I’m a pretty big noodle freak. I could eat pasta every single day without ever getting sick of it–and I used to do just that. Now I don’t eat pasta quite as much as I once did since dumping a jar of spaghetti sauce over a bowl of noodles is no longer an option, and I’m not a big fan of the way a lot of gluten-free noodles taste without some kind of flavor to overpower it. Cheese can usually do the trick.
I’ve made a dish similar to this one before, but I prefer this one in both taste and easiness of preparation. I think this entry from myrecipes.com might be my fourth cheesy-pasta dish, but like I said: noodle freak.
Serves: 6-8 (with two 8-oz pasta bags)
Time: about 45 minutes
- 1 8-oz package of gluten-free penne pasta (I used Bionaturae pasta, and I used 2 bags)
- 2 tablespoons of butter
- 2 tablespoons of gluten-free flour (I used Bob’s All Purpose)
- 1 1/2 cups of milk
- 1/2 cup of half-and-half
- 1/2 cup of shredded white Cheddar cheese
- 1/4 cup of grated Parmesan cheese
- 1 cup of shredded Gruyere cheese (divided into two 1/2 cups)
- 1 teaspoon of salt
- 1/4 teaspoon of pepper
- pinch of ground nutmeg
Preheat the oven to 350 degrees. Boil your pasta in a large pot.
Meanwhile in a medium saucepan, melt butter over medium heat and add the flour, whisking constantly. Gradually add in the milk and half-and-half while continuing to whisk for about 3-5 minutes. Add in the cheese (keep 1/2 cup of the Gruyere out), salt, pepper, and nutmeg and stir until smooth.
When your pasta is done, drain and then add back into the pot it was boiled in. Pour the cheese mixture over and stir. Pour it all into a lightly greased 11×7-in baking dish and top with the remaining Gruyere.
Bake for 15 minutes.
Elimination Diet safe: Yes!