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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A different twist on macaroni & cheese. This is reminiscent of spinach dip with pasta added. This recipe can be made Gluten Free by using a Gluten Free pasta. Ingredients:
8 ounces penne (i used gluten free pasta, slightly undercooked) |
1 (10 ounce) package frozen spinach, thawed and well drained |
2 tablespoons butter |
2 tablespoons sun-dried tomatoes, finely chopped |
2 shallots, finely diced |
2 tablespoons cornstarch |
1/2 teaspoon salt |
2 cups milk |
7 ounces gouda cheese, shredded |
1/4 cup parmesan cheese, shredded |
Directions:
1. Preheat oven to 350 degrees.
2. Cook pasta according to package directions. Drain and keep warm.
3. Melt butter in a large saucepan, over low heat being careful not to burn the butter.
4. Saute sun dried tomatoes and shallots in melted butter until shallots begin to soften, about 3 minutes.
5. Stir in corn starch and salt.
6. Cook and stir for 1 minute.
7. Gradually add milk, blending well.
8. Cook over medium heat, stirring constantly until sauce is slightly thick, about 3-4 minutes.
9. Add shredded Gouda cheese, stirring until cheese is melted.
10. Combine pasta, spinach and cheese sauce.
11. Pour into a greased 1 1/2 quart casserole.
12. Top with grated parmesan cheese.
13. Bake 20-25 minutes or until top is golden brown and sauce is bubbly.
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