Upside-Down Mac & Cheese Pie With Bacon (Gluten-Free)

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Inspired by everyone’s favourite Mac and Cheese, this twist on the classic Mac and Cheese dish features everyone’s favourites, pasta, cheese, bacon and fresh tomatoes. This gluten-free pasta dish is simply put together, baked in a pie dish and then inverted on a plate featuring bacon topping. This true comfort food can be served as a side, or main with a healthy salad. 

Ingredients

  • 8 oz. small gluten-free pasta, such as macaroni, penne or fusilli
  • 6 GF bacon strips
  • 2 cups half and half cream
  • 1 cup grated Gruyere cheese
  • 1 Tbsp. Tapioca starch
  • 1 garlic clove, minced
  • 1/2 tsp. Pure sea salt and GF ground black pepper to taste
  • 1 Tbsp. butter
  • 1 cup halved cherry tomatoes
  • 1/4 cup chopped fresh basil
  • 2 large eggs, whisked
  • 1/2 cup grated parmesan cheese
  • Garnish: fresh basil, parsley or chives (optional)
  • Instructions

  • Preheat oven to 370 F
  • Cook pasta as per package directions until al dente. Reserve 1 cup cooking water and drain the pasta. Set aside
  • While the pasta is cooking, place bacon strips on a baking tray lined with parchment paper, place in the oven and cook until browned.
  • Brush an 8-inch pie dish with some of the bacon fat, then evenly layer the dish with cooked bacon strips
  • In a small pan heat butter until lightly brown. Stir in tomatoes, basil and season with salt and pepper. Remove from the heat. Set aside
  • In a medium saucepan whisk together cream, Gruyere cheese, tapioca starch, garlic and 1/2 teaspoon of salt and pepper to taste. Cook over medium heat until the sauce starts to thicken, about 5 minutes. Stir in pasta, and if needed some of the reserved water to make a thick sauce. Then stir in tomatoes, parmesan cheese and eggs. Pour mixture into the pie dish and bake for 30 minutes. Rest for 10 minutes, then loosen the edges with a sharp knife and invert onto a plate. Garnish with fresh herbs or chives


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