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Caprese Mac & Cheese

3 weeks ago


Ingredients
2 cups grape tomatoes, halved
4 tsp. extra virgin olive oil
6 oz. uncooked gluten free penne pasta
2 tsp. minced garlic
5 tsp. gluten free flour
1 ¾ cups low-fat milk
Coarse salt & freshly ground black pepper, as desired
3 oz. part-skim mozzarella cheese, shredded
1.5 oz. grated parmesan cheese
½ cup fresh basil leaves, torn
3 Tbs. gluten free panko breadcrumbs
1/8 tsp. crushed red pepper
Directions
Preheat broiler to high. Combine tomatoes and 2 tsp. oil on a baking pan. Broil 3 minutes; remove from oven. Cook pasta in a large saucepan according to package directions. Drain and return pasta to pan. Heat a small saucepan over medium heat. Add remaining 2 tsp. oil to pan. Add garlic and sauté 1 minute, stirring frequently. Stir in gluten free flour. Whisk in milk and salt and pepper. Bring to a simmer; continue cooking 1 minute or until thickened, stirring frequently. Remove pan from heat; stir in cheeses. Add cheese mixture to pasta; toss. Stir in tomato mixture and torn basil. Spoon pasta mixture into 4 (6 oz.) au gratin baking dishes coated with cooking spray. Sprinkle gluten free panko and red pepper over pasta. Broil 2 minutes or until panko is browned. (Yield: 4 servings)

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