Mac and cheese is a fan favorite. However, it is not an option for those with gluten issues. This version uses gluten-free pasta combined with a creamy goat cheese sauce, asparagus and sun-dried tomatoes topped with gluten-free bread crumbs and crispy prosciutto. The best part is, it's all made using NUCU cookware, so you can rest easy knowing it will turn out perfect every time.
- 6 slices Prosciutto ham, thinly sliced
- 1 Tbsp. Olive oil
- 1 tsp. Kosher salt
- 3 cups Chicken broth
- 2 cups Unflavored almond milk
- 3 cups Gluten-free penne pasta
- 12 ea. Asparagus spears, trimmed and cut into 1" pieces
- 1/2 cup Sun-dried tomatoes, cut into strips
- 1/2 cup Gluten-free bread crumbs
Pre-heat oven to 400 degrees. Lay prosciutto slices on a NUCU small baking sheet. Bake for 8-10 minutes or until prosciutto is crisp. Let cool completely, then cut or crumble into small pieces. Set aside.
For mac and cheese, add olive oil, salt, chicken broth and almond milk to a NUCU 4 qt. stock pot. Bring to a boil over medium heat. Stir in pasta and reduce heat to low. Cook pasta for 8 minutes or until slightly undercooked, stirring often to prevent sticking.
Add the asparagus and sun-dried tomatoes. Cook an additional 2 minutes.
Stir in 8 oz. of goat cheese. Remove from heat and let cool for a few minutes, stirring often until thickened.
Serve in bowls topped with bread crumbs and prosciutto pieces.