Cheese Sauce:
» 1 quart of heavy cream
» ¼ pound smoked gouda cheese cut into small pieces
» 1 tbsp hot sauce
» pinch of salt
Pasta:
» 12 oz package gluten-free elbow pasta
» 1 cup of fine shredded cheddar cheese
» 1 cup rice panko
» ½ cup of cooked bacon, crumbled
» 1 tsp parsley
» 1 tsp oregano
» 1 tsp thyme
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Boil pasta according to package instructions and let cool. Bring heavy cream, hot sauce and salt to a simmer and add smoked gouda, stirring constantly. When cheese has melted and sauce starts to thicken, remove from heat. Stir in the pasta and bacon. Serve in small oven-safe bowls. topping each with cheddar cheese and panko. Place in hot oven until cheese has melted and panko has browned. Mix together parsley, oregano and thyme in a small bowl. Top each portion with herb mixture and enjoy. Makes approx. eight 8 oz portions.
Photograph By Joel Riner
As Featured In: 2019 Winter/Spring CDA Edition
