Gluten-Free Mac & Cheese Topped with Highland Farm Quinoa Pops
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
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.
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.
Preheat oven to 350°.
Add cheese mixture to cooked pasta and stir until the
cheese mixture is completely covering the pasta and
spread out evenly throughout the dish.
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.
Bake for seven minutes in the oven so the quinoa pops
get extra warm and crispy.
Take baking pan out and let macaroni cool.
Serve after two minutes.
To receive 15% off your order of Highland Farm Quinoa Pops use code EATS&THECITY15 - click here to buy!
This is a sponsored post written by me on behalf of Highland Farm. The opinions and text are all mine.