Dr. Richard Collins, MD
The Cooking Cardiologist
Here is a real twist on a traditional mac & cheese recipe. The pasta is made from rutabagas cut into gnocchi sizes and the cheese is a real surprise. It is non-dairy, lower in fat & saturated fat plus fewer calories. It has a smoky cheddar cheese flavor from a product that comes from Portland, Oregon. Go ahead, be venturous and try this.
- 1 large rutabaga, scrubbed and peeled
- 1 10-ounce HeidiHo Smoky cheese, Whole Foods
- 1 6.7 ounce package of GoVeggie American Style Cheddar Cheese slices
- 4 broccoli florets, steamed and divided
- ¼ cup gluten free bread crumbs
Wash and peel the rutabaga. Cut the rutabaga in half. Using an apple corer, punch through the rutabaga, creating rounded plugs. Slice the core plugs into ¼ inch slices. This should yield approximately 1¼ cups. In a medium saucepan, fill with water and salt the solution just like cooking pasta. Bring to a boil and add the rutabaga. Boil for 20 minutes until the rutabaga is al-dente. In the meantime, in a small saucepan, add the HeidiHo and chopped cheddar slices. Heat on medium heat until sauce is blended and cheese has melted. In a microwave or small saucepan with water, steam the broccoli until just slightly soften. Remove from heat and drain. In a small 5×5 square baking dish with 2” sides, place the broccoli florets on the bottom. When the rutabaga is cooked, drain and add to the cheese sauce. Combine. Pour over the broccoli. Top with the breadcrumbs, place on a small cookie-baking pan to catch any overflow. Bake in a 3500 F oven for 30-40 minutes until top is browned and casserole dish begins to bubble.
Serves 4. Serving size: ¼ of the casserole.
Nutrition Facts: Calories: 320, Total Fat: 17 g, Saturated Fat: 0 g, Trans Fat: 0 g, Cholesterol: 0 mg, Sodium: 830 mg, Carbohydrates: 44 g, Fiber: 6 g, Protein: 9 g
Diabetic Exchanges: 3 Starch, 2 ½ Fat