Gluten Free Italian Mac & Cheese
Ratings
- Prep
- Cook
- Skill
- Accomplished
- 589
- Calories
- 28g
- Total Fat
- 56g
- Total Carbohydrate
- 29g
- Protein
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Ingredients
Ingredients for 6 people
- 1 box Barilla® Gluten Free Elbows
- 1 clove garlic, peeled and chopped
- 1 tablespoon extra virgin olive oil
- 1 quart 2% milk
- 4 tablespoons corn starch
- 4 tablespoons water
- 4 ounces provolone cheese, diced
- 4 ounces asiago cheese, diced
- 4 ounces fontina cheese, diced
- 1 tablespoon fresh Italian parsley, chopped
- 3 ounces Parmigiano-Reggiano cheese, grated
- salt and white pepper to taste
Instructions
-
PREHEAT oven to 400° F
- BRING a large pot of water to a boil, season with salt
- SAUTÉ garlic with olive oil in a large skillet over medium heat for 1-2 minutes
-
ADD milk and bring to a simmer
-
COMBINE corn starch with water in a small mixing bowl, stir until a smooth paste forms to make slurry
- ADD slurry to the simmering milk, cook for an additional minute.
- ADD all cheeses except Parmigiano-Reggiano, stir to combine
- COOK pasta in half the recommended cooking time of the package directions
- DRAIN pasta and toss it in a large mixing bowl with cheese sauce and parsley
- PLACE pasta mixture in a greased 13x9 casserole dish, top with Parmigiano-Reggiano
-
COVER with foil and bake for 10 minutes
-
REMOVE foil and broil for an additional 3-4 minutes
- REMOVE from oven and rest for 10 minutes before serving
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