ACTIVE TIME: 20 MIN. I TOTAL TIME: 1 HR. I SERVES: 6
Ingredients:
- 12 ounces gluten free pasta shape of choice (I used barilla penne)
- 1 large jalapeño
- 3 tablespoons salted butter
- 3 tablespoons gluten free flour
- ~ 1 1/2 cups milk
- 1/2 cup heavy whipping cream
- 1/4 cup cream cheese
- 1/2 cup shredded Gouda
- 1/4 cup shredded sharp white cheddar + more for topping before baking
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt & pepper, to taste
Instructions:
- Preheat the oven to 350°.
- Place the jalapeño on a baking sheet with a splash of olive oil. Roast for 10-15 minutes or until skin is blistered and the pepper is softened. Remove the stem and seeds before dicing and reserving for step 6. Keep the oven on.
- Lightly coat a 9×13 baking dish with nonstick spray or butter and set aside.
- Cook pasta as package instructs al dente. Drain thoroughly and return to the pot.
- While the pasta is cooking, make the cheese sauce. In a nonstick or cast iron pan, melt the butter. Mix in the flour to create a white roux. Next, slowly add in a cup and a half of milk, plus the whipping cream, stirring with a whisk to ensure the sauce is smooth. Add in more milk if the sauce needs to be thinned.
- Stir in the cream cheese, Gouda and cheddar. Mix until smooth. Season with paprika, garlic and onion powders. Lastly, add in the jalapeños.
- Pour the cheese sauce over the cooked pasta and lightly mix to coat. Add the cheesy pasta to the prepared baking dish and sprinkle with additional cheddar.
- Bake for 20 minutes or until the sides start to slightly bubble. Broil on low for a few minutes for extra crispiness.
- Let the finished dish sit for a few minutes before serving.
stephreeds 