Go Back
–+ servings

Three Cheese Pasta with Black Garlic

Marla Hingley
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Servings 6

Ingredients
  

  • 1 lb GF elbow macaroni shells or rigatoni

Sauce

  • 1/3 cup butter or margarine
  • 3 Tbsp gluten free flour blend
  • ½ small onion
  • 1 bay leaf
  • ½ tsp dried thyme
  • 6 peppercorns
  • 2 cups milk
  • Pinch nutmeg
  • ½-1 tsp salt
  • 3 cups grated cheese cheddar, white cheddar, Havarti or Gouda
  • 3 oz cream cheese
  • 2 cloves black garlic mashed

Topping

  • 1 cup fresh GF breadcrumbs lightly toasted
  • 2-3 Tbsp melted butter or margarine
  • 2 Tbsp Parmesan cheese finely grated
  • Salt and pepper

Instructions
 

  • Boil the pasta in salted water until almost done, about 8 minutes. Drain, rinse, spread out onto a clean dish towel and set aside.
  • In a sauce pan, melt butter over med-low heat then stir in flour, onion, bay leaf, type and peppercorns. Cook for 3 minutes, stirring constantly. Pour in the milk, increase heat to medium, and whisk until mixture comes to a boil. Reduce heat and simmer 10 minutes, stirring constantly.
  • Strain mixture into a large bowl and add the remaining sauce ingredients (discard onion mixture in sieve). Stir until cheese is mostly melted.
  • Gently stir in the cooked pasta, until completely coated then place in a greased quart-size baking dish (or several small ones for individual portions).
  • For topping, lightly toast crumbs by spreading out onto a baking sheet, and broil for 2-5 minutes until just start to turn golden. Combine crumbs with just enough of the melted butter until are slightly moistened. Add remaining ingredients, then sprinkle over pasta. Bake at 375°F for 30 minutes.
Tried this recipe?Let us know how it was!