Lightened Up Stove Top Mac and Cheese
Prep time
Cook time
Total time
A creamy, cheesy, buttery cheese sauce made with monterey jack cheese served over a bed of gluten free pasta shells.
Serves: 5 cups
  • 8 oz shell shaped quinoa noodles or elbow noodles
  • ¾ cups organic non-fat milk
  • ½ tsp. mustard
  • 1 tbsp. organic butter
  • 1 tbsp. cornstarch
  • 2 tbsp. organic milk, non-fat
  • 4 oz. Organic Rumiano Monterey Jack Cheese, shredded
  1. Cook pasta according to manufactures directions, stop cooking pasta when it is cook until al denti, about 2 - 3 minutes before done. Drain; set aside.
  2. In a small bowl, add 2 tablespoons milk and 1 tablespoon of cornstarch. Whisk until combined; set aside.
  3. In a medium sauce pan over low heat, add ¾ cups milk, mustard and butter. Bring to a soft simmer, add cornstarch mixture. Stir constantly until thick, about 2 minutes. Stir in cheese and stir until melted. Pour cheese over cooked pasta; mix until combined.
Calories per cup: 284, Fat: 8, Cholesterol: 25, Sodium: 167, Carbs: 39, Fiber: 2.4, Sugar: 6, Protein: 13
Nutrition Information
Serving size: 1 cup (serves 5)
Recipe by PB + P Design at