Quinoa Pasta Mac and Cheese Recipe

Everyone knows that football is only one piece of the Super Bowl experience. We love the half-time spectacular (hello, Justin Timberlake!) and even look forward to the commercials. But really, unless you’re lucky enough to have seats at U.S. Bank Center on February 4, it’s all about the party.

Pereg has some tips for elevating your all-star spread way beyond junk food without sacrificing the big, satisfying flavors they crave. If a healthier Super Bowl is your goal (pun intended), you’ll feel good about these easy treats made from wholesome ingredients with no additives or preservatives. Pereg’s wide selection of exotic whole grains, pastas, and seasonings perks up your table as well as your health. Fresh and all-natural, they are verified non-GMO and certified kosher; many products are vegan and gluten-free. Pereg never uses MSG or food coloring.

Quinoa Pasta Mac and Cheese Recipe

Quinoa Pasta Mac and Cheese Recipe

1 package Pereg Gourmet Quinoa Curvo Rigate (8oz)
2 1/2 tablespoons all-purpose flour (or brown rice flour)
1 teaspoon dry mustard
1/4 teaspoon nutmeg
4 tablespoons butter, plus more to butter the pan
1 small onion, diced
2 cups milk (2% or whole milk)
1/2 teaspoon black pepper
10 ounces sharp cheddar cheese (about 3½ cups)
1 cup shredded Parmesan cheese
1/2 cup Panko breadcrumbs
2 Tablespoons butter, melted

Pre-heat oven to 350 degrees F.

Bring 4-6 quarts of water with ½ tablespoon salt to a boil in a large stockpot. Add pasta and return to a rapid boil. Cook uncovered stirring occasionally until pasta is al dente, about 6 minutes. Drain well and set aside.

In a small bowl, whisk together flour, dry mustard and nutmeg.

In a large stockpot, melt 4 tablespoons butter over medium heat. Then add onions and a pinch of salt and sauté until onions are translucent, 5-7 minutes.

Add the flour mixture to the onions and cook for a few minutes until the fat is absorbed and you form a roux.

Then add in the two cups milk and bring to a simmer over medium-high heat. Simmer for 5-10 minutes until sauce is thick and smooth.

Add in black pepper, 3 cups cheddar cheese (reserve ½ cup for the topping) and Parmesan cheese and combine. Season to taste with salt.

Stir in pasta and mix until combined.

Spread the pasta in a 9×9 inch casserole dish.

In a separate bowl, combine Panko breadcrumbs and 2 tablespoons melted butter. Sprinkle remaining cheddar cheese over the pasta and top that with

Bake for 15-20 minutes (uncovered) until cheese is bubbly and the top is lightly browned. Let cool 5 minutes and serve.

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  1. This looks and sounds so good. I love that it is made of quinoa, which I happen to love! I also love that this recipe calls for parmesan.. that’s a huge YES for me! 🙂

  2. ellen beck says:

    I admit, I dont have much experience using quinoa. I have had it on it’s own but never though to combine it in this way. I dont think I have seen the noodles you mentioned although they would likely be in the health food stores. For some reason quinoa hasnt caught on here much, I like the flavor though.

  3. I like quinoa so think it would be interesting to give the pasta a try especially in this recipe where it looks so good. The only I’m not sure of is the nutmeg. I might leave it out for myself.

  4. This looks like my type of mac and cheese. I love quinoa, but have yet to try quinoa pasta. I will need to try it with this recipe.

  5. I have not tried any of the new/old pastas. I do like the flavors in this dish.

  6. I have been wanting to try Quinoa due to it’s health benefits. This Mac N Cheese recipe is a wonderful way to introduce myself and family to Quinoa.

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