Reinventing the cube: BOU Bouillon Cubes

Bouillon cubes are one of those pantry staples that I used to cook with quite often until I began to eat a healthier diet. I wanted to limit excess salt and questionable ingredients, so I pushed the bouillon cubes to the back of my pantry and there they stayed until they expired. Fast forward to now, and I found out about a new company, BOU, that has recreated the timeless kitchen staple by packing better-for-you ingredients into easy-to-use cubes!

BOU is a healthier alternative to the traditional bouillon cube but has the same flavor and ease of use as the conventional bouillon brands. Their cubes are gluten-free, non-GMO, and have 30 percent less salt that traditional cubes. They come in 3 flavors: chicken, beef and vegetable.

What’s great about bringing bouillon cubes back into my kitchen is that I’ve learned to create some interesting recipes with them – not just the basic soup or stew. BOU has a bunch of creative recipes that show you new ways to use bouillon cubes, from Bloody Mary recipes to the delicious mac ‘n’ cheese recipe below.

Check out BOU at a store near you and give this delicious recipe a try while you’re at it!

BOU Bouillons

Print Recipe
5 from 1 vote

Gluten-Free Cheddar Mac & Cheese

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Side Dish
Cuisine: American
Servings: 4 Servings
Calories: 464kcal
Author: BOU

Ingredients

  • Gluten-free nonstick cooking spray
  • 1 8-ounce box uncooked large gluten-free elbow macaroni
  • ½ cup ricotta cheese
  • 1 tablespoon almond flour
  • 2 BOU Vegetable Flavored Bouillon Cubes
  • 2 teaspoons dry mustard
  • 2 teaspoons garlic powder
  • ¾ teaspoon kosher or fine sea salt
  • ¾ teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika
  • 1 large egg
  • cups 2% milk
  • 6 ounces sharp cheddar cheese shredded (about 1½ cups)
  • tablespoons canola oil
  • 1 tablespoon melted unsalted butter
  • 1 cup gluten-free breadcrumbs or cornflake cereal, crushed
  • 2 tablespoons dried parsley

Instructions

  • Preheat the oven to 350 degrees. Spray a 7x11-inch baking dish with cooking spray.
  • Cook pasta according to package directions. Drain.
  • Combine ricotta and next 8 ingredients (through egg) in a large bowl; stir with a whisk. Gradually whisk in milk and stir in the cheese. Stir the mixture with the pasta. Spoon into the baking dish.
  • Combine oil and butter in a medium bowl. Add breadcrumbs and parsley; toss. Sprinkle over pasta mixture. Bake for 30 minutes or until lightly browned.

Recipe from BOU

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Tags: BOU Bouillon Cubes Macaroni and Cheese
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