Quac ‘n Cheese

Let’s not name this mac ‘n cheese, because it has no mac. Quinoa stands in right here, but essentially it is miles a dish all unto itself. It be paunchy of taste, sizable as a side, and any veg head could maybe maybe be very contented making this their major direction, along with a salad or two. It’s making an are trying to be wholesome, with olive oil changing the butter in the bechamel, and must even be made gluten free by subbing gluten-free flour in the bechamel and gluten-free bread crumbs for the topping.

Excerpted from Open Kitchen © 2020 by Susan Spungen. Photography © 2020 by Gentl and Hyers. Reproduced by permission of Avery. All rights reserved. —Susan Spungen

Directions

1. Preheat the oven to 375 degrees Fahrenheit.
2. Heat 3 tablespoons of the oil in a mountainous saucepan over medium warmth. Add the onion and cook dinner for 5 to 6 minutes, except translucent. Add the flour and cook dinner, stirring, for 2 to three minutes. Pour in the milk in a behind circulate, whisking constantly. Cook, stirring continuously, except the mix involves a boil. Decrease the warmth and simmer for 6 to 8 minutes, except thickened. Add 8 oz. of the cheddar cheese, whisking except fully melted. Turn off the warmth, fling in the salt, pepper, and nutmeg to taste, the cayenne, and the mustard powder. Transfer to a mountainous bowl, add the quinoa and kale, and mix neatly.
3. In a miniature bowl, fling the remaining 1 tablespoon oil with the panko. Combine in the Parmigiano-Reggiano and intention aside. Butter a 10-walk solid-iron skillet or identical dimension baking dish. Transfer the quinoa mixture to the skillet and scatter the panko topping over it. High with the remaining cheddar cheese. Bake uncovered for 40 to Forty five minutes (or as a lot as 55 minutes if taken from the fridge), except golden brown and effervescent on the perimeters. Inspire without extend.
4. Put: I known as for cooked quinoa on this recipe, for the reason that volume can vary reckoning on what color you employ and how it is miles being cooked. I typically cook dinner 1 1/2 cups dry with 2 3/4 cups water, rice style, for 15 minutes, lined, which can yield a exiguous (about 1 1/2 cups) more than what’s wished for this recipe. Spend the additional in a salad or grain bowl.
5. Timing tip:
   – Up to 2 days ahead, carry out the bechamel, shred the kale, and cook dinner the quinoa.
   – Up to 1 day a head: Assemble the dish; preserve refrigerated.
   – Genuine earlier than serving: Bake the dish.