Gluten Free ‘Mac & Cheese

T I M E 30 minutes

 I N G R E D I E N T S

 1-16 oz box Notta Pasta Fettuccine
 4 tablespoons butter
 1 small onion, minced
3 tablespoons potato starch*
3 cups whole milk
 1 teaspoon salt
 1/2 teaspoon fresh ground pepper
 1/2 teaspoon dried thyme leaves 1 bay leaf
1/2 cups shredded sharp (yellow) Cheddar cheese
 1/2 cup shredded Parmesan
*Potato starch is found in the baking aisle or Kosher food section of the grocery store.

D I R E C T I O N S

 1. Put a large pot of salted water on to boil. Butter a 9”x13” baking dish.

 2. Melt butter in a medium sized saucepan over a low heat. Add onion and cook until soft. Add potato starch and whisk until incorporated.

 3. Add milk, salt, pepper, thyme and bay leaf. Whisk constantly until thickened and smooth. Bring sauce just to a boil and add Cheddar and Parmesan. Stir until cheeses are melted.

 4. Remove bay leaf and keep cheese sauce on lowest simmer, stirring occasionally. 5. Preheat broiler to high. Boil Notta Pasta according to directions on box. Time carefully. Drain and rinse briefly. 6. Pour Notta Pasta back into pot and mix in cheese sauce. Combine well. 7. Pour ‘Mac & Cheese’ into prepared baking dish. Broil for 3 to 5 minutes or until top is lightly browned. Serve.