Get all the flavor of classic baked mac and cheese but with none of the grains. Because it uses uncooked KNOW Better Pasta, this mac and cheese comes together fairly quickly and will satisfy even the biggest pasta fanatics. The optional xanthan gum will give the sauce a bit more body, but you can omit it if you prefer.
Serves 4 to 6
2 tablespoons extra-virgin olive oil
1 cup finely diced yellow onion
2 garlic cloves, minced
2 cups almond milk
1/4 teaspoon xanthan gum (optional)
3/4 cup shredded Monterey Jack cheese
3/4 cup shredded medium cheddar cheese
1 1/2 cups KNOW Better Pasta Elbows
Chopped fresh parsley, for garnish (optional)
Heat oven to 350 degrees. Grease a 10-inch cast iron skillet, or similarly-sized baking dish, with butter or olive oil.
In a medium saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook, stirring frequently, until softened, 5 to 7 minutes. Stir in the almond milk and bring to a rapid simmer. Whisk in the xanthan gum, if using. Continue to simmer, stirring occasionally, until beginning to thicken, 4 to 5 minutes.
Transfer the sauce to a blender and puree until smooth. Return to the saucepan and place over low heat. Gradually whisk in the cheese until smooth. Stir in the uncooked pasta.
Transfer to the prepared skillet and bake until hot and bubbly, about 15 minutes. Garnish with parsley, if using, and serve.