1 box ( 1 lb / 454 g ) Notta Pasta Fettuccine

4 Tbsp butter

1 small onion, minced

3 Tbsp potato starch*

3 cups whole milk

1 tsp salt

1/2 tsp fresh ground pepper

1/2 tsp dried thyme leaves

1 bay leaf

2 & 1/2 cups shredded sharp cheddar cheese

1/2 cup shredded Parmesan
*Potato starch is found in the baking aisle or Jewish food section of the grocery store.

Procedures :
Gluten Free Baked 'Mac & Cheese' Send to friend Add to my favorites Free Recipe Club Printer friendly version Now comfort food can be gluten-free! Ingredients: Find us in the Pasta or Natural Foods Aisle 1 box ( 1 lb / 454 g ) Notta Pasta Fettuccine 4 Tbsp butter 1 small onion, minced 3 Tbsp potato starch* 3 cups whole milk 1 tsp salt 1/2 tsp fresh ground pepper 1/2 tsp dried thyme leaves 1 bay leaf 2 & 1/2 cups shredded sharp cheddar cheese 1/2 cup shredded Parmesan *Potato starch is found in the baking aisle or Jewish food section of the grocery store. Directions: 1 Put a large pot of salted water on to boil for pasta. Butter a 9"X13" baking dish. Preheat broiler to high. 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 low heat, stirring occasionally. 5 Meanwhile, cook Notta Pasta in boiling water for 4 minutes. Time carefully. Drain 6 Pour Notta Pasta back into pot and mix in cheese sauce. Combine well. 7 Pour 'Mac & Cheese' Notta Pasta into prepared baking dish. Broil for 3 to 5 minutes or until top is lightly browned.
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Category : Pasta

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