When Ronzoni reached out to me and asked me to try out their new gluten-free pasta in a recipe, I was happy to accept the challenge. We’re always looking for a tasty gluten-free pasta with good texture.
The unique multigrain mix of white rice, brown rice, corn and quinoa helps give Ronzoni pasta its delicious white pasta taste, and I can personally attest that it does have a taste and texture remarkably like regular pasta. It’s not as mushy as some of the other GF pastas I’ve tried, and it has better flavor than the ones that maintain a more al dente texture.
I used it to make Bacon Mac & Cheese one night when my husband was working late and I wanted something quick to give the kids. The yellow box of Ronzoni pasta was sitting in my pantry, waiting to be tried and tested so I grabbed it and set to work. I used my regular mac-and-cheese recipe and turned it up a notch with BACON! Because everything’s better with bacon, yes??
The kids scarfed it up. The salty, crunchy addition of bacon makes this dish extra special. You can serve it alongside your favorite meat and veggie, or serve it with a side salad for a complete meal.
- 4-6 slices bacon, diced
- 4 tablespoons butter
- ¼ cup gluten-free all-purpose flour
- 2 cups whole milk
- 12-ounce box Ronzoni Gluten-Free Rotini
- ½ teaspoon salt
- ¼ tsp pepper
- 1 teaspoon dry mustard
- 2 cups (8 oz) grated cheddar cheese
- ½ cup grated Parmesan cheese
- ¼ cup gluten-free breadcrumbs (optional)
- Preheat oven to 400 degrees.
- Saute the diced bacon in a fry pan over medium heat until brown and crispy. Immediately remove bacon from the pan and drain on paper towels. Brush a square baking dish with leftover bacon grease and set aside.
- Melt butter in medium saucepan over low medium-low heat. Add the flour, whisk to combine, then add the cold milk all at once. Cook until thick, stirring frequently.
- Meanwhile, cook the pasta according to package directions.
- When milk and flour mixture is thick and bubbly, remove from heat and add remaining salt, pepper, dry mustard and grated cheddar cheese. Fold in the bacon.
- Drain pasta and add it to cheese sauce. Mix well and pour into greased baking dish. Sprinkle the top with Parmesan and bread crumbs.
- Bake at 400 for 15-20 minutes or until it’s bubbly around the edges. Broil for 5 minutes to brown the top and serve hot.
For a lighter dish, try Ronzoni’s own Southwestern Penne Salad.
I’m truly impressed with the taste and texture of Ronzoni pasta and I can’t wait to try it out in other dishes.
This post was sponsored by Ronzoni. You can visit www.ronzoniglutenfree.