Friday, August 19, 2011

Mac and Cheese with Greens

Mac and Cheese with Greens

We were out all day running errands and I lost track of time. We had to run home real fast for lunch before piano practice. I made This with some new gluten-free penne pasta corn/brown rice blend. I wanted to try with a quick and cheesey sauce. I threw some mixed greens in there for good measure .
Eating more of these dark, leafy greens means you will get more vitamins A, B, C, E and K. Vitamin A helps with your vision, B increases metabolism, C with your immune system, E reduces free radicals, and K can help with osteoporosis just to name a few benefits. It was a simple in a rush lunch. I'm thinking this would also work well in lunch boxes when school starts. It is Gluten-free, vegan, soy-free, nut-free   

 Cheese Sauce  Recipe
•1/4 cup nutritional yeast
•1/4 cup gf flour (i used bob mills gf blend) or unbleached wheat flour
•1/4 tsp garlic powder
•1/4 tsp onion powder
•1/8 tsp ground mustard
•1/4 tsp sea salt
•1 cup water
•1 tbsp vegan margarine (ex. Earth Balance)
To Prepare:  Mix all dry ingredients together in a small saucepan (except water and butter).  Mix water and butter together and microwave for 2 minutes to melt and combine.  Slowly pour water and butter into saucepan with dry ingredients while whisking (to avoid lumps).  Heat saucepan on the stove top over medium heat until thickened – keep whisking!
Pasta:1 12oz package of pasta cooked as directed. I used Heartland gluten free penne pasta. When Pasta is almost finished stir in a good handful of dark leafy greens. I used Southern mixed greens which had mustard greens,  kale and collard greens. Drain pasta and greens and add the cheesey sauce. Mix well. Enjoy!                                                                                                                                          

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