2 cups dry quinoa, cooked according to package instructions
3 cups plain almond milk
3 tablespoons earth balance or butter
3 tablespoons flour
6 ounces gruyère cheese, grated*
10 ounces part-skim white cheddar cheese, grated*
2 teaspoons salt
black pepper
For the Sage-Breadcrumb Topping
2 tablespoons olive oil
1 cup panko breadcrumbs
1/3 cup parmesan cheese
1/4 cup fresh sage, chopped
*See notes for vegan option
Instructions
Heat oven to 375° F.
Heat the milk in a sauce pan over medium high heat to simmer (do not boil).
Heat butter in a large nonstick pot over medium heat until melted. Add in the flour and whisk until smooth. Cook for 2 minutes. Then, slowly add in the hot milk. Remove pot from heat and begin whisking in the grated gruyère and cheddar. Continue to whisk until all cheese is incorporated and you have a thick, creamy sauce.
Fold the quinoa into the cheese sauce and pour mixture into a large, lightly greased baking dish.
To make the breadcrumb topping, heat the olive oil in a small nonstick skillet over medium heat. Add in the sage and cook for 1 minute or until fragrant. Add in the breadcrumbs and cook for another minute or until toasted. Remove from heat, swiftly stir in the parmesan and spread the breadcrumb mixture over the mac + cheese.
Bake for 35 minutes or until breadcrumbs are golden and cheese is bubbling. Let stand 10 minutes and serve. Leftovers can be stored in fridge or frozen.
Notes
*To make vegan, substitute a mixture of meltable vegan cheddar and mozzarella cheeses for the quinoa (e.g., Daiya) and a vegan parmesan cheese for the topping.
Recipe by Blissful Basil at https://www.blissfulbasil.com/quinoa-mac-cheese/