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gluten free three cheese mac & cheese bake - serves 6 - all you need - 12 oz hy-vee gluten free elbows, 2 tbsp cornstarch, 2 cups 2% milk, 3 tbsp butter, divided, 4 oz cream cheese, cut into pieces, 8 oz shredded cheddar cheese, 8 oz shredded provolone cheese, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 cup gluten free bread crumbs, all you do - 1. Preheat oven to 350° f. Spray 2-quart baking dish with nonstick cooking spray. 2. Prepare pasta according to package directions, cooking 2 minutes less. 3. Meanwhile, in small bowl, slowly whisk milk into cornstarch and whisk until smooth. 4. In medium saucepan, melt 2 tablespoons butter over medium heat. Whisk in milk and cornstarch mixture; Bring to boil, whisking constantly until mixture has thickened, about 5 minutes. 5. Add cheeses, salt and pepper; Stir until smooth. Remove from heat, add pasta and stir until well combined. Pour into prepared baking dish. 6. In small skillet, melt remaining tablespoon butter over medium-high heat. Stir in bread crumbs and cook until bread crumbs begin to toast, about 1 minute. Sprinkle bread crumbs on top of mac and cheese. 7. Bake uncovered 30 minutes or until top is lightly browned. Nutrition facts per serving: 700 calories, 40g fat, 23g saturated fat, 1g trans fat, 105mg cholesterol, 940mg sodium, 60g carbohydrate, 1g dietary fiber, 5g total sugars, 0g added sugars, 27g protein. Nutrients: 6% vitamin d, 50% calcium, 6% iron, 6% potassium.
cooking directions: 1. Bring 3 quarts of water per 12 oz of pasta to rapid boil. If desired, add 2 teaspoons of salt. 2. Gradually add 12 oz of hy-vee gluten free elbows to boiling water. Stir gently and return to rapid boil. 3. Cook, uncovered, stirring occasionally 5 to 7 minutes or until desired degree of tenderness is reached; Drain. 4. For casseroles and pour-over sauces, rinse in hot water. For salads, rinse in cold water.
Ingredients
Corn Flour, Rice Flour.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 200
- Total Fat 1g1%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 0mg0%
- Total Carbohydrate 44g16%
- Dietary Fiber 1g4%
- Sugars 0g
- Protein 4g
Details
Satisfaction guaranteed call 1-800-289-8343 www.hy-vee.com
gluten free three cheese mac & cheese bake - serves 6 - all you need - 12 oz hy-vee gluten free elbows, 2 tbsp cornstarch, 2 cups 2% milk, 3 tbsp butter, divided, 4 oz cream cheese, cut into pieces, 8 oz shredded cheddar cheese, 8 oz shredded provolone cheese, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 cup gluten free bread crumbs, all you do - 1. Preheat oven to 350° f. Spray 2-quart baking dish with nonstick cooking spray. 2. Prepare pasta according to package directions, cooking 2 minutes less. 3. Meanwhile, in small bowl, slowly whisk milk into cornstarch and whisk until smooth. 4. In medium saucepan, melt 2 tablespoons butter over medium heat. Whisk in milk and cornstarch mixture; Bring to boil, whisking constantly until mixture has thickened, about 5 minutes. 5. Add cheeses, salt and pepper; Stir until smooth. Remove from heat, add pasta and stir until well combined. Pour into prepared baking dish. 6. In small skillet, melt remaining tablespoon butter over medium-high heat. Stir in bread crumbs and cook until bread crumbs begin to toast, about 1 minute. Sprinkle bread crumbs on top of mac and cheese. 7. Bake uncovered 30 minutes or until top is lightly browned. Nutrition facts per serving: 700 calories, 40g fat, 23g saturated fat, 1g trans fat, 105mg cholesterol, 940mg sodium, 60g carbohydrate, 1g dietary fiber, 5g total sugars, 0g added sugars, 27g protein. Nutrients: 6% vitamin d, 50% calcium, 6% iron, 6% potassium.
cooking directions: 1. Bring 3 quarts of water per 12 oz of pasta to rapid boil. If desired, add 2 teaspoons of salt. 2. Gradually add 12 oz of hy-vee gluten free elbows to boiling water. Stir gently and return to rapid boil. 3. Cook, uncovered, stirring occasionally 5 to 7 minutes or until desired degree of tenderness is reached; Drain. 4. For casseroles and pour-over sauces, rinse in hot water. For salads, rinse in cold water.
Ingredients
Corn Flour, Rice Flour.
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