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Barilla® Gluten Free Italian Mac & Cheese

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Barilla® Gluten Free Italian Mac & Cheese
40 minutes


Main course


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

Preparation 10 minutes preparation + 30 minutes cooking
1. PREHEAT oven to 400° F

2. BRING a large pot of water to a boil, season with salt

3. SAUTÉ garlic with olive oil in a large skillet over medium heat for 1-2 minutes

4. ADD milk and bring to a simmer

5. COMBINE corn starch with water in a small mixing bowl, stir until a smooth paste forms to make slurry

6. ADD slurry to the simmering milk, cook for an additional 3-4 minutes

7. ADD all cheeses except Parmigiano-Reggiano, stir to combine

8. COOK pasta in half the recommended cooking time of the package directions

9. DRAIN pasta and toss it in a large mixing bowl with cheese sauce and parsley

10. PLACE pasta mixture in a greased 13x9 casserole dish, top with Parmigiano-Reggiano

11. COVER with foil and bake for 10 minutes

12. REMOVE foil and broil for an additional 3-4 minutes

13. REMOVE from oven and rest for 10 minutes before serving