Good Lifestyle

No musclesgluten free Noodles here! This macaroni recipe and gluten-free cheese will satisfy this desire that you had for this creamy dish. This macaroni and gluten-free cheese are packaged from Chard - which brings a lot of good nutrients to this dish - and garnished with a tasty biater bracket.

This recipe was provided by Kristine Kidd, author ofGluten free of the week.

Made 4 servings

Ingredients

Olive oil, 1 1/2 tablespoons
Large onion, 1/2, finely chopped
Chard, 1/2 big pile, stained rods, chopped leaves
Cosher salt and freshly ground pepper
Thick cream, 1/2 cup (4 fl oz / 125 ml)
Elbow pasta or gluten-free shell, 8 oz (250 g), (I like older harvest)
Fresh wise, 1 tablespoon of eminent
Gluten-free bread, 1 slice, grinding ground in a culinary robot (about 1/2 cup / 1 oz / 30 g crumbs)
Elderly Gruyère Cheese, 1 cup (about 3 oz) grated
Parmesan cheese, 2 tablespoons freshly grated

How to do it

1. In a large nonstick stove over medium heat, warm 1 tablespoon of oil. Add the onion and blow up until it starts to soften, about 4 minutes. Add the chable and sprinkle with salt and pepper. Sautéed until the chard is tender, about 4 minutes. Stir in cream and remove heat.
2. Meanwhile, bring a large three-quarter pot full of salt water to a boil. Add the pasta well and mix well. Bake until pasta is al dente, stirring frequently, about 7 minutes.
3. In a small nonstick stove with average heat, warm the 1/2 remaining tablespoon oil. Add the sage and stir until the 30 seconds are scented. Add the breadcrumbs and cook until Bruni and crisp, stirring frequently - about 4 minutes. Season with salt and pepper.
4. Book 1/2 cup (4 fl oz / 125 ml) of pasta cooking water. Drain the pasta. Add the pasta to the pan with the HARD. Add the two types of cheese and stir over medium heat until the cheeses melt and that pasta are coated with pasta cooking liquid as needed. Season with salt and a generous amount of pepper. Divide pasta from 4 heated plates. Sprinkle with breadcrumbs and serve right away.

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