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!

9 comments:

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

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  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

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

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  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!

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

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  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!

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

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

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  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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