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Healthy Recipes: Gluten Free Baked Macaroni & Cheese


4 ounces Gluten free, dry, whole wheat pasta or multi-grain elbow pasta

1 cup Skim Milk

3 Tablespoons Fat free cream cheese

1 cup 2 % Sharp or Mild cheddar cheese

1 each Egg, whisked          

4 cups Broccoli, cut into bite size florets  

¼ teaspoon Salt      

½ cup Gluten Free panko bread crumbs (optional for topping)

¼ cup Parsley, fresh, chopped (optional for topping)  

2 teaspoons Butter, melted and mixed with panko and parsley       


  • Bring water to a boil in a medium sauce pan
  •  Add in whole wheat or multi-grain pasta and stir.
  • Cook pasta until it is soft but still has a little crunch.
  • Pour pasta and water into a strainer, draining out all the water.
  • In the same sauce pan, add milk, cream cheese, and cheddar cheese.
  • Stir and then slowly add tempered egg.
  • Return drained pasta to the pot and mix thoroughly.
  • Add broccoli and stir.
  • Place in casserole dish and bake.  It’s optional to add a panko and parsley mixture to the top for a crunchy and crispy crust. 
  • Serve immediately. Enjoy!                 

Chef’s Note:  Cooked pasta is about ¾ of a cup, with broccoli added should be about 1 ¼ cup!  Make sure to stir cheese in at the end until it is melted. If exposed to too high of heat it may break.                                                            

Number of servings: 6

Serving Size: 1 ¼ cup

Calories: 230

Fat Grams: 7

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