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RECIPES BY Rhiannon Lambert

Quinoa Macaroni Cheese

  • 40 minutes
  • 4
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A Simple Way To Fuel Fitness

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Essential Ingredients

90g quinoa
30g butter 
30g plain flour
500ml milk of choice
3 garlic cloves, peeled but left whole and lightly crushed
1 tsp Dijon mustard
80g cheddar cheese, grated
35g Parmesan, grated
pinch of grated nutmeg
300g macaroni
90g breadcrumbs 
salt and black pepper
To serve: steamed tenderstem broccoli & spinach 

Directions

  1. Preheat the oven to 200°C fan/220°C/425°F/gas mark 7.
  2. First, cook your quinoa following the instructions on the packet (usually around 15 minutes). If not all the water has been absorbed, drain well and put to one side.
  3. Next make the béchamel sauce. Melt the butter in a medium pan over a low heat, add the flour and stir constantly for about 3 minutes. Slowly add the milk, stirring all the time. Add the garlic and mustard and bring to a simmer. Cook over a low heat, stirring constantly, for about 15 minutes, or until thickened. The sauce is ready when it coats the back of a spoon. Take the pan off the heat, remove the garlic and stir in the cheddar and half of the parmesan. Add a grating of nutmeg and salt and pepper to taste.
  4. Meanwhile, cook your pasta following the instructions on the packet. When the pasta is cooked, drain and add it to the béchamel sauce. Stir well and pour into an oven dish.
  5. To make the quinoa crust, combine the cooked quinoa, breadcrumbs, remaining Parmesan cheese and salt and pepper. Scatter this mixture over the macaroni cheese and then bake for 20–24 minutes, or until golden and crispy on top. Serve with steamed broccoli and spinach.