Sunday, April 19, 2009

Mac n' Manchego

* 2 cups Tinkyada Elbow Pasta (1/2 bag)
* olive oil
* 1/2 small yellow onion, diced
* 2 garlic cloves, minced/grated
* 2 ounces butter
* 1/4 cup rice flour (or more, as needed)
* 2 cups milk
* 1 1/2 cups Manchego, grated
* 1/2 cup GF bread crumbs ( I toasta piece of GF bread and crumble it)
* salt and pepper
Cook pasta according to directions on bag and set aside.
Preheat oven to 450 degrees.
Heat olive oil on medium and cook onions until soft, about 5 minutes. Add garlic for an additional minute. Add butter and rice flour, whisking to create a ball, this is your roux. Remove from pan. Pour 2 cups of milk into the pan and add 1-2 tablespoons of roux at a time, whisking to prevent milk from burning and to help dissolve the roux. Continue adding the roux, 1-2 tablespoons at a time until the milk has thickened, about 5 minutes. Add 1 cup of Manchego to the milk mixture, to create cheese sauce. Add salt and pepper, if needed.
Toss in pasta and stir so that all the pasta is coated. Pour pasta into a greased baking pan and top with 1/2 cup of bread crumbs and remaining 1/2 cup of manchego. Bake for 15-20 minutes.

Enjoy your mac n' cheese for grown ups :)

1 comment:

GFE--gluten free easily said...

Manchego is so good. This dish must be fantastic! BTW, I make my bread crumbs by toasting Van's GF waffles and running through my little mini chopper. Yummy. I don't usually buy bread, but it's easy to keep Van's in the freezer.

Shirley