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short pasta unsalted butter Silvanas Kitchen milk ground nutmeg Cheddar cheese cream cheese kosher salt rice cereal cheese
Viewed: 26 - Published at: 8 years agoIngredients
- One 12-ounce box gluten-free short pasta
- 2 tablespoons unsalted butter, plus more for greasing
- 2 tablespoons Silvanas Kitchen Gluten-Free All-Purpose Flour
- 2 cups whole milk, warmed
- 1/4 teaspoon ground nutmeg
- 8 ounces sharp cheddar cheese, shredded (2 cups)
- 4 ounces cream cheese (1/2 cup)
- One 10-ounce box frozen chopped spinachthawed, drained and squeezed dry
- Kosher salt
- 2 tablespoons crushed gluten-free rice cereal, such as Erewhon
- 2 tablespoons Parmigiano-Reggiano cheese
Method
- Preheat the oven to 375 degrees and butter an 8-inch-square pan.
- In a large pot of salted boiling water, cook the pasta until al dente; drain.
- Meanwhile, in a saucepan, melt the 2 tablespoons of butter.
- Whisk in the flour and cook over moderate heat for 1 minute.
- Gradually whisk in the warmed milk and cook, whisking, until thickened, about 4 minutes.
- Remove from the heat; stir in the nutmeg, cheddar and cream cheese until melted.
- Stir in the spinach and cooked pasta; season with the salt.
- In a small bowl, mix the rice cereal with the Parmigiano.
- Transfer the pasta to the prepared pan and sprinkle with the cereal.
- Bake the mac and cheese for about 20 minutes, until bubbly and golden on top.
- Serve hot.
