Creamy, one pot, stovetop mac and cheese made gluten-free with the use of rice flour and rice pasta. Greek yogurt adds both protein and richness.
I’ve never been a big mac and cheese eater.
Frankly, pasta is not really my jam (eep!), but my kids are all huge fans.
My go-to meal for them is brown rice noodles, marinara sauce, chopped chicken, and parmesan cheese. It is consistently child-pleasing, so I revisit it often.
Recently, however, I was flipping through some of my old Food Network magazines and came across a no-fuss mac and cheese.
I often shy away from recipes that require making a roux, but this one seemed simple and straight-forward. Sometimes, it’s all in how the directions are written that make a dish more approachable.
The first time I made this, I salted the bejesus out of the pasta water, not connecting that some of it would be going into the sauce. Though the end result was briny, the girls still ate and enjoyed it. Even I, despite my pasta apathy, had a tough time not eating half the batch!
The roux in combination with starchy pasta water, Greek yogurt, and cheddar cheese all make for a deliciously creamy mac and cheese that’s lighter than the classic version.
- 12 ounces brown rice noodles
- 1 Tbsp olive oil
- 1/4 cup yellow onion chopped fine
- 2 Tbsp brown rice flour
- 1 tsp yellow mustard powder
- 1/2 cup milk of your choice see Notes
- 1/3 cup low-fat Greek yogurt
- 1 1/2 cup lightly packed cheddar cheese grated
- sea salt to taste
- 1/4 cup fresh parsley minced
Cook your pasta as the label directs. Reserve 3/4 cup of the cooking water!
Heat the oil over medium heat.
Add onion and cook until softened, ~2 minutes.
Stir in the flour and mustard powder.
Cook about one minute until flour begins to toast.
Whisk in the milk and reserved pasta water.
Cook and whisk until thick, about two minutes.
Reduce heat to medium low, and whisk in the yogurt and cheese.
Whisk until cheese has melted, about one minute.
Stir in the pasta and parsley, along with salt, to taste.
Fat: 13.9 g Carbs: 49.2 g Sugar: 3 g Protein: 12.1 g; Nutrition facts based on using unsweetened almond milk. WW SmartPoints: 12
Adapted from Food Network Magazine
I like to use my Homemade Coconut Milk in this recipe, but choose whatever milk you tolerate/enjoy. I recommend choosing an unsweetened milk, as this is a savory recipe!