Quinoa Mac and Cheese with Cauliflower Béchamel
by Muriel Angot with Andrew Lessman
8 CUPS • PREPARATION: 20 MINUTES • COOKING: 25 MINUTES • MEDIUM
1-8 oz. package gluten-free,
quinoa macaroni pasta
¼ cup oat or garbanzo flour (any
flour will work)
1 cup fresh (or frozen) peas
1 cup Swiss cheese, shredded
½ head cauliflower
½ cup sharp white Cheddar
1½ cups warm skim milk
3 tbsp. + 1 tsp. butter
cheese, shredded or cubed
½ cup Gouda cheese,
A pinch of nutmeg
Salt and freshly ground
white pepper to taste
A few mint leaves
A pinch of Cayenne,
optional
shredded or cubed
1
Preheat the oven to 400° and butter your baking dish.
2
Cook the pasta according to the package, which is typically 7 minutes in boiling water with a
drop of oil and a pinch of salt. CAUTION: Do not overcook gluten-free pasta as it becomes very
mushy. Add the peas for the last 3 minutes of cooking time. Drain in a colander and set aside.
3
Steam the cauliflower in a steamer basket over boiling water for approximately 15 minutes.
4
Mix the cauliflower in a blender with half of the warm milk until very smooth. This should make
about 1 to 1½ cups.
5
In a medium saucepan, melt 3 tbsp. of butter and add flour to form a roux. Gradually add the
remaining warm milk, constantly whisking for approximately 5 minutes until the sauce thickens.
6
Slowly add all the cheeses, reserving a little of each cheese for the topping (½ cup combined).
7
Once the cheese thoroughly melts, add the smooth cauliflower mixture, and the nutmeg, salt and
pepper. Cook for approximately 3 additional minutes.
8
Place the macaroni and peas in the buttered baking dish and pour the sauce over the pasta.
9
Top with the reserved cheese and bake for 25 minutes.
10 Garnish with fresh mint and cayenne, and serve.
Nutrition Information
Serving Size 1/2 Cup
Servings 16
Calories . . . . . . . . . . .223
Calories from fat . . . . 116
Total Fat . . . . . . . . . .13 g
Cholesterol . . . . . . 38 mg
Sodium . . . . . . . . 286 mg
Potassium . . . . . . .261 mg
Total Carbohydrates. . .15 g
Dietary Fiber . . . . . . . .5 g
Sugars . . . . . . . . . . . . .3 g
Protein . . . . . . . . . . .11 g
Vitamin A . . . . . . . . 10 %
Vitamin C . . . . . . . . 27 %
Calcium. . . . . . . . . . 22 %
Iron. . . . . . . . . . . . . . 7 %
Vitamin D . . . . . . . . . 3 %
Vitamin E. . . . . . . . . . 3 %
Vitamin K . . . . . . . . . 9 %
Vitamin B1. . . . . . . . 10 %
Vitamin B2. . . . . . . . 21 %
Niacin . . . . . . . . . . . . 4 %
Vitamin B6. . . . . . . . 11 %
Folic Acid. . . . . . . . . 14 %
Vitamin B12. . . . . . . 11 %
Pantothenic Acid. . . . . 6 %
Phosphorus. . . . . . . . 27 %
Magnesium. . . . . . . . 14 %
Zinc. . . . . . . . . . . . . 11 %
Selenium . . . . . . . . . 10 %
Copper. . . . . . . . . . . 10 %
Manganese. . . . . . . 221 %
Other Beneficial Nutrients (per serving)
Omega-3 (ALA+EPA+DPA+DHA) . . . 8 mg
Choline . . . . . . . . . . . . . . . . . . . . . . . . . 38 mg
Beta-Carotene . . . . . . . . . . . . . . . . . . 63 mcg
Alpha-Carotene . . . . . . . . . . . . . . . . . . 2 mcg
Lutein & Zeaxanthin . . . . . . . . . . . . 251 mcg