Gluten Free Elbows Fontina Mac And Cheese With Bacon Recipes

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 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 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.

EASY GLUTEN-FREE MACARONI AND CHEESE

Steps:

• Preheat oven to 375 degrees F (190 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.
• Melt 1/4 cup butter in a saucepan over medium heat. Stir salt and mustard powder into melted butter and remove saucepan from heat.
• Whisk milk and cornstarch together in a bowl until smooth; stir into butter mixture until well blended. Return saucepan to stove; cook milk mixture, stirring constantly, over medium heat until sauce is thickened, about 5 minutes. Remove saucepan from heat.
• Stir 3 cups Cheddar cheese into sauce until heat from sauce melts cheese. Add pasta to cheese sauce and stir well; pour into the prepared baking dish.
• Combine remaining 1 cup Cheddar cheese, gluten-free bread crumbs, 1 teaspoon butter, and paprika in a bowl; sprinkle over pasta mixture.
• Bake in the preheated oven until top is crunchy, about 30 minutes.