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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Macaroni and Cheese with Fire Roasted Tomatoes (Gluten Free)

Source: Recipes From "Easy, Gluten-Free" Reprinted with permission from American Dietetic Association Easy Gluten-Free by American Dietetic Association, Tricia Thompson MS RD, and Marlisa Brown MS RD CDE CDN, published by John Wiley & Sons

This is a nice twist on a familiar dish. This recipe calls for brown rice pasta which is readily available in natural food stores.

Rating:
Prep Time:	25 minutes
Cook Time:	30 minutes
Difficulty:	Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	141.5

Total Carbs	14.8 g

Dietary Fiber	1.0 g

Sugars	4.8 g

Total Fat	5.3 g

Saturated Fat	3.3 g

Unsaturated Fat	0.2 g

Potassium	26.1 mg

Protein	8.7 g

Sodium	334.1 mg

Dietary Exchanges 5.3 Fat, 0.6 Vegetables, 0.1 Meat, 0.1 Milk, 0.4 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 each cooking spray 8.0
8 oz Pasta, rice, dry 2.0
2 tbsp unsalted butter 1.0
1 tbsp brown rice flour 1.0
1 tbsp cornstarch 1.0
1 cup fat free milk 0.75
0 3/4 cup low sodium vegetable broth 0.25
0 1/4 tsp white pepper 0.125
0.125 tsp ground nutmeg 2.0
2 oz Cheese, provolone, diced 6.0
6 oz low fat cheddar cheese, shredded 14.0
14 oz Tomatoes, crushed, fire roasted, canned

Directions

Preheat oven to 350°F.
Spray a 2 quart casserole dish with cooking spray or lightly coat with vegetable oil.
Cook pasta in boiling water until just tender. Do not overcook. Drain pasta, rinse and set aside.
In a medium saucepan, melt butter over medium heat. Stir in brown rice flour and cornstarch. Cook for 1 minute
Using a wire whisk, add milk and vegetable broth, whisking until smooth.
Bring to a boil over medium heat, stirring constantly, until thickened.
Remove from heat. Stir in pepper, nutmeg and cheese until melted.
Mix pasta with tomatoes and cheese sauce. Pour into prepared casserole. Cover with foil and bake in preheated oven for 30 minutes until hot and bubbly.