I have made this recipe twice now, and really, really like it! It is reminiscent of macaroni and cheese, but with millet and an added depth of flavor. You can cook it on the stove, in the oven, or in the crockpot for 2 hours on low. I use about 8 – 10 oz. sharp cheddar cheese. You could probably also use quinoa or barley or some other grain, but millet is nice because it doesn’t clump together and provides a nice change in texture from the gooey cheese.
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