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!