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Since gluten-free pasta can clump and stick together if it stands for a while, be sure to cook it to al dente (since it'll cook a bit more while it bakes), and have it ready just in time to toss with the sauce.

Recipe by Oxmoor House August 2011

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Oxmoor House

Recipe Summary

Yield:
6 servings (serving size: about 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • Heat oil in a medium Dutch oven over medium heat. Add onion; cook 5 minutes or until tender, stirring often.

  • While onion cooks, cook pasta according to package directions, omitting salt and fat. Drain.

  • Combine cornstarch and 1/2 cup milk in a small bowl. Add remaining 3 1/2 cups milk to onion; bring to a boil. Gradually stir in cornstarch mixture. Cook 2 minutes or until sauce thickens, stirring constantly. Remove from heat, and stir in salt, pepper, and nutmeg. Add cheddar and mozzarella cheeses, stirring with a whisk until cheeses melt. Stir in pasta. Pour pasta mixture evenly into 6 (2-cup) gratin dishes or ramekins coated with cooking spray.

  • Combine Parmesan cheese and breadcrumbs; sprinkle over pasta mixture. Bake at 375° for 30 minutes or until sauce is bubbly and top is brown.

Source

Cooking Light Gluten-Free Cookbook

Nutrition Facts

493 calories; fat 14.5g; saturated fat 7.7g; mono fat 3.4g; poly fat 0.5g; protein 23.4g; carbohydrates 67.1g; fiber 2.1g; cholesterol 40mg; iron 3.8mg; sodium 308mg; calcium 767mg.
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