This recipe takes my favorite mac and cheese to a whole new level. Instead of pasta, it uses quinoa which adds protein and cuts back on the carbs. Adding the spinach adds a little vegetable to the dish making it that much more healthy! This recipe has been added to my list of favorite comfort foods!
Quinoa and Spinach Un-Mac n’ Cheese
- 2 cups Quinoa
- 3 tablespoons Butter
- 3 tablespoons Flour
- 1 1/2 cups Milk
- Freshly Grated Nutmeg
- 1/4 teaspoon Salt
- 1 Shallot (minced)
- 8 ounces Shredded Cheddar Cheese
- 1/2 cup Freshly Grated Parmesan Cheese (divided)
- 1 bag Fresh Baby Spinach
- 4 tablespoons Butter (melted)
- 3/4 cup Panko Breadcrumbs
Preheat oven to 350°F. Prepare a casserole dish with non-stick cooking spray.
Cook the quinoa according to the package instructions.
In a sauce pan over medium heat, add 3 tablespoons of butter and the shallot. Cook until the shallot is slightly soft then whisk in flour. Continue to whisk until a paste forms and becomes light golden in color.
Whisk in the milk and increase the heat to medium-high. Bring to a boil while whisking. Stir in nutmeg and salt along with the cheddar cheese. When the cheese sauce is smooth, remove from heat.
In a large bowl, mix cooked quinoa, cheese sauce, spinach and half of the parmesan cheese. Transfer mixture to the casserole dish. Top with the remaining parmesan.
In a small bowl, stir together the melted butter and panko breadcrumbs. Sprinkle over the casserole and bake for 20 minutes.
Remove from oven and allow to cool slightly before serving.