Owned by our farm families in New York & New England — Since 1919
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2 cups uncooked small gluten-free pasta
2 cups finely diced cauliflower
3 tablespoons all-purpose gluten-free flour or Brown Rice Flour
2 cups lowfat (1%) milk
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/8 teaspoon ground red pepper (cayenne)
2 tablespoons Cabot Neufchatel Reduced Fat Cream Cheese
2 cups shredded Cabot Sharp Light Cheddar, divided
1/3 cup Italian-flavored gluten-free Buttery Cracker (Glutino) (optional)
Dash of gluten-free Worcestershire Sauce (Frenchs, Lea & Perrins)
1 Preheat oven to 350°F. Coat large (2 1/2-quart) baking dish with
2 In a large pot, cook pasta according to package
directions, reducing cooking time by 5 minutes. Add cauliflower and continue cooking for 5 minutes longer or until pasta and cauliflower are tender. Drain well, return to pot and set aside.
3 In a large saucepan, whisk together flour and milk; place over medium-high heat and bring to a boil, whisking constantly. Reduce heat and add next 6 ingredients (salt through Worcestershire). Cook, stirring constantly, until sauce thickens,
about 10 minutes. Add 1 cup of cheddar and cream cheese, stirring just until melted.
4 Stir sauce into reserved pasta and cauliflower. Transfer to prepared baking dish.
5 Combine remaining 1 cup cheddar with breadcrumbs, and sprinkle over the pasta mixture. Bake for 20 minutes or until golden and sauce is bubbly.