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+ servings
quinoa mac and cheese
5 from 3 votes

Quinoa Mac and Cheese

Homemade quinoa mac and cheese is a wholesome twist on classic mac. It combines all of the flavors we love about mac and cheese with quinoa instead of noodles for a hearty, comforting meal.
Prep 30 minutes
Cook 30 minutes
Total 1 hour
Fat 27
Carbs 38
Protein 7
Yield 6

Ingredients

  • 1.5 cups uncooked quinoa rinsed
  • 3 cups chicken broth or vegetable broth
  • 1/4 cup + 1 tablespoon olive oil divided
  • 1/2 medium white onion minced
  • 1/2 tablespoon minced garlic
  • 1/4 cup minced jalapeño peppers seeded (about 2 small or 1 large jalapeño)*
  • 1/3 cup white whole wheat flour
  • 2 cups 2% milk
  • 1/2 cup plain Greek yogurt
  • 3 cups shredded cheddar cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 4 cups chopped kale packed
  • diced cooked bacon for serving*

Instructions

Make the Quinoa

  • Combine the uncooked quinoa and broth in a medium saucepan. Bring to a boil over medium/high heat. Once boiling, cover and reduce heat to low. Let simmer for about 15 minutes or until all of the broth has absorbed. Remove from heat and set aside.

Make the Cheese Sauce

  • Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium/high heat. When the olive oil is fragrant, add the onion and sauté for 1-2 minutes. Add the minced garlic and continue to sauté until the onions are translucent. Add in the minced jalapeños and cook for 2-3 more minutes.
    A pan with onions and green peppers in it.
  • To the pot with the jalapeños set on medium/high heat, add 1/4 cup of olive oil and sprinkle in the flour. Use a wooden spoon to stir in the flour until a paste forms. Whisk in the milk and continue to heat over medium/high heat until thickened. This will take about 2-3 minutes. Once the milk is thick, add in the Greek yogurt and whisk. Add in 1/2 cup of cheese at a time and whisk until all of the cheese is melted. Mix in the salt and pepper.

Make the Quinoa Mac and Cheese

  • Once the cheese sauce is smooth, mix in the kale. Continue to stir over medium heat until the kale has wilted.
    A pan with kale and a wooden spoon.
  • Stir in the cooked quinoa.
    A red pan with a spoon and spinach in it.
  • Serve immediately topped with cooked bacon.
    quinoa mac and cheese

Tips & Notes

  • Storage: Store leftover quinoa mac and cheese in an airtight container in the refrigerator for up to 5 days. We don't recommend freezing quinoa mac and cheese - we find that recipes with a lot of dairy tend to become grainy when frozen, thawed, and reheated. 
  • Jalapeños: Customize the spiciness of this quinoa mac and cheese to your liking. For a non-spicy version, omit the peppers completely. For a mildly spicy version, use a can of diced green chiles instead of the jalapeños. For a spicer version, add a few jalapeño seeds to the recipe along with the peppers.
  • Bacon: Totally optional! Feel free to omit completely.
  • Recipe Update: This recipe was updated on January 26, 2021. For the original recipe CLICK HERE.

Nutrition Facts

Calories: 521kcal | Carbohydrates: 38g | Protein: 7g | Fat: 27g | Fiber: 4g | Sugar: 7g