Rating: 4.5 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 4

Make this dish gluten-free by using the brown rice elbow pasta and brown rice flour options listed in the ingredients.

Maureen Callahan
Recipe by Cooking Light March 2016

Gallery

Credit: Jennifer Causey; Styling: Lindsey Lower

Recipe Summary

hands-on:
42 mins
total:
42 mins
Yield:
Serves 12 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove top oven rack, and cover with foil; lightly coat with cooking spray. Preheat broiler to high.

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  • Arrange tomato slices on prepared rack; lightly coat with cooking spray. Broil 8 to 10 minutes or until tomatoes are lightly browned. Transfer tomatoes to a plate; set aside.

  • Combine flour and butter in a bowl until a paste forms.

  • Place a large high-sided sauté pan over medium-high heat. Add stock, 2 cups milk, salt, and mustard, stirring with a whisk. Add pasta to pan; bring to a boil. Cook 12 minutes or until pasta is done, stirring frequently. Stir in remaining 1 cup milk and artichokes; cook 2 minutes. Add butter-flour paste, in pieces, stirring constantly to blend and thicken. Remove from heat; stir in cheddar, fontina, 6 tablespoons Parmesan, and pepper.

  • Arrange broiled tomato slices on top of pasta. Sprinkle with remaining 4 tablespoons Parmesan. Broil 2 minutes or until cheese begins to brown.

Nutrition Facts

299 calories; fat 11.3g; saturated fat 6g; mono fat 2.5g; poly fat 0.4g; protein 15g; carbohydrates 37g; fiber 4g; cholesterol 29mg; iron 1mg; sodium 489mg; calcium 330mg; sugars 5g; added sugar 0g.
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