Quinoa Mac and Cheese

this is now the third time i have attempted this recipe. i have seen several versions out there floating around the internet (specifically pinterest), but upon further inspection, none of them really got me excited. so i have been trying to make my own.

the first two attempts were good but i knew they could be better - i.e. cheesier. turns outs, third time really is a charm.

this version manages to be super cheesy and creamy on the inside while still maintaining a cheesy crust. of course this isn't super healthy but it is better for you than traditional mac and cheese because quinoa is full of protein. i actually served this as a main course with a crisp garden salad as the side.

Pin It

this dish is finally one i can add to my rotation or at least throw it together when a mac n cheese craving strikes.

---

Quinoa Mac and Cheese
serves 4

1/2 cup quinoa, rinsed and drained (i used a combo of white and red quinoa)
1/2 cup low fat milk
1/2 cup water
1/3 cup whole milk
1 egg, lightly beaten
1/2 tsp minced garlic
1/4 cup parmesan cheese, grated
1 oz cream cheese
1/4 cup greek yogurt
1/4 tsp garlic salt (or regular salt)
1/8 tsp freshly ground pepper
1/2 cup white mild cheddar, shredded, divided
1/2 cup sharp cheddar, shredded, divided

preheat oven to 375 degrees F.

combine quinoa, low fat milk, and water in a medium sauce pan and bring to a boil over medium high heat. once boiling, cover and reduce heat to low. let simmer, covered for 15 minutes. turn off heat and let quinoa sit, covered for 15 more minutes.

meanwhile, whisk together whole milk, egg, garlic, parmesan, cream cheese, yogurt, salt and pepper. once quinoa is ready, add mixture to quinoa as well as 1/4 cup each of both cheddar cheeses. stir well to combine. pour into greased 8x8 baking dish or loaf pan. top with remaining 1/4 cup of each cheddar cheeses.

bake for 30-45 minutes until cheese is browned and center no longer moves when pan is shaken. let cool 5 minutes before serving (if you can wait).