Ingredients:
- 1 box ( 1 lb / 454 g ) Notta Pasta Fettuccine
- 4 Tbsp butter
- 1 small onion, minced
- 3 Tbsp potato starch*
- 3 cups whole milk
- 1 tsp salt
- 1/2 tsp fresh ground pepper
- 1/2 tsp dried thyme leaves
- 1 bay leaf
- 2 & 1/2 cups shredded sharp cheddar cheese
- 1/2 cup shredded Parmesan
*Potato starch is found in the baking aisle or Jewish food section of the grocery store.
Directions
- Put a large pot of salted water on to boil for pasta. Butter a 9″X13″ baking dish. Preheat broiler to high.
- Melt butter in a medium-sized saucepan over low heat. Add onion and cook until soft. Add potato starch and whisk until incorporated.
- Add milk, salt, pepper, thyme and bay leaf. Whisk constantly until thickened and smooth. Bring sauce just to a boil and add cheddar and parmesan. Stir until cheeses are melted.
- Remove bay leaf and keep cheese sauce on low heat, stirring occasionally.
- Meanwhile, cook pasta in boiling water for 4 minutes. Time carefully. Drain
- Pour Pasta back into the pot and mix in cheese sauce. Combine well.
- 7 Pour ‘Mac & Cheese’ Pasta into prepared baking dish. Broil for 3 to 5 minutes or until top is lightly browned.
