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Hy-Vee Gluten Free Elbows
Hy-Vee Gluten Free Elbows
Hy-Vee Gluten Free Elbows
Hy-Vee Gluten Free Elbows
Hy-Vee Gluten Free Elbows
Hy-Vee Gluten Free Elbows

Hy-Vee Gluten Free Elbows

12 oz
Hy-Vee Gluten Free Elbows

Hy-Vee Gluten Free Elbows

12 oz

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Satisfaction guaranteed call 1-800-289-8343 www.hy-vee.com

gluten free three cheese mac & cheese bake - serves 6 - all you need - 12 oz hy-vee gluten free elbows, 2 tbsp cornstarch, 2 cups 2% milk, 3 tbsp butter, divided, 4 oz cream cheese, cut into pieces, 8 oz shredded cheddar cheese, 8 oz shredded provolone cheese, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 cup gluten free bread crumbs, all you do - 1. Preheat oven to 350° f. Spray 2-quart baking dish with nonstick cooking spray. 2. Prepare pasta according to package directions, cooking 2 minutes less. 3. Meanwhile, in small bowl, slowly whisk milk into cornstarch and whisk until smooth. 4. In medium saucepan, melt 2 tablespoons butter over medium heat. Whisk in milk and cornstarch mixture; Bring to boil, whisking constantly until mixture has thickened, about 5 minutes. 5. Add cheeses, salt and pepper; Stir until smooth. Remove from heat, add pasta and stir until well combined. Pour into prepared baking dish. 6. In small skillet, melt remaining tablespoon butter over medium-high heat. Stir in bread crumbs and cook until bread crumbs begin to toast, about 1 minute. Sprinkle bread crumbs on top of mac and cheese. 7. Bake uncovered 30 minutes or until top is lightly browned. Nutrition facts per serving: 700 calories, 40g fat, 23g saturated fat, 1g trans fat, 105mg cholesterol, 940mg sodium, 60g carbohydrate, 1g dietary fiber, 5g total sugars, 0g added sugars, 27g protein. Nutrients: 6% vitamin d, 50% calcium, 6% iron, 6% potassium.

cooking directions: 1. Bring 3 quarts of water per 12 oz of pasta to rapid boil. If desired, add 2 teaspoons of salt. 2. Gradually add 12 oz of hy-vee gluten free elbows to boiling water. Stir gently and return to rapid boil. 3. Cook, uncovered, stirring occasionally 5 to 7 minutes or until desired degree of tenderness is reached; Drain. 4. For casseroles and pour-over sauces, rinse in hot water. For salads, rinse in cold water.


Ingredients

Corn Flour, Rice Flour.

Nutrition

Nutrition Facts

Serving Size 2.00 oz
Servings Per Container 6
  • Amount Per Serving
  • Calories 200
    • Total Fat 1g2%daily value
    • Total FatSaturated Fat 0g0%daily value
    • Total FatTrans Fat 0g
    • Cholesterol 0mg0%daily value
    • Sodium 0mg0%daily value
    • Total Carbohydrate 44g15%daily value
    • Total CarbohydrateDietary Fiber 1g4%daily value
    • Total CarbohydrateSugars 0g
    • Protein 4g
Percent Daily Values are based on a 2,000 calorie diet.

Details

Satisfaction guaranteed call 1-800-289-8343 www.hy-vee.com

gluten free three cheese mac & cheese bake - serves 6 - all you need - 12 oz hy-vee gluten free elbows, 2 tbsp cornstarch, 2 cups 2% milk, 3 tbsp butter, divided, 4 oz cream cheese, cut into pieces, 8 oz shredded cheddar cheese, 8 oz shredded provolone cheese, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 cup gluten free bread crumbs, all you do - 1. Preheat oven to 350° f. Spray 2-quart baking dish with nonstick cooking spray. 2. Prepare pasta according to package directions, cooking 2 minutes less. 3. Meanwhile, in small bowl, slowly whisk milk into cornstarch and whisk until smooth. 4. In medium saucepan, melt 2 tablespoons butter over medium heat. Whisk in milk and cornstarch mixture; Bring to boil, whisking constantly until mixture has thickened, about 5 minutes. 5. Add cheeses, salt and pepper; Stir until smooth. Remove from heat, add pasta and stir until well combined. Pour into prepared baking dish. 6. In small skillet, melt remaining tablespoon butter over medium-high heat. Stir in bread crumbs and cook until bread crumbs begin to toast, about 1 minute. Sprinkle bread crumbs on top of mac and cheese. 7. Bake uncovered 30 minutes or until top is lightly browned. Nutrition facts per serving: 700 calories, 40g fat, 23g saturated fat, 1g trans fat, 105mg cholesterol, 940mg sodium, 60g carbohydrate, 1g dietary fiber, 5g total sugars, 0g added sugars, 27g protein. Nutrients: 6% vitamin d, 50% calcium, 6% iron, 6% potassium.

cooking directions: 1. Bring 3 quarts of water per 12 oz of pasta to rapid boil. If desired, add 2 teaspoons of salt. 2. Gradually add 12 oz of hy-vee gluten free elbows to boiling water. Stir gently and return to rapid boil. 3. Cook, uncovered, stirring occasionally 5 to 7 minutes or until desired degree of tenderness is reached; Drain. 4. For casseroles and pour-over sauces, rinse in hot water. For salads, rinse in cold water.


Ingredients

Corn Flour, Rice Flour.


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Yes, Hy-Vee Gluten Free Elbows is gluten-free.

Hy-Vee Gluten Free Elbows has 200.0 calories.

Hy-Vee Gluten Free Elbows has 44.0 carbs.

Hy-Vee Gluten Free Elbows has 0.0 grams of sugar.

Hy-Vee Gluten Free Elbows has 1.0 grams of fat.

Hy-Vee Gluten Free Elbows has 0.0 grams of sodium.