Print
Smoked Gouda Macaroni and Cheese © Jeanette's Healthy Living

Smoked Gouda Macaroni and Cheese Recipe

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 Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 -8
Author Jeanette

Ingredients

  • 2 slices gluten-free whole grain bread
  • 2 cloves garlic minced
  • 12 ounces dry gluten-free macaroni
  • 1 tablespoon organic butter
  • 1 onion chopped (~ 3/4 cup)
  • 3 cloves garlic chopped
  • 3 tablespoons sweet rice flour
  • 3 cups low-fat milk
  • 1/2 cup non-fat Greek yogurt
  • 1 egg beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups 6 ounces shredded smoked Gouda cheese
  • 1/2 cup nutritional yeast
  • Spanish smoked paprika

Instructions

  1. Preheat oven to 350 degrees.
  2. 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.
  3. Cook macaroni until just done; do not overcook.
  4. 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.

Recipe Notes

Adapted from Cooking Light