Ingredients:

1 ½ bags of Highland Farm Black Sea Salt Quinoa Pops 

7 cups of water

1 pound of gluten-free elbow pasta

1 ½ cups of Havarti cheese

1 ½ cups of Gouda cheese

½ cup of Colby and Monterey Jack cheese

4 cups of 0% Fat-Free milk

1 tbsp. of avocado oil

3 tbsp. of all-purpose gluten-free flour

Salt and pepper

Garlic powder

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Pasta:

Add 7 cups of water to a medium-size pot.

Add 1 pound of gluten-free macaroni elbows.

Cook macaroni on medium heat for 15 minutes.

Stir macaroni periodically.
 

Cheese Sauce:

In a sauce pan, add 6 tbsp. of unsalted butter.

As the butter melts, add 3 to 4 tbsp. of gluten-free all-purpose flour.

Quickly stir butter and all-purpose flour

until you get a thick creamy texture.

Add 4 cups of fat-free milk.

Stir quickly again until the mixture is consistent.

Add 1 ½ cups of Havarti cheese.

Add 1 ½ cups of Gouda cheese.

Add ½ cup of Colby and Monterey Jack cheese.

Stir quickly until the mixture is consistent.

Add 1 tsp. of salt.

Add 1 tsp. of pepper to the mix.

Stir the mix.

Heat and stir mixture on stove on medium heat

until mixture starts to bubble.

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Preheat oven to 350°. 

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Add cheese mixture to cooked pasta and stir until the

cheese mixture is completely covering the pasta and

spread out evenly throughout the dish. 

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Mash up 1 ½ bags of Highland Farm Quinoa Pops

until finely chopped.

Cover the entire top of the macaroni and cheese with

crushed Quinoa Pops.

Brush avocado oil lightly on the top of the

macaroni and crumbles.

Sprinkle garlic powder on the top.

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Bake for seven minutes in the oven so the quinoa pops

get extra warm and crispy.

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Take baking pan out and let macaroni cool.

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Serve after two minutes. 

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To receive 15% off your order of Highland Farm Quinoa Pops use code EATS&THECITY15 - click here to buy!

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This is a sponsored post written by me on behalf of Highland Farm. The opinions and text are all mine.

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