This healthier version of mac and cheese recipe is packed with lightened up "creamed" spinach, gluten-free pasta, and an almond milk béchamel!
Total Time
30min
4.7
3 Ratings
Author: Feed Me Phoebe
Servings:
4
Ingredients
•
2
Tbsp
Coconut Oil
or Olive Oil
•
12
oz
Penne Pasta
•
2
Large
Shallots
, thinly sliced
•
2
cloves
Garlic
, minced
•
1/4
tsp
Crushed Red Pepper Flakes
•
2
Tbsp
Gluten-Free All-Purpose Flour
or Brown Rice Flour
•
1/2
tsp
Sea Salt
•
1
cup
Chicken Broth
or Vegetable Broth
•
1
cup
Almond Milk
•
9 1/2
cups
Fresh Baby Spinach
•
1
cup
Grated
White Cheddar Cheese
•
1/4
cup
Shredded Parmesan Cheese
(optional)
Cooking Instructions
1.
Preheat the oven to 375 degrees F (190 degrees C). Grease a large cast-iron skillet, casserole pan, or a 9x13-inch baking dish, and set it aside.
2.
Bring a large pot of salted water to a boil. Add the Penne Pasta (12 oz) and cook, following the package directions, until 2 minutes shy of al dente. The pasta should still have a bite to it. Drain, and shake out all the water.
To make this low FODMAP, omit the shallot and garlic, and use a sharp aged cheddar which will have less lactose.
Nutrition Per Serving
CALORIES
581
FAT
20.3 g
PROTEIN
23.9 g
CARBS
74.9 g
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