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