Greek yogurt adds creaminess without the calories, and nutritional yeast adds cheesy flavor with about half the calories of Parmesan cheese. Spanish smoked paprika adds even more smokiness to this dish.
Prep Time20minutes
Cook Time30minutes
Total Time50minutes
Servings6-8
AuthorJeanette
Ingredients
2slicesgluten-free whole grain bread
2clovesgarlicminced
12ouncesdry gluten-free macaroni
1tablespoonorganic butter
1onionchopped (~ 3/4 cup)
3clovesgarlicchopped
3tablespoonssweet rice flour
3cupslow-fat milk
1/2cupnon-fat Greek yogurt
1eggbeaten
1/2teaspoonsalt
1/4teaspoonpepper
2cups6 ounces shredded smoked Gouda cheese
1/2cupnutritional yeast
Spanish smoked paprika
Instructions
Preheat oven to 350 degrees.
Place bread in food processor and pulse until you get fine crumbs. Place in <g class="gr_ gr_105 gr-alert gr_gramm gr_run_anim Grammar only-ins doubleReplace replaceWithoutSep" id="105" data-gr-id="105">bowl</g> and add minced garlic; toss well. Set aside.
Cook macaroni until just done; do not overcook.
Heat butter in large saucepan over medium heat. Add onions and garlic. Cook until onions are translucent. Add rice flour and cook one minute, stirring constantly. Slowly add milk, whisking until well blended. Continue to cook on medium heat until slightly thickened, about 2 minutes. Mix yogurt and beaten egg together well. Whisk into sauce until blended. Season to taste with salt and pepper. Stir in cheese and nutritional yeast; whisk until cheese is melted. Add cooked macaroni to sauce and stir until well blended. Spoon into casserole dish. Sprinkle breadcrumbs on top; sprinkle some Spanish smoked paprika on top. Bake for 15 minutes or until bubbly.