Gluten Free Italian Mac & Cheese

  • 589
  • 28g
    Total Fat
  • 56g
    Total Carbohydrate
  • 29g
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  • Prep
  • Cook
  • Skill


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


  1. 1
    PREHEAT oven to 400° F

  2. 2
    BRING a large pot of water to a boil, season with salt
  3. 3
    SAUTÉ garlic with olive oil in a large skillet over medium heat for 1-2 minutes
  4. 4
    ADD milk and bring to a simmer

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

  6. 6
    ADD slurry to the simmering milk, cook for an additional 3-4 minutes
  7. 7
    ADD all cheeses except Parmigiano-Reggiano, stir to combine
  8. 8
    COOK pasta in half the recommended cooking time of the package directions
  9. 9
    DRAIN pasta and toss it in a large mixing bowl with cheese sauce and parsley
  10. 10
    PLACE pasta mixture in a greased 13x9 casserole dish, top with Parmigiano-Reggiano
  11. 11
    COVER with foil and bake for 10 minutes

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

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

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