Let me just start out by saying that I was totally blown away by how much this tasted like actual mac and cheese.
It tasted just like it!! Which brings me to the conclusion that mac and cheese is alllllll about the sauce. Because if it tastes just as good with quinoa as it does with macaroni, it has to be about the sauce, right??
That is my theory anyway. Which I obviously will have to test many more times just to make sure I’m right.
What a hard life….
Let me also start out by saying it’s FfffRRRRiiiidddDDDaaaAAAyyyYYYY!!!! Had to go back to my middle school roots there of capital/lowercase mixing (all the cool kids were doing it).
Fridays are SO much more exciting to me now that I am working full time, not from home.
Woop woop!
Okay, so about this “mac” and cheese. Like I said earlier….all about dat sauce.
The sauce is made from scratch, but it’s really easy!! Do not fear. First you make a simple roux (butter and flour), pour in some milk, let that thicken, and then dump in some cheddaaaa cheese. Heaven.
Oh, hello beautiful cheesy, saucy goodness.
I’m Annie. I made you. And I want to eat you for every meal.
The fact that the most difficult part of this recipe is the sauce really says something about this dish. Because the sauce is easy.
Other than the sauce, all you have to do is cook some quinoa. And then stir it all together.
And then this magic happens:
Yeah, I know.
I know.
If you want to learn all about why quinoa is the best thing EVA, check out this article. It literally contains every awesome, wonderful fact about quinoa, including its many health benefits. If you are a quinoa lover like me, you will eat it up (just like you’ll eat up this mac and cheese ?).
Okay okay okay okay it’s Friday, GO HAVE AN AWESOME WEEKEND!!
- 2 cups quinoa
- 3 tablespoons flour
- 3 tablespoons butter
- 3 cups 2% milk
- 2 cups cheddar cheese + ¼ cup for topping
- 5 grates fresh nutmeg
- ¼ cup whole wheat panko
- Arugula, chopped (for garnish)
- Preheat your oven to 350 degrees
- Bring 4 cups of water and 2 cups of quinoa to a boil in a medium pot. Reduce to a simmer and cook for 15 minutes, covered
- Meanwhile, in a large skillet, melt your butter
- Whisk in your flour and let that cook for about 30 seconds to 1 minute, stirring constantly
- Add your milk and whisk together
- Let this mixture come to a simmer and thicken slightly
- Remove from the heat, add your cheese, add your nutmeg, and season to taste with salt and pepper
- When your quinoa is done cooking, add it to the skillet with your sauce and mix together
- Season to taste with salt and pepper
- Pour your "mac" and cheese into a 9x13 inch baking dish
- In a small bowl, combine the panko and remaining ¼ cup cheese
- Sprinkle this mixture over your "mac" and cheese, enough to coat the top (you don't need to use all of it)
- Bake for 10 minutes, turn your oven to broil, and broil for another 5 minutes, or until the top is golden brown
- Optional garnish - Arugula: I chopped some and topped the mac and cheese with it - we thought it was wonderful!
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!
In the mood for more cheesy dishes? Check these out:
Light Turkey Chili Mac and Cheese
Do you use the nutmeg powder or actual nutmeg? Also can you use skim milk rather than 2% milk?
I used an actual nutmeg, but you can 100% substitute with nutmeg powder if that’s what you have! I’d go with 1/4 teaspoon and add more to taste if you want! And yes, you can use skim milk instead of 2%.
And what kind of pepper did you use?
I just use regular black pepper!
Looks great! Any thoughts on adding fresh spinach or maybe mushrooms? Would that work?
I think that would be great!!
Has anyone ever made this ahead of time? How does it keep? Does it reheat well? How about making the quinoa ahead of time and then making the sauce and putting it together right before serving? Trying to plan ahead!
I have never made it ahead of time, but I think it would probably work to make the quinoa and sauce separately and bake when you’re ready to eat it! I think it would work to assemble it all and have it ready in advanced to bake, too, but my only concern would be that the quinoa would soak up some of the sauce. I think it keeps and reheats great! If it gets a little dry, you can add a splash of milk :)!
Thanks! I think I’ll make the quinoa ahead and report back! Love this recipe!
Reporting back that I made the quinoa ahead of time and made the sauce the following day, right before mixing them together to bake and it came out fantastic! A huge hit!
Yay! So glad that it worked and you guys loved the recipe!
Wonderful texture and flavor without velveeta. Reheats smooth. This was delicious and so easy to make. Makes a bigger batch than I was expecting.
Sammie Jo recently posted…How to Use Coconut Oil For Seasoning Cast Iron Pans & Wooden Cutting Boards
Thank you so much Sammie!! I’m very happy it turned out well for you :).
Can it be cooked without butter?
Would you be willing to substitute olive oil for the butter? You need some sort of fat to make the “roux” (mix of flour and fat) to thicken the cheese sauce. That fat doesn’t necessarily have to be butter as long as it’s some type of oil.
I have had quinoa mac and cheese on my must make list forever! And this version looks so good! I love that crunchy topping. Can’t wait for casserole season!
Maya @ Treats and Eats recently posted…Fresh Mozzarella with Roasted Tomatoes
Yesss so good! All seasons are casserole season to me :).
WHat a great idea! You get all the flavour of mac and cheese, with the added bonus of protein from quinoa!
Dannii @ Hungry Healthy Happy recently posted…Comment on The Ultimate Breakfast Grilled Cheese Sandwich by Izzy
Thanks, Dannii!!
Oh my goodness does this look good! You have my stomach growling! I am just so dang excited for comfort food season to be here. I’ve been craving mac and cheese, but this would be even healthier.
Natalie @ Tastes Lovely recently posted…Creamy Mustard Chicken
Thanks, Natalie! Ugh me tooooo you have no idea. Hence the fact that I just posted this…and a hot soup a few weeks ago. Come onnnn comfort food!
Oh that cheese sauce. It looks, SO beautiful! And the whole dish together sounds bomb too. I love using quinoa in casseroles like this! Yum!
Jess @ Flying on Jess Fuel recently posted…Salted Caramel Almond Baked Brie
Thanks, Jess!! The cheese sauce is on point…yum.
WOW! Just, wow. I love the looks of this one! I really need to stop reading food blogs when I’m hungry – I’m totally drooling right now!
Keri @ Fashionable Foods recently posted…Chipotle Chicken Enchiladas
Haha I feel your pain on that one. Happens to me all the time!
What a brilliant idea!! Looks divine and sounds pretty simple – Score!
Ali recently posted…Refrigerator Dill Pickles
Thanks, Ali!
OH. MY. GOODNESS: You are genius, Girl! This quinoa mac and cheese sounds out of the world! So so GOOD. So much yes to this Quinoa mac and cheese! DROOL!
Thank you so much, Anu!
Mac & cheese is the ultimate comfort dish and I love that you made it with quinoa instead! Such a great idea! It looks amazing!
Kelly – Life Made Sweeter recently posted…Blueberry Lemon Loaf Cake
Thanks, Kelly! SO much healthier and just as yummy :).
Looks amazing! I have never had quinoa before, but how could it be anything but amazing, especially in this recipe!
Ah you have to try it!!!! Quinoa is delicious!
This sounds amazing! I love mac and cheese but almost never eat it cause it doesn’t make me feel very good after. I’ll be trying this for sure!
Kristen @ The Endless Meal recently posted…How to Get Pinterest Rich Pins for Your Food Blog
I think you would feel okay after eating this version!
Oh.My.GAHHH! I love quinoa, I always have some cooked in the fridge to add to meals or salads. SO naturally I am completely smitten with this dish! I mean quinoa MAC and CHEESE????? Gimme that by the vat full! SO MUCH YUM! Pinned! Cheers to a fabulous weekend, girlie
Woop Woop! You must make :).