Cooking Instructions
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Step 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.
Step 2
Preheat oven to 425 degrees F (218 degrees C).
Step 3
Into an oven-safe pan, add
Salted Butter (3 Tbsp)
and
Shallots (1/4 cup)
. Once butter is melted and bubbling, add 1 cup of
Milk (1 cup)
and
Heavy Cream (1 cup)
. Bring to a boil.
Step 4
In a bowl, whisk together
Milk (1/4 cup)
and
Corn Starch (2 Tbsp)
. Add to the pan and whisk to combine. Turn off heat.
Step 5
Add 2 cups of the
Shredded Extra Sharp Cheddar Cheese (2 cups)
,
Salt (3/4 tsp)
, and
Dry Mustard (1/2 tsp)
. Stir to combine.
Step 6
Add
Ricotta Cheese (1/4 cup)
and the pasta. Stir well to coat.
Step 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 (1/4 cup)
and
Dried Parsley (to taste)
.
Step 8
Bake for 30-45 minutes, or until top is brown and bubbly.
Step 9
Serve warm right out of the skillet.
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