This dish is absolutely delicious and comforting. The cheesy goodness with a hint of shallots makes this dish so tempting.
Total Time
50min
5.0
2 Ratings
Author: Cooking with Tovia
Servings:
6
Ingredients
•
1 3/4
cups
Gluten-Free Elbow Macaroni
•
1/2
tsp
Salt
•
8
cups
Water
•
3
Tbsp
Salted Butter
•
1 1/4
cups
Milk
•
1/2
tsp
Dry Mustard
•
1
cup
Heavy Cream
•
2 1/2
cups
Shredded Extra Sharp Cheddar Cheese
•
4
Tbsp
Shallots
, diced
•
4
Tbsp
Ricotta Cheese
•
2
Tbsp
Corn Starch
•
5
slices
Tomatoes
•
4
Tbsp
Grated Parmesan Cheese
•
to taste
Dried Parsley
•
2
Tbsp
Salt
Cooking Instructions
1.
Bring a pot of Water (8 cups) with Salt (2 Tbsp) to a boil. Cook Gluten-Free Elbow Macaroni (1 3/4 cups) for 9 minutes. Drain and set aside.
2.
Preheat oven to 425 degrees F (218 degrees C).
3.
Into an oven-safe pan, add Salted Butter (3 Tbsp) and Shallots (4 Tbsp). Once butter is melted and bubbling, add 1 cup of Milk (1 cup) and Heavy Cream (1 cup). Bring to a boil.
4.
In a bowl, whisk together Milk (4 Tbsp) and Corn Starch (2 Tbsp). Add to the pan and whisk to combine. Turn off heat.
5.
Add 2 cups of the Shredded Extra Sharp Cheddar Cheese (2 cups), Salt (1/2 tsp), and Dry Mustard (1/2 tsp). Stir to combine.
6.
Add Ricotta Cheese (4 Tbsp) and the pasta. Stir well to coat.
7.
Sprinkle the top of the dish with remaining Shredded Extra Sharp Cheddar Cheese (1/2 cup). Add Tomatoes (5 slices). Sprinkle with Grated Parmesan Cheese (4 Tbsp) and Dried Parsley (to taste).
8.
Bake for 30-45 minutes, or until top is brown and bubbly.
9.
Serve warm right out of the skillet.
Nutrition Per Serving
CALORIES
557
FAT
38.4 g
PROTEIN
18.9 g
CARBS
34.9 g
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