Monday, June 21, 2010

Mac and cheese with green veggies

A favorite and oh-so-simple meal for me is Annie's Mac and Cheese with a bunch of vegetables added to it (and sometimes a little bit of sliced hot dog).  Adding the greens always made me feel that I was balancing comfort with healthy in a very tasty way.   
Last week I finally tried Annie's Gluten-Free Macaroni and Cheese, and I am so
pleased at how it came out--just like I remembered.
The key thing to remember with any gluten free pasta dish is to use plenty of water since rice and corn pasta tends to give off a lot of starch.  Using Greek yogurt instead of milk makes a thicker sauce that clings better to the pasta and greens.


1 box Annie's Gluten-Free Rice Pasta and Cheese
a few tablespoons Greek yogurt (low fat or full fat)
small head of broccoli, cut into small, bite size pieces
several handfuls of baby spinach


  1. Heat two saucepans of water to boiling.
  2. Cook the noodles as directed in one of them.
  3. Salt the other saucepan of water and then add the broccoli.  Cook a bit until just barely al dente--the broccoli will continue to cook off the heat and when you add it to the noodles.  It should take 3-6 minutes.  Drain the broccoli and set aside.
  4. Add the spinach to the noodles, then sprinkle with the cheese powder and add the yogurt until it's the appropriate thickness.  Stir until all the cheese is dissolved and the spinach starts to wilt.  Add the broccoli and stir a few times more and then serve!
The box claims to make 2.5 servings--we just split into two very generous servings.

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