Brown rice macaroni is a great gluten-free option for making traditional macaroni and cheese. This version uses Gruyère cheese, a cow's milk cheese from Switzerland, with creamy results.
Special Diets:
Ingredients
Method
Bring a large pot of salted water to a boil over high heat.
Add the pasta and cook according to the package directions. Drain and set aside.
Heat oil in a large skillet over medium heat.
Add tomatoes and garlic, and cook for 10 minutes, breaking the tomatoes up with a spoon as they soften.
Add cauliflower and cook for another 10 minutes, or until tender but not mushy and the tomatoes are soft.
Add the basil and parsley, and season with salt and pepper.
Add cayenne, if using.
Add cooked macaroni and shredded cheese and stir until hot throughout. Spoon into bowls and serve.
Nutritional Info
Serving Size
Calories
430
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.