliflower and break or cut into small florets.

Bring a pot of water to a boil and par boil the cauliflower florets for 5 minutes. Rinse in cold water, drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to the baking dish and set aside.