Gluten-Free Cheddar Pasta Bake Recipe
|A retro classic gets a gluten-free makeover|
12 oz. dry gluten-free elbow macaroni, penne, or spirals
1 1/2 tablespoons light olive oil (or butter)
2 tablespoons sweet rice flour (or all-purpose gluten-free flour mix)
2 1/2 cups milk (or non-dairy unsweetened milk substitute)
1 1/2 cups shredded cheddar cheese (or non-dairy gluten-free cheese)
1/2 teaspoon sea salt
1/2 teaspoon ground pepper
1/2 teaspoon gluten-free honey mustard
1/4 teaspoon nutmeg
2 tablespoons dry sherry or white wine- optional
1 cup gluten-free cornbread crumbs- for topping
1/4 to 1/2 teaspoon paprika
Bring a large pot of salted water to a rolling boil and cook the gluten-free pasta just until it is al dente - tender, but still quite firm to the bite. Drain the pasta in a colander and rinse it quickly under cold water. Set aside.
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