Gluten Free Elbows Fontina Mac And Cheese With Bacon Food

BARILLA® GLUTEN FREE ELBOWS FONTINA MAC AND CHEESE, WITH BACON AND CHIVES | BARILLA.COM

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 ¼.
• 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.

GLUTEN FREE ELBOWS FONTINA MAC AND CHEESE WITH BACON

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.

GLUTEN-FREE MACARONI AND CHEESE

Steps:

• Cook the macaroni. Set a large pot of salted water over high heat. (Add enough salt to the water to make it taste like the ocean.) Bring the water to a boil. Add the macaroni. Stir for at least 1 minute to make sure the pieces do not stick together. Set the timer for 8 minutes.
• Set up the sauce. While the pasta is boiling, put the goat cheese, Cheddar and kale in the bottom of a large, wide bowl.
• Finish the dish. When the macaroni is tender but still has a bite (al dente), remove it from the pot with a Chinese spider or slotted spoon. Put it on top of the cheese and kale. Pour in about 1/3 to 1/2 cup of the water the macaroni cooked in. Let everything sit for 5 minutes. Stir the mixture until the macaroni is coated in a creamy sauce, with kale dotted through it.

GLUTEN-FREE MACARONI AND THREE CHEESES WITH BACON

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes. Drain.
• Pour cream into a large saucepan over medium heat and season with salt and pepper.
• Measure about 2 tablespoons Cheddar cheese, 2 tablespoons fontina cheese, and 2 tablespoons Gouda cheese; set aside. Stir remaining Cheddar cheese, fontina cheese, and Gouda cheese into cream; cook, stirring frequently, until cheeses are melted and cheese sauce is smooth, about 5 minutes. Remove saucepan from heat.
• Mix pasta into cheese sauce until evenly coated; fold in bacon. Pour macaroni and cheese into the prepared baking dish and top with reserved cheese mixture.
• Bake in the preheated oven until cheese is melted and bubbling, about 15 minutes.

GLUTEN FREE MACARONI AND CHEESE

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.

GLUTEN-FREE MAC AND CHEESE

Steps:

• Preheat oven to 375 degrees.
• Grease 9 x 13 inch baking dish.
• Cook macaroni as directed on package, BUT, reduce cooking time so it is still firm. Drain and set aside.
• Melt butter in saucepan.
• Stir in salt and pepper, remove from heat.
• In a large bowl, whisk cornstarch and milk until smooth.
• Whisk milk mix into butter mix and blend well.
• Stir constantly over medium heat until thickened, (about 5 minutes), remove from heat.
• Stir 1 cup of the cheese into sauce until melted: reserve 1 cup of cheese for topping.
• Combine cheese mix with macaroni and spoon into prepared dish.
• Top with remaining cheese.
• Bake uncovered 25 - 30 minutes or until cheese is toasted.