Packed with flavor of cheese, easy creamy cheesy rice pasta mac and cheese. Have it as a side dish with chicken and veggies.
Prep Time: 6 Minutes
Cook Time: 20 Minutes
Total Time: 26 Minutes
Servings: 8
Ingredients:
» 12oz Rice pasta
» ½ Medium zucchini
» 8oz Fresh mozzarella
» 5oz 3 Cheese blend (Parmesan, Romano & Asiago cheese)
» 1 Tbsp BBQ Sauce
» 1 Tbsp Dijon mustard
» 1 tsp Black pepper
» 1 Cup Almond milk (or Oat milk)
» 1 Tbsp unsalted butter
» 1 Tbsp Tapioca flour/starch (or baking wheat flour)
Directions:
Heat oven to 350°F
While oven is heating cook rice pasta according to direction on box. When pasta is done rinse under cold water.
Grate zucchini and set aside.
Heat up a cast iron pot on medium heat and melt the butter add in the tapioca and whisk.
Once butter is melted and mixed with tapioca add in milk, BBQ sauce, Dijon and black pepper mix together.
Add in all of mozzarella and 3oz’s of the 3-cheese blend, use a fork to mix till starting to melt about 3 minutes. Add in zucchini and rice pasta mix together, top with rest of 3 cheese blend.
Place into oven and cook for 10 minutes till starts to bubble. Turn the oven to low broil and move rack closer to top of oven with pot and cook for 3-5 minutes till cheese starts to brown.
Cooking Tips:
If you do not have a cast iron pot, use a regular pot and put mac and cheese into a glass dish. If you want to put chicken or some other kind of meat into the mac & cheese before cooking it in the oven go for it.
Macros per Serving:
Protein: g
Carbs: g
Fat: g
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