4 ounces Quiona/Corn Elbow Pasta
1 1/2 tablespoon Coconut Oil
1 1/2 tablespoon Gluten-Free Flour Blend (I used Grandma Farmer's Better Than Wheat)
1 1/2 teaspoon powdered mustard
1 1/2 cup Almond Milk
1/4 cup finely minced onion
4 ounces cooked, grass-fed ground beef
1 med Roma tomato, diced
1/2 bay leaf
1/4 teaspoon paprika
1/2 large egg (I used a tiny pullet egg)
6 ounces Almond cheddar, shredded
1/2 teaspoon salt
black pepper
- In large pot of salted, boiling water cook the pasta according to directions
- In a separate pot, melt the oil, Whisk the flour and mustard and keep it moving for about 5 minutes. Make sure it's free of lumps. Stir in the milk, onion, tomato, beef, bayleaf and paprika. Simmer for 10 minutes and remove the bayleaf.
- Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into 1-quart casserole dish. Top with remaining cheese.
- Bake for 20-25 minutes. Remove from oven and rest for 5 minutes before serving.
Makes 3-4 servings or 10 toddler servings. I freeze before baking.
