News 8’s Suzie Hunter chose to add Meaghan Penrod of Columbia’s gluten-free taco mac and cheese to our Viewer Cookbook. This meal is delicious comfort food even for people without a sensitivity to gluten!
1 package gluten free pasta (Meaghan prefers Tinkyada brown rice pasta)
1 lb ground turkey
1/2 bag of frozen, mixed bell peppers
1/2 bag of frozen corn
1/2 a white onion, diced
1 tbs canola or coconut oil
1 tsp salt and pepper
1/4 cup crushed gluten free tortilla chips (I used Tostitos)
For the sauce
For the sauce:
1/2 cup white cheddar shredded cheese
1/2 cup yellow sharp cheddar shredded cheese
3/4 cup almond milk (or your choice of milk)
1.5 tbs Earth Balance butter (or your choice of butter)
2 tbs gluten free flour or corn starch
1 packet Gluten Free McCormick’s taco seasoning
Boil your package of gluten free noodles according to package directions. Drain and set aside.
Heat a skillet over medium heat and add your oil. Add in diced onion and ground turkey. Season with salt and pepper and brown.
Once the meat is browned, add in 1/2 bag of peppers and 1/2 bag of corn. Mix and put top on skillet.
Put empty pasta pot on low-medium heat. Add in Earth Balance and let it melt. Once it’s melted, add in flour and whisk together until roux is formed.
Slowly pour milk into roux while whisking.
Once roux and milk are fully mixed, slowly add in your cheese, mixing as you add. Make sure it melts before you add more!
If the sauce is too thin for your liking, add more cheese. If it’s too thick, add more milk.
Once the sauce is mixed, dump in your taco seasoning packet and mix thoroughly.
Pour pasta back into pot and mix into cheese.
Mix in turkey and veggies.
Top with crumbled gluten free tortilla chips and serve!
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