Ingredients

The following ingredients have 5 Servings
  • 2 boxes your favorite gluten free boxed mac and cheese
  • 1/2 cup reduced-fat milk
  • 4 tablespoons butter
  • 1 tablespoon olive oil
  • 1 cup grated parsnips
  • 1 cup grated carrots
  • 1/2 cup minced red onion
  • 2 ounces (approximately 1/2 cup) diced pancetta
  • 1/2 cup shredded cheddar cheese

Instruction

  • Preheat oven to 350 degrees F.
  • Cook two boxes of mac and cheese according to the instructions on the side of the box. Cook pasta to the al dente (firm) stage. Do not overcook!
  • While pasta is cooking, grate and mince vegetables. Set aside.
  • Once mac and cheese is cooked, set it aside.
  • On the stovetop, heat a large skillet over medium-high heat. Place olive oil in a skillet. Then add parsnips, carrots, and onions. Stirring occasionally, sauté for 3 minutes until vegetables have softened.
  • Add pancetta to skillet and stir. Cook for 1 minute.
  • Add cheese to skillet. Cook until cheese has melted.
  • Then spoon mac and cheese into a large ovenproof casserole dish or into four large soufflé ramekins. (Ramekins can be placed on a cookie sheet.)
  • Bake in the oven for 10 minutes. Remove and serve.