Macaroni and Cheese GF and low fat

 Macaroni and Cheese Update

 

Makes 8 portions

3 cups Chicken Stock

3 Yukon potatoes about 1 cup sliced
1 cup Parsnip 

1 cup chopped cauliflower
1 medium Spanish onion
6 cloves garlic

4 oz fat free cream cheese

8 oz 2 % sharp cheddar cheese
8 oz fat free sharp cheddar cheese

2 teaspoon Dijon mustard

1 cup non fat milk

1 tablespoon Annato oil food color

1 teaspoon Salt
½ teaspoon tobasco or other hot sauce

8 oz dry weight  Quinoa and Corn Noodles, cooked in 2 quarts boiling water, then shocked. 

1. Simmer potatoes , onions and garlic in chicken stock till tender. 

2. Simmer cauliflower till tender 

3. Puree all in food processor till very smooth and shiny 

4. Put the new sauce in double boiler, add the softened cream cheese and stir till smooth.
5, Add the cheddar cheeses and stir till smooth. 

6. Add the remaining ingredients and stir till smooth 

Adjust seasoning 

Blend with the noodles.