Everyone loves a good bowl of comforting mac and cheese, right? When it’s too hot to turn on the oven to make baked macaroni and cheese, make this easy, stove-top version instead. It’s extra-flavorful and you can whip up this easy dish in no time. I’ve tossed in corn and spinach for added fresh flavor (plus fiber) as well as red pepper flakes for a bit of heat to fire up summer celebrations. And did I mention, it’s both dairy and gluten-free? So you can rest assured your guests all have something to enjoy. Leftovers for this dish taste great the next day added to a fresh bed of leafy greens such as arugula.
Mexican Macaroni & Corn
3/4 pound gluten-free macaroni
3 tablespoons dairy-free butter
1 medium Vidalia onion, thinly sliced
1/3 cup gluten-free all-purpose flour
1 cup frozen corn, defrosted
3 1/2 cups almond milk
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups fresh baby spinach
1/4 teaspoon red pepper flakes
1/4 teaspoon finely chopped fresh parsley
8 slices Go Veggie Cheddar Slices
2 tablespoons Go Veggie Parmesan Cheese
Cook pasta according to package directions. Drain and set aside.
In a large saucepan, melt butter over medium heat; add onion and cook for 5 minutes or until translucent.
Add gluten-free flour and corn; cook for another 3 minutes, stirring often. Add milk, salt and pepper; cook until mixture comes to a boil, approximately 10 minutes. Reduce to low heat and cook for another 10 minutes, stirring often.
Add spinach, red pepper flakes, parsley and cheddar slices. Cook for another 5 minutes, stirring often. Add in cooked macaroni; gently toss to combine.
Top with Parmesan cheese and serve.