Gluten Free Baked 'Mac & Cheese' recipe

Ingredients:
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'

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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.