Gluten Free Baked 'Mac & Cheese'

Contributed By: Sarah


1 box ( 1 lb / 454 g ) Notta Pasta Fettuccine

4 Tbsp butter

1 small onion, minced

3 Tbsp potato starch*

3 cups whole milk

1 tsp salt

1/2 tsp fresh ground pepper

1/2 tsp dried thyme leaves

1 bay leaf

2 & 1/2 cups shredded sharp cheddar cheese

1/2 cup shredded Parmesan
*Potato starch is found in the baking aisle or Jewish food section of the grocery store.


1 Put a large pot of salted water on to boil for pasta. Butter a 9"X13" baking dish. Preheat broiler to high.

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 low heat, stirring occasionally.

5 Meanwhile, cook Notta Pasta in boiling water for 4 minutes. Time carefully. Drain

6 Pour Notta Pasta back into pot and mix in cheese sauce. Combine well.

7 Pour 'Mac & Cheese' Notta Pasta into prepared baking dish. Broil for 3 to 5 minutes or until top is lightly browned.

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