Ingredients
8 ounce box uncooked large elbow macaroni (Ancient harvest GF elbows)
1/2 cup ricotta cheese
1 tablespoon almond flour
2 BOU Vegetable flavored Bouillon cube
2 teaspoon dry mustard
2 teaspoon garlic powder
3/4 teaspoon kosher salt
3/4 teaspoon black pepper
1 teaspoon smoked paprika
1 large egg
1.5 cups 2% organic milk
1.5 cups 6 ounces sharp cheddar cheese, shredded
1 cooking spray
1.5 tablespoon canola oil
1 tablespoon melted unsalted butter
1 cup gluten-free breadcrumbs (or Cornflake, crushed)
2 tablespoon dried basil
Preparation
Preheat oven to 350 Degrees F
Cook pasta according to package directions. Drain.
Combine ricotta and next 8 ingredients (through egg) in a large bowl; stir with a whisk. Gradually whisk in milk. Stir the cheese mixture with the pasta. Spoon into an 11 x 7-inch baking dish coated with cooking spray.
Combine oil and butter in a medium bowl. Add breadcrumbs and parsley; toss. Sprinkle over pasta mixture. Bake at 350°F for 30 minutes or until lightly browned.
