Gluten Free Baked 'Mac & Cheese'

Ingredients :

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.  

Preparation :

Gluten Free Baked 'Mac & Cheese' 
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Now comfort food can be gluten-free! 

Ingredients: 

Find us
in the
Pasta or
Natural Foods
Aisle  

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.  
  
Directions:

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.