Southern Comfort- Mac and Cheese (Gluten Free) with Green Beans

Wow, it's been a while! 8 months? Really? A lot has gone on in my life keeping me away, but now I'm back!!!! This past July I got married and the planning took up soooo much time. It was all worth the effort and we had a wonderful weekend. 
Cheers to a new (school) year! This is the perfect comfort food before the first day back. P.S. these noodles is the best thing since (gluten-free) sliced bread! Our Four Seasons Resort in Hawaii used this brand, and I swear I couldn't tell the difference between it and real macaroni noodles. Also- this recipe does take a lot of effort and is completely worth it. The beans take no effort what so ever so it's a good mix. (Serves 6)

Mac and Cheese Ingredients 
4 cups gluten-free macaroni noodles
3 tbsp butter, cut into 9 pieces
2 cups 2% milk, at room temperature
1/2 lb orange cheddar cheese block, grated*
*don't buy pre-grated cheese, this way is much better
1/4 lb gruyere cheese, grated
1/4 lb white sharp cheddar, grated
1/4 cup gluten-free all purpose flour*
*I prefer Cup 4 Cup
2 tsp dried mustard
1 tsp salt
1/2 cup chopped broccoli rabe

1/4 cup chopped tomatoes (either cherry or roma)
1 spicy chicken sausage link*
*I buy a link from Whole Foods and cook it in a pot and break it up with a fork
(This takes about 5 minutes)
2 pieces of bacon cooked and broken up*
*We keep some cooked bacon in the freezer for recipes like this

Preheat oven to 375F
Cook noodles as directed and drain
In same pot, put in new hot water and boil the broccoli rabe for two minutes and drain
In a large sauce pan,  heat butter over medium heat- don't let boil
Add flour and mustard and whisk
Add in milk slowly, continue to whisk
Add in cheese (minus 1 handful to use later)
Finally toss in noodles and sprinkle with salt

In a baking dish sprinkle in tomatoes, sausage, and broccoli rabe
Pour in 3/4 noodle mixture
Stir, stir, stir
Pour remainder of noodles on top
Sprinkle with bacon and remaining cheese


Bake for about 15 minutes or until top is cooked and crispy

Green Bean Ingredients
2 cans organic green beans, rinsed and drained
2 cloves garlic minced
1 small, very small, onion, sliced in thin slivers
1 tbsp extra virgin olive oil
1/2 tbsp butter
salt and pepper

In a large pan, warm oil and butter over medium low heat
Add in onion once butter is melted, stir for 2 minutes
Add in garlic and stir until fragrant
Pour in drained beans (you might need to pat them dry if they're super wet)
Let cook for 5 minutes, stirring occasionally
Add salt and pepper to taste

Amazing Low- Fat Cream of Broccoli Soup

I was craving some good cream of broccoli soup and came across a low- fat recipe. Of course, I was very skeptical because anything low fat that involves cream usually is awful. This recipe however, left me and C licking our bowls. Instead of heavy cream, use half of a can of fat-free evaporated milk- same silky taste, less calories! Sprinkle with gruyere or swiss to add a cheesy touch. Serves 6

Ingredients
3 small heads of broccoli, chopped (bottom tossed)
2 leeks, chopped and de-dirted*
*put in a bowl with water for 10 minutes, let the dirt sink to the bottom
1/2 can of fat-free evaporated milk
2 cups chicken or vegetable stock
1 clove garlic, diced
2 tbsp extra virgin olive oil

salt and pepper
1/4 cup gruyere or swiss cheese shredded
*you can buy a shredded mix at Trader Joe's and freeze the remainder

In a large pot over medium low heat, heat oil
Add oil and leeks, cook for 5 minutes
Add garlic and broccoli, stir for another 5 minutes
(Until the broccoli is bright green)
Add broth and simmer for 15-20 minutes
When broccoli is tender, remove pot from heat
Using a hand blender and an oven mitt, puree soup

Add in milk slowly until desired color and taste
Sprinkle with salt and pepper