For those of you that don't know, I'm a part of a program called PEP (Personalized Eating Plan). It's not a diet, it's a personalized eating plan. When I follow it, I do well. (Imagine that!) Problem tonight was I was starving when I got home. I had left-over gluten-free pasta, so I decided to use a recipe I have to make mac and cheese. I thought I would share it with all of you.
2-3 cups of cooked gluten-free pasta
1/4 cup parkay (the spray kind)
1/4 cup gluten-free bisquick
1 TBSP honey dijon mustard
2 cups fat-free milk
2 cups fat-free cheese
On medium heat, cook the parkay, the bisquick, and the mustard on low while blending with a whisk. Once blended, turn the heat up to medium and add the milk, while continuing to whisk. After a few minutes it will thicken, add the cheese and continue to stir. Ok, word of warning here, fat-free cheese gets sticky fast! But it still works, which is why I'm posting this recipe. Once every thing is well blended and mixed, it will begin to thicken. Place the noodles in a square pan (9x9) and pour the cheese mixture over. Mix it all together and place in a preheated oven at 350 degrees for 20 minutes. I have to say I was surprised that it turned out as well as it did. Sometimes fat-free stuff doesn't taste all that great, and add gluten-free to it, and well, you get the idea. Again, this was pretty good!
