Between the Sheets
Gluten-Free Chicken Parmesan with Zucchini...
- 6 T. Flour
- 1/2 C. Butter
- 5 1/2 C. Non-fat milk
- 3 1/2 C. White cheddar, grated
- 2 C. Gruyere, grated
- 1/4 t. Cayenne
- 2 t. Kosher salt
- 7 drops Tabasco
- One pound cooked, (al dente, barely), elbow macaroni or gemelli; gemelli preferred.
- Paprika, (sweet), enough for desired color or taste.
- (Optional) 1 C. Frozen peas
- (Optional) 1 C. Cooked ham, 1/2 " dice
In the cookbook I continue to write, called “Grub From Bubba’s Pantry,” I wanted to have a catchy name for this dish. My Texas relatives re-named me Bubba, but many of my California friends call me “Mac.” Put it all together, and you have the cheesiest comfort food ever! The Gruyere adds a zesty punch. This can be a side-dish with or without adding the peas, or a one-dish meal using the peas and/or ham. The recipe divides nicely using exactly one-half of the ingredients.
1Pre-heat oven to 350.
2Melt butter and whisk in flour over medium heat.
3Make roux starting with 1 C. milk, gradually adding the second cup and whisking to roux consistency. Add the remainder of the milk to make a Bechamel.
4Reserve 1/2 cup from each grated cheese. Stir in thoroughly the remaining 3 C. Cheddar and 1 1/2 C. Gruyere to Bechamel.
5Combine Cayenne, Tabasco, and salt with cheese mix.
6Divide pasta and pour into two buttered 9×12 Pyrexes.
7If using the optional peas and/or ham, sprinkle 1/2 C. into each Pyrex. Then pour 1/2 of the cheese mix into each Pyrex.
8Mix together reserved Cheddar and Gruyere. Sprinkle 1/2 over the top of each Pyrex
9Sprinkle with Paprika to desired color and/or taste. (More is not better!)
10Bake in pre-heated oven 40’ – 50’. Allow to cool for ten minutes before cutting each dish into six servings.
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