Saturday, April 20, 2013

Macaroni & Cheese with Brown Rice Pasta

Today was a big day for me.  I lost 3.2 pounds this week and received my 10% Weight Watchers key chain that signifies that I have lost 10% of my body weight.  Wow!  I'm so happy.  As you may recall, I found out I had a yeast allergy after I started the Weight Watchers program in December.  Having the yeast allergy has helped me to eat healthier than I ever have in my life.  I have embraced this challenge and hope you can, too.

I really didn't think I'd ever be able to eat macaroni and cheese again.  However, it is possible!  Here is the recipe I used:

4 Tbsp. of butter
1/4 cup of chopped onions
1/4 cup of Bob's Red Mill All Purpose Baking Flour
8 oz. of Tinkyada Brown Rice Pasta (elbow)
1 tsp. salt
1/2 tsp. pepper
2 cups of Silk Organic Unsweetened Soymilk
8 oz. (2 cups) of Daiya Cheddar Style Shreds
1 10-oz. pkg. of frozen Cascadian Farms Organic Broccoli Florets
Handful of crumbled Riceworks Brown Rice Crisps, Sea Salt flavor

First, I cooked the Tinkyada Brown Rice Pasta.  I cooked it a few minutes less than the package suggests since the mac & cheese has to go in the oven.  I have come to really love the brown rice pasta.  To me, it tastes better than whole wheat pasta.

While the pasta was cooking, I cooked the frozen broccoli in the microwave.  I cooked it a little less time than the package suggested, because it will go into the oven, too.

To begin the sauce, I melted butter and then added the onions.  Next I added Bob's Red Mill All Purpose Baking Flour.  It is gluten free, wheat free, and dairy free. It is the perfect flour for a yeast-free diet.  Next, I added salt and pepper. I whisked all of those ingredients together.

After that, I added 2 cups of Silk Organic Unsweetened Soymilk to the mixture.  I added it a little at a time, whisking, to make sure everything stayed smooth.  Eventually, I let the mixture come to a boil and it thickened.

Next, I stirred in the Daiya Cheddar Style Shreds.

Then the pasta was ready.  I drained it.  Next, I stirred the cheese sauce into the pasta.  After that, I gently stirred the broccoli into the mixture.

I placed the mixture into a lightly buttered 8" x 8" casserole.  I put it in the oven at 400 degrees for 15 minutes.  At 15 minutes, I placed a handful of crumbled Riceworks Brown Rice Crisps (sea salt flavor) on top and baked everything an additional 5 minutes.

This is how it looked when it came out of the oven.  Delicious!!

I served it with chicken and a salad with guacamole salsa salad dressing.

All of the ingredients were easily found at my neighborhood Publix.  They can also be found at most health food stores, too.  I hope you enjoy the macaroni and cheese with brown rice pasta!  


  1. Your mac and cheese sounds great. I don't usually eat mac and cheese but once in awhile I do take a spoon full.

    Congratulations on losing weight..... I am not bragging but the one thing I don't need to lose is weight. I was so sick at one point that I was way under 100 pounds. You know those under nourished kids you see on tv.... thats about what I looked like.

  2. Hope you are feeling better now. I know I feel so much better since I stopped eating dairy, gluten, wheat, and have kept the sugar down to a minimum.

  3. I am confused. The Daiya site says the Cheddar style shreds contain "inactive yeast." Are you okay with that? I am yeast-allergic and would be afraid to try it.

  4. Hi Linda! Yes, all of this can be quite confusing. Before I used the Daiya cheese and wrote about it on the blog, I looked up a few things about "inactive yeast". I read two articles that appeared in a Whole Foods magazine talking about "inactive yeast". Go to this website: Click on "articles" and scroll pretty far down. There are two articles on Nutritional Yeast and Yeastphobia. It clarifies the differences between the types of yeast and the ones that cause allergy sufferers issues and those that don't. Of course, everyone has to make their own decisions about what they feel comfortable eating. I hope this helps.