Vivianas Italian Blend Penne Recipe

Looking for a comfort food....how can you go wrong with Mac and Cheese?  We used Viviana's Gluten free Italian Blend Penne to create the ultimate comfort food.  The Italian Blend Penne introduces a savory blend of basil, garlic and tomato and really kicks this meal up with delightful flavors that will tantalize your tasted buds.

 
Italian Blend Penne Macaroni and Cheese:
Serves 4

Tips to avoid a grainy cheese sauce:
- Higher quality cheeses contain less moisture and are less likely to cause graininess.
- Let the milk and cheese warm to near room temperature before using.
- Do not cook the milk at too high of heat, and remove the sauce from the stove to stir in the cheese.
- If the sauce is grainy, strain through a fine mesh colander or a cheesecloth.

Ingredients:
1 12 oz package - Viviana Gluten-free Italian Blend Penne
16 oz - milk (whole preferred)
4 oz - cheddar cheese
2 oz - Monterrey jack cheese
1 lb - fresh broccoli
1 Tbsp - butter
1 Tbsp - rice flour
To taste - salt and black pepper

Directions:
1.  Place a large pot of water, approximately 1 gallon, on the stove over high heat.  Bring to a boil.  Rinse the broccoli, and cut into bite-size florets.  Once the water is boiling, add the broccoli and cook until tender.  Remove with a slotted spoon, and rinse with cool water.

2.  Return the pot of water to the stove and return to a boil.  Once boiling, add one 12 oz package of Viviana Gluten-free Italian Blend Penne.  Return to a boil, and decrease the heat so a moderate boil is achieved.

3.  Place a large saucepan on the stove over medium-high heat.  Add the butter, and cook until it is melted.  Add the 1 Tbsp of rice flour, and mix thoroughly with a whisk until fully incorporated.  Slowly add the milk to the pan, mixing continuously with the whisk until all of the milk has been added.  Cook the milk at a simmer, reducing the heat if necessary.  Reduce by approximately 1/3. 

4.  Once the pasta has reached the desired doneness, drain with a colander and rinse thoroughly with cool water.  Place to the side.

5.  Remove the pan with the milk from the heat, and slowly add the cheese to the sauce.  Stir throughout, ensuring that the cheese is completely melted.  If the sauce is grainy, now is the time to strain it through a cheesecloth or fine mesh colander.  Season to taste with salt and black pepper.  Add the broccoli and pasta to the pan, and stir until evenly coated.  Warm over medium-low heat if the pasta and broccoli have made the sauce too cold.