In this recipe
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Notta Pasta Rice Fettuccine
This is our widest rice noodle, a great wheat fettuccine alternative that enhances your favorite gluten-free pasta dishes.
Gluten Free 'Mac and Cheese'
Serves 8
30 minutes
4 tablespoons butter
1 small onion, minced
3 tablespoons potato starch*
3 cups whole milk
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1/2 teaspoon dried thyme leaves
1 bay leaf
2 1/2 cups shredded sharp (yellow) Cheddar cheese
1/2 cup shredded Parmesan cheese
*Potato starch is found in the baking aisle or Kosher food section of the grocery store.
1. | Put a large pot of salted water on to boil. Butter a 9"x13" baking dish. |
2. | Melt butter in a medium sized saucepan over a low heat. Add onion and cook until soft. Add potato starch and whisk until incorporated. |
3. | Add milk, salt, pepper, thyme and bay leaf. Whisk constantly until thickened and smooth. Bring sauce just to a boil and add Cheddar and Parmesan. Stir until cheeses are melted. |
4. | Remove bay leaf and keep cheese sauce on lowest simmer, stirring occasionally. |
5. | Preheat broiler to high. Boil Notta Pasta according to directions on box. Time carefully. Drain and rinse briefly. |
6. | Pour pasta back into pot and mix in cheese sauce. Combine well. |
7. | Pour 'Mac and Cheese' into prepared baking dish. Broil for 3 to 5 minutes or until top is lightly browned. Serve. |
Gluten Free 'Mac and Cheese'
Nutrition Facts:*
CALORIES: 480
FAT: 22g
CHOLESTEROL: 65mg
SODIUM: 720mg
CARBS: 55g
PROTEIN: 17g
*Nutrition Facts are estimates only. For questions or specific information, email facts@andreprost.com