Author Notes: BOU is a better for you line of bouillon cubes for creative cooks at all skill levels. Launched by innovative food entrepreneurs, Robert Jakobi and Kunal Kohli, the cube is a healthier, tastier and higher quality version of the pantry staple. Using a US-based proprietary manufacturing process, BOU uses natural, non-GMO ingredients to produce hassle free flavor at your finger-tips with 30 percent less sodium than the other leading brands. BOU is a kitchen must-have for elevating the flavor of any meal from soups to stews, grilled meats to vegetable stir-fries. BOU is Gluten free and comes in three flavors – chicken, beef, and vegetable. Products are available for purchase at stores across the New York-Metro area, as well as online at Fresh Direct. —hannah
Serves: 4
Ingredients
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8
ounces box uncooked large elbow macaroni (rice, quino, lentil)
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1/2
cup ricotta cheese
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1
tablespoon almond flour
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2
BOU Vegetable flavored Bouillon cube
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2
teaspoons dry mustard
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2
teaspoons garlic powder
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3/4
teaspoon kosher salt
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3/4
teaspoon black pepper
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1
teaspoon smoked paprika
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1
large egg
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1.5
cups 2% organic milk
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1.5
cups sharp cheddar cheese, shredded (6 ounces)
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Cooking Spray
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1.5
tablespoons canola oil
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1
tablespoon melted unsalted butter
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1
cup gluten-free breadcrumbs (or Cornflake cereal, crushed)
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2
tablespoons dried basil
Directions
- Preheat oven to 350F
- Cook pasta according to package directions. Drain.
- Combine ricotta and next 8 ingredients (through egg) in a large bowl; stir with a whisk. Gradually whisk in milk. Stir the cheese mixture with the pasta. Spoon into an 11 x 7-inch baking dish coated with cooking spray.
- Combine oil and butter in a medium bowl. Add breadcrumbs and parsley; toss. Sprinkle over pasta mixture. Bake at 350°F for 30 minutes or until lightly browned.
/5d16a7c0-d4f5-4dc2-a807-b73ef79806be--IMG_3804.JPG "Gluten-Free Cheddar Mac N Cheese 2")
Photo by BOU
