Gluten-free Macaroni And Three Cheeses With Bacon

Ingredients

• Servings: 10
• 16 ounces gluten-free elbow pasta
• 2 cups heavy whipping cream
• salt and ground black pepper to taste
• 8 ounces shredded cheddar cheese
• 8 ounces shredded fontina cheese
• 8 ounces shredded gouda cheese
• 8 slices cooked bacon, chopped (optional)

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
• bring a large pot of lightly salted water to a boil. cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes. drain.
• pour cream into a large saucepan over medium heat and season with salt and pepper.
• measure about 2 tablespoons cheddar cheese, 2 tablespoons fontina cheese, and 2 tablespoons gouda cheese; set aside. stir remaining cheddar cheese, fontina cheese, and gouda cheese into cream; cook, stirring frequently, until cheeses are melted and cheese sauce is smooth, about 5 minutes. remove saucepan from heat.
• mix pasta into cheese sauce until evenly coated; fold in bacon. pour macaroni and cheese into the prepared baking dish and top with reserved cheese mixture.
• bake in the preheated oven until cheese is melted and bubbling, about 15 minutes.