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Baked Corn Elbows w/ Nut Cheddar Cheese




Source of Recipe


Heidi at 101 Cookbooks


List of Ingredients




12 ounces corn elbow macaroni (heidi note: I used small brown rice penne)
2 1/4 cups melted Cashew Cheddar Cheese (recipe coming soon on this site)
2 slices GF bread
1 tablespoon chopped fresh Italian parsley (Heidi note: I used the chives I had on hand)
1 tablespoon olive oil
1 clove garlic, minced
1/2 teaspoon freshly ground black pepper

Recipe



Preheat the oven to 325�F.

Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook, stirring often, for 8 minutes, or until tender but still firm to bite (al dente).

Drain, reserving 3/4 cup of the cooking liquid. Toss the macaroni with the melted cheese in a large bowl, adding enough reserved cooking liquid to moisten and coat the pasta.

Transfer the macaroni mixture to an 8-inch square baking dish. Cover and bake for 20 minutes, or until heated through.

Meanwhile, chop the bread in a food processor until coarse crumbs form. Toss the breadcrumbs with the parsley, olive oil, garlic, and pepper in a bowl to coat.

Uncover the hot macaroni and cheese and sprinkle the breadcrumb mixture over. Continue baking, uncovered, for 15 minutes, or until the topping is golden brown and crisp.

Serves 6 to 8.