Gluten-free friends rejoice! Enjoy this healthier version of mac & cheese with the added nutrients of broccoli and the delicious cheesy flavor you know and love.
3/4 cup
1 hour
Dinner
Sides
Diverticulosis
Gluten Free
Vegetarian
Ingredients
8 servings
Gluten free macaroni
8 ounce
Low fat milk (or dairy free milk of choice)
1 1/2 cup
Low fat Colby jack cheese, shreded
6 ounce
Parmesan cheese, grated
2 ounce
Cornstarch
1 tablespoon
Salt
1 teaspoon
Black pepper
1/2 teaspoon
Cooked broccoli, chopped
10 ounces
Gluten free panko
3/4 cup
Olive oil
1 tablespoon
Directions
1
Preheat the oven to 350º. Bring a large pot of water to boil with a pinch of salt and cook macaroni according to package instructions.
2
While the macaroni cooks, add milk to a medium-sized pot over low heat. Stir in the cornstarch with a whisk and bring to a simmer. Stir in the Colby jack and parmesan cheese, then the salt and pepper. Continue stirring until cheese is melted, then remove from heat.
3
Reserve ¼ cup of the water from the macaroni noodles and drain the rest. Add macaroni back to the pot and pour the melted cheese mixture over it. Add cooked broccoli and stir everything together, then pour into a greased 9” casserole dish.
4
Mix panko bread crumbs and olive oil in a small bowl and sprinkle on top of the macaroni. Bake for 25-30 minutes, until panko topping is golden brown and cheese is bubbling. Cool for 20 minutes before serving.