Foodie Blogroll

Friday, October 30, 2009

Baked Mac & Cheese with Notta Pasta

Now I think it's safe to say that Mac & cheese is a favorite of many! So I'm posting this for Friday Favorites. I had these Notta Pasta rice noodles. I used part of them to add to my spring rolls. So when I used the rest of them for the recipe on the back of the box I had to adjust for the size of the bake ware I had and the noodles that I had left.

It seems all my photos seem to look the same color. I really need to liven things up with some color. But this was so tasty I don't think it matters what it looked like.

1 box of Notta Pasta (1lb) rice noodles, they are like wide fettuccine
3 cups milk
1 small onion
1 tsp salt
1/2 tsp pepper
1/2 tsp dried thyme ( I don't care for thyme so I used tarragon)
1 Bay leaf
4 T butter
3 T flour
2 & 1/2 cups shredded sharp cheddar cheese
1/2 cup shredded Parmesan cheese
1. Bring a large pot of salted water to a boil. Butter a 9x13" baking dish.
2. Mix the milk onions, & seasoning in a sauce pan and bring to a low boil.
3. In a medium saucepan melt butter over med heat & whisk in flour until smooth.
4. Slowly add heated milk, stirring constantly until smooth. Bring to a boil and reduce heat. Simmer for 4 minutes. Add the cheddar & Parmesan. Stir until cheeses are melted & sauce is thickened.
5. Turn off heat & remove the bay leaf. Preheat the oven 350.
6. Cook Notta Pasta in boiling water for 4 minutes. Time carefully.
7. Pour Notta Pasta back into pot & mix in the sauce. Combine well.
8. Pour Mac & Cheese into prepared baking dish. Bake for 15-20 minutes, then broil for 3-5 minutes or until lightly browned.
Edited to add : I sauteed the onions first, I wanted to make sure they were done and flavorful. I also added the seasoning at this time (the Fine Herbs and Tarragon). The recipe had you just broil it, but I baked it some to make sure it set up nice. I did like the browning on the top.
When you serve this you can cut them out in squares. This rice pasta works so well in this, I could substitute this easily for regular pasta. This is one that didn't last, of course I used a smaller pan, my 7"x 11" stoneware!


  1. Sounds yummy! I bet chives would be good in place of the thyme or tarragon.

  2. Chives would be great! I might of actually added some fine herbs, I usually add what I'm in the mood for. That's what's nice about it to add what you like. Yumm

  3. Yeah, chives! Anything with carbs and cheese is good in my book...

  4. I never thought about using differnt noodles for my baked mac & cheese recipe. I'm always up for trying new m/c recipes and this one looks de-lish!

  5. Sounds yummy! Want to make some pasta this weekend. Have a wonderful weekend! Cheers.

  6. TKW, true, how can you go wrong with carbs and cheese?

    Robyn, this was surprisingly good for being so simple. We usually have a hard time eating things up, just the three of us. It was gone in no time.

    Thanks Kristy, have a good weekend yourself!

  7. This looks yummy! My kids love mac and cheese, so I may upgrade to your recipe and give it a try!

  8. How wonderful. I adore a good mac and cheese!

  9. ~Laura, it was pretty easy. I never made it from scratch because my daughter wouldn't eat it that way. Now she's trying more new things. She likes sushi now!

    Heavenly Housewife - thank you, and thanks for visiting! Nice to have you here.


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