Many people learn the hard way that gluten-free eating often carries a high calorie content. This is a recipe where you can substitute lower-fat version of the milk and cheeses and still get a full comfort food taste.
- Kosher salt
- 12 oz. Quinoa or other gluten-free pasta
- 1 T unsalted butter
- 1 med. shallot, finely chopped
- 2 t. Arrowroot
- 1 t. mustard powder
- 1/2 c. milk
- 1/3 c. sour cream
- 2/3 c. shredded mozzarella cheese
- 2/3 c. shredded white cheddar cheese
- 3 T. grated parmesan cheese
- Freshly ground pepper
- 1/4 c. chopped fresh Italian parsley, basil and/or chives, mixed with 1/4 c. gluten-free “bread crumbs”
Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 3/4 cup of the cooking water, then drain the pasta.
Add the butter to the empty pot and melt over medium-high heat. Add the shallot and cook, stirring, until slightly softened, about 2 minutes. Add the Arrowroot and mustard powder and cook, stirring, until the mixture begins to toast, about 1 minute. Whisk in the milk and the reserved cooking water; cook, whisking, until thick, about 2 minutes.
Reduce the heat to medium. Whisk in the sour cream, cheddar cheese, Swiss cheese and 1 tablespoon parmesan; continue whisking until melted, about 1 minute. Stir in the pasta, 1/2 teaspoon salt and 1/4 teaspoon pepper; transfer to a 2-quart baking dish. Preheat the broiler.
Combine the remaining 2 tablespoons parmesan, the herbs and breadcrumb mixture, and salt and pepper to taste in a small bowl. Sprinkle over the pasta. Broil until golden and bubbly, about 2 minutes.