Gluten Free Elbows Fontina Mac And Cheese With Bacon Recipes

Steps:

• Bring a large pot of water to a boil and cook the pasta according to the package directions.
• Meanwhile saute the garlic in the olive oil for 1-2 minute or until slightly yellow in color. Add the heavy cream and bring to a simmer, season with salt and pepper and reduce by 1/4.
• Remove the cream from the heat and slowly melt in the Fontina cheese; stir continuously.
• Drain and toss the pasta with the sauce. Add the Parmigiano cheese, chives and bacon. Toss to combine.

Steps:

• Preheat oven to 375° F and grease 13 x 9 casserole dish.
• Cook macaroni according to package directions BUT reduce cooking time so the pasta is still quite a bit firm.
• Drain macaroni and set aside.
• Melt butter in medium saucepan.
• Stir in seasoned salt and pepper; remove from heat and set aside.
• In a large mixing bowl, whisk corn starch into milk until smooth.
• Stir milk into butter mixture and whisk until well-blended.
• Stirring constantly, cook over medium heat until thickened (about 5 minutes or so) and remove from heat.
• Stir three cups of shredded cheese into sauce until melted; reserve one cup of cheese for topping.
• Combine cheese mixture with macaroni and spoon into prepared pan.
• Top with crunchy topping (recipe below) and reserved shredded cheese.
• Bake uncovered for 25-30 minutes or until crunchy topping is nice and toasty.
• CRUNCHY TOPPING: Pulse in a food processor until it becomes coarse crumbs: 2 slices toasted gluten-free bread; 1 tsp butter, softened; 1/2 teaspoons paprika.

Steps:

• Bring a large pot of water to a boil and cook the pasta according to the package directions.
• Meanwhile saute the garlic in the olive oil for 1-2 minute or until slightly yellow in color. Add the heavy cream and bring to a simmer, season with salt and pepper and reduce by 1/4.
• Remove the cream from the heat and slowly melt in the Fontina cheese; stir continuously.
• Drain and toss the pasta with the sauce. Add the Parmigiano cheese, chives and bacon. Toss to combine.

Steps:

• Preheat oven to 350.
• pre cook the pasta, drain, rinse w/ cold water and set aside.
• While the pasta is cooking, make the sauce.
• In a saucepan, heat the olive oil over medium heat, and stir in the rice flour. Cook and stir the flour about 10 seconds. Slowly add in the almond milk, whisking to blend the flour paste and almond milk. Bring the mixture to a slow bubble- it will thicken as it gets hotter, then reduce the heat to low. Add the shredded cheese, salt, and mustard. Stir. Keep stirring until the cheese melts. Remove from heat.
• Mix pasta and sauce together in a 6 quart baking dish.
• Make bread crumb topping: toast waffles, break them up into food processor, drizzle with a little olive oil, add some italian seasoning, and pulse until they look like bread crumbs. Sprinkle these on top of the mac and cheese before you put it in the oven.
• Bake at 350 degrees for about 25 minutes until its bubbly.