How was your weekend? I went on an adventure to Home Depot so I could pick up a few pegs to hold up my newly painted office bookshelf. While at the HD, I got asked a total of 14 times if I needed help. Seriously, I started counting because around every corner there was a man with a bright orange apron approaching me. I’m not sure if it’s because I was wandering around with a lost look on my face or if it was because they have wonderful customer service. Maybe both?
Another great discovery is that they serve popcorn at my local Chicago HD store. It got me thinking that they should really start serving more comfort foods similar to Costco. Maybe some of this quinoa mac and cheese? I’d be shopping at HD errrrrrday.
Regardless, I’m SO excited to be sharing this quinoa mac and cheese with you today! Lightened up comfort food is one of my favorite things to create for AK.
This version contains melted white cheddar cheese, fresh broccoli and protein packed quinoa! Even Tony, who doesn’t like anything with quinoa in it, went back for seconds. That’s when I know it’s going to be a crowd (or blog) pleaser.
Oh and maybe you’re wondering what those crumbs are on top of this mac and cheese? Just a little crunchy parmesan buttery cracker topping that’s what. It takes this mac and cheese to next level incredible, but if you want to leave them off that’s fine too. Either way, it’s gonna be really, really freakin’ good.
A few reasons why I love this recipe so much:
It’s easy to make during the weeknights.
It makes incredible leftovers for lunch the next day.
It can be made gluten free!
It’s full of vegetarian protein, but if you’d like, you can always add chicken.
You get your veggies in!
There are endless ways to top this: Hot sauce, ketchup, soy sauce, black pepper, etc. (I always go for the hot sauce!)
I made this with shelf stable Almond Breeze Unsweetened Almondmilk, a staple in my cupboard. We don’t buy or drink regular milk, so I love being able to grab almondmilk out of my pantry and use it in simple recipes like this.
P.S. If you’re wondering what kind of skillet I use, I have this one and this one too. Both are lovely.
If you make this recipe, be sure to leave a comment below to let me know how to you liked it. If you’re on Instagram, be sure to snap a pic and tag #ambitiouskitchen so I can check out your creations! xo.
More healthy comfort food to try:
Lightened Up Chicken Pot Pie + video
Low Carb Zucchini Lasagna with Spicy Turkey Meat Sauce
Creamy Roasted Butternut Squash Pasta with Peas {vegan & gluten free!}
How to Make the Best Cauliflower Pizza Crust + video
Broccoli & White Cheddar Quinoa Mac and Cheese
Ingredients
- 1 1/2 cups uncooked quinoa
- 3 cups water
- 3 cups broccoli florets
- 1 tablespoon butter or vegan butter
- 3 cloves garlic, minced
- 1/4 cup gluten free oat flour OR gluten free all purpose flour
- 2 3/4 cup unsweetened almond milk
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- Fresh cracked black pepper
- 2 cups shredded sharp white cheddar cheese
- For topping:
- 10 buttery crackers, gluten free if desired (Ritz or a similar type of cracker is great)
- 2 tablespoons grated vegetarian parmesan cheese
- Serve with: Hot sauce, Ketchup, Soy sauce, Red pepper flakes -- whatever you like!
Instructions
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Preheat oven to 350 degrees F. Add water and quinoa to a large pot and place over high heat. Once water begins to boil, cover, reduce heat to low.
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After 5 minutes, add broccoli to the pot, recover and cook on low for 10 more minutes. Once done, quinoa should be fluffy and broccoli al dente. Remove from heat and set aside.
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In a large cast iron skillet (or you can use a nonstick skillet), melt the butter over medium heat. Add in garlic and cook for 1-2 minutes until garlic is fragrant.
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Add the flour and cook for 30 seconds or until a paste forms. Slowly add in the Almondmilk, whisking away any lumps. Increase heat and bring mixture to a boil, then reduce heat and simmer for 10-15 minutes, stirring every so often, until the sauce thickens up similar to a gravy.
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After sauce thickens, reduce heat to low and stir in white cheddar cheese until sauce is creamy.
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Add in onion powder, then salt and pepper to taste. Adjust seasonings if necessary. Turn off heat.
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Very gently fold in the quinoa/broccoli mixture. If you want you can bake it in the cast iron skillet (if large enough) OR transfer to a greased large casserole dish.
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Gently crumble the crackers over the mac and cheese, then sprinkle with parmesan cheese. Season with more black pepper.
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Bake for 25 minutes or until mixture is bubbling around the edges and topping turns slightly golden brown. Serves 8.
Recipe Notes
If you want to leave out the cracker/parmesan topping, the nutrition is as follows for 1/8th of recipe: Calories: 292 | Fat: 13.5g | Saturated Fat: 6.1g | Carbs: 30.2g | Fiber 4.6g | Sugar: 1.6g | Protein: 12.2g
Want to scale down the recipe to serve less? Simply divide all the ingredients by half, then follow directions as is. Recipe will serve 4.
Nutrition
This post is sponsored by Almond Breeze. All recipes, opinions and text are my own. Thanks for continuing to support AK and the brands that help make this site possible!
33 comments
I think I’ll try this by subbing some of the cheese out to make it vegan. It’s great that it’s made with almond milk though that’s a very good start!
Yumm, this sounds delicious! Love the addition of broccoli, such a great vegetable. Pinned for later use!
Looks absolutely delicious Monique!! The people at The Home Depot are so OVERLY helpful haha.
Broccoli and cheese is a match made in HEAVEN. And then paired with quinoa? I could much this ALL DAY LONG. Pinned!
Mmm! Love this idea. Broccoli-cheddar was one of my favorite flavors as a kid; I love how you made it “grown up”!
Seriously gorgeous mac happening here!!!
Yath, I will be making this soon. I loves your savory stuff
Do you ever find that almond milk makes your recipes taste odd? I use it a lot in baked goods and it works fine, but have never tried it in things like eggs, mac n cheese etc.
i used to be staunchly anti-mix-ins (no meat, no veggies, nothing besides cheese and pasta and sauce) in my mac and cheese, but now that i’ve grown up (okay, at least a little), broccoli is a lot more appealing (:
Love love love this idea! Will be making this soon 🙂
A childhood recreation made HEALTHY and even BETTER than before! UGH, I am so happy you made this recipe! 😀 This looks better than ANY mac n’ cheese that I had as a kid!!!
I love your healthier recipes! This looks AMAZING!
http://goo.gl/7F0Glo
HD is either highly offensive in that sexist kind of way (do they ever approach my husband and ask him if he needs help like that? NOPE) OR, there’s literally no one to be found when you actually need help. After just spending about 4 months straight in that store completely gutting a rental property we have, I despise them. Anywhoooo…this skillet of awesomeness makes up for their…um, not so awesomeness? 😉
I think I could get my kids to eat quinoa with this recipe! Looks fantastic!
I agree with Shelly. This might be the dish that wins my family over on quinoa!! LOVE IT.
I have an allergy to almond milk – is it okay to sub organic milk instead?
Yes.
Délicieux ! Tellement bon ! J’ai ajouté un cube de bouillon de légumes dans l’eau du quinoa et j’ai pris du lait de cajou. Les enfants ont adorés !
I made this and it is AWESOME! I’m new to your blog/recipes and already a big fan. I spent hours reading and bookmarking. Thank you!!!
Welcome to AK! Love this one – hope you find some new favorites here too!
I used 2% milk and regular flour but added a healthy (pun intended) dose of flax seed meal and brewers yeast in to the “gravy”. I used a blend of cheeses needing to be used (mozz, Swiss, sharp cheddar). Worked out lovely. Super yummy and unique!
Perfect! Love that blend of cheeses!
This recipe has been a staple for me ever since you posted it! I just had a weird thought though — do you think there is a way to adapt the filling to make stuffed peppers with?? I am thinking just fill the peppers after sauteing and bake as normal. Any thoughts or advice?? Thanks!
So happy to hear that! Absolutely — make the mac and cheese as recommended and then stuff peppers and bake! Great idea.
made it tonight! great!
Perfect 🙂 I have to make this again soon.
Delicious! Will definitely make again. I cooked the quinoa/broccoli until there was no water in the pot.. which ended up being ~5mins longer than the recipe. Everything turned out divine. Sprinkled red pepper flakes and sriracha.
so happy I discovered you! Love all the recipes.
Perfect! Great idea adding a little heat. Yum!
SWAPPED OUT BROCCOLI FOR SHAVED BRUSSEL SPROUTS AND ADDED TURKEY BACON!!! VERY, VERY TASTY!
Sounds amazing!!
SO excited to try this! We’ve loved so many of your other healthier comfort foods so far. I was looking for shredded white cheddar at the store but couldn’t find it…does it exist pre-shredded? Should I shave straight from the block? Thank you!
Hope you love this one! I recommend shredding it from a block so that it melts better 🙂