Skinny Mac And Cheese 2 6 13

• Ingredients
• Cooking oil spray
• 8 ounces dry quinoa pasta elbows
• 2 teaspoons, plus 2 tablespoons grapeseed or olive oil
• 2 tablespoons quinoa flour
• 2 cups low-fat milk
• 2 teaspoons dry mustard
• 2 teaspoons gluten-free Worcestershire sauce
• 21/2 cups shredded, reduced fat Cheddar cheese, divided
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup cooked white quinoa, for topping
• 1 tablespoon grated Parmesan cheese, for topping

1. Directions
2. 1. Lightly coat a 2-quart casserole or a 9 x 9-inch pan with cooking oil spray. Preheat the oven to 400 degrees. If you don't have cooked quinoa on hand, cook the quinoa, following the package directions.
3. 2. Prepare the quinoa macaroni according to the package instructions, cooking for approximately 7 minutes. (Be careful not to overcook.) Drain well, rinse with cool water, and gently toss with 2 teaspoons of the oil. Set aside.
4. 3. In a 4-quart saucepan, heat the remaining 2 tablespoons of oil over medium-high heat. Add the flour and whisk until bubbly, about 1 minute. Slowly pour the milk into the flour-oil mixture and continue whisking until a sauce begins to thicken. Reduce the he

ingredients, cooking oil spray, pasta elbows, grapeseed, quinoa flour, lowfat milk, mustard, worcestershire sauce, cheddar cheese, salt, pepper, white quinoa, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/skinny-mac-and-cheese-2-6-13-51873801 (may not work)