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You wouldn’t believe this dish is kosher for Passover and gluten free! Your kids’ complaints of wanting noodles all Pesach are now a thing of the past.
With the delicious deep flavors of the cheese sauce, baked twice, you have yourself an incredible winner with this dish!
2 boxes Heaven & Earth Grain-Free Elbows
2 tablespoons butter or margarine
2 tablespoons potato starch
2 cups milk
2 (7-ounce) packages Chevington Mature Cheddar Cheese (see note)
approximately 2 tablespoons crumbs for topping (optional, see note)
Cook the pasta according to package directions and set aside.
Dice the cheese into small pieces and set aside.
Preheat oven to 350 degrees Fahrenheit.
In a pot on medium heat, melt the butter. Once it melts, add the potato starch and whisk. It will clump up – this is normal.
Immediately start adding the milk, slowly – if you add the milk too fast you won’t get a smooth sauce. Using your whisk continuously, mix until it starts to thicken.
Add the cheese and mix until it’s melted.
In an oven-to-table dish or 9×13-inch pan, combine the pasta and cheese sauce, and top with your crumbs.
Bake uncovered on 350 degrees Fahrenheit for 40 minutes or until the top is nice and crisp.
Sponsored by Heaven and Earth
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