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

5 from 1 vote
Gluten-Free Cheddar Mac & Cheese
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 
Course: Side Dish
Cuisine: American
Servings: 4 Servings
Calories: 464 kcal
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
  1. Preheat the oven to 350 degrees. Spray a 7x11-inch baking dish with cooking spray.
  2. Cook pasta according to package directions. Drain.
  3. 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.
  4. 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.
Nutrition Facts
Gluten-Free Cheddar Mac & Cheese
Amount Per Serving
Calories 464 Calories from Fat 279
% Daily Value*
Total Fat 31g 48%
Saturated Fat 15g 75%
Cholesterol 115mg 38%
Sodium 816mg 34%
Potassium 269mg 8%
Total Carbohydrates 25g 8%
Dietary Fiber 1g 4%
Sugars 5g
Protein 21g 42%
Vitamin A 21.3%
Vitamin C 1.5%
Calcium 50%
Iron 6.5%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe from BOU

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Tags: BOU Bouillon Cubes Macaroni and Cheese
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