GLUTEN-FREE MAC & CHEESE Craving creamy macaroni and cheese but wanting to eat gluten-free? Our version uses Fresh Thyme gluten-free corn pasta and a creamy dill cheese sauce. total time 55 minutes • serves 4 INGREDIENTS Fresh Thyme extra virgin olive oil spray 2 cups Fresh Thyme Gluten-Free Corn Elbows Pasta, uncooked 2 Tbsp. Fresh Thyme unsalted butter 1/2 cup chopped small yellow onion 2 Tbsp. gluten-free all-purpose flour 1/2 tsp. Fresh Thyme fine sea salt 1/4 tsp. freshly cracked black pepper 2 cups Fresh Thyme 2% milk 8 oz. dill-flavored Havarti cheese, shredded, (2 cups), plus 2 oz. (1/2 cup), optional 1/2 cup coarsely crushed gluten-free cornflakes 2 Tbsp. chopped fresh dill INSTRUCTIONS 1. Preheat oven to 350°F. Spray four (10 oz.) ramekins with olive oil spray. Set aside. 2. Cook pasta according to package directions. Drain. Return to warm pan. 3. In a large saucepan, melt butter over medium heat. Add onion; cook and stir for 3 to 5 minutes or until onion is tender. Add flour, salt, and pepper; cook and stir with a whisk for 1 minute. Gradually whisk in milk. Cook until sauce thickens, stirring frequently. Add 2 cups cheese to sauce. Reduce heat to low. Stir until cheese melts. 4. Pour cheese sauce over cooked pasta. Stir to combine. Place pasta mixture in ramekins. 5. Top with remaining ½ cup of cheese, if desired. Top with cornflakes. Bake for 25 to 30 minutes or until cornflakes are golden brown. Sprinkle with fresh dill. Each serving contains: 595 calories, 27 g fat, 17 g saturated fat, 0 g trans fat, 68 mg cholesterol, 676 mg sodium, 62 g carbohydrates, 1 g fiber, 9 g sugar, 20 g protein. Daily values: 28% vitamin A, 5% vitamin C, 34% calcium, 2% iron. Tastes great with: mixed greens salad WHITE VEGETARIAN LASAGNA This elegant lasagna uses no-boil lasagna noodles and jarred Alfredo sauce. total time 1 hour, 10 minutes • serves 8 INGREDIENTS Fresh Thyme garlic olive oil spray 8 oz. cremini mushrooms, sliced 1 tsp. garlic-and-herb seasoning blend 5 oz. fresh baby spinach 1 cup Fresh Thyme roasted red and yellow peppers, drained and sliced 1 (16 oz.) container ricotta cheese 1/4 cup plus 2 Tbsp. chopped fresh parsley 1 Fresh Thyme large egg 1 (15 oz.) jar Fresh Thyme Alfredo sauce 9 precooked lasagna noodles 1 cup Fresh Thyme shredded mozzarella cheese INSTRUCTIONS 1. Preheat oven to 350°F. Spray a 2-qt. rectangular baking dish with garlic olive oil spray. Set aside. 2. Spray a large skillet with garlic olive oil spray; heat over medium heat. Add mushrooms and seasoning blend; cook and stir for 5 minutes or until mushrooms are tender. Stir in spinach and peppers. Cook for 2 to 3 minutes or until spinach wilts. 3. In a medium bowl, combine ricotta cheese, ¼ cup parsley, and egg. 4. Spread 2 Tbsp. of Alfredo sauce in prepared dish. Add 3 lasagna noodles. Top with half of ricotta mixture and half of mushroom mixture. Add 3 lasagna noodles and remaining ricotta and mushroom mixtures. Top with 3 lasagna noodles and spread with remaining Alfredo sauce. Sprinkle with mozzarella cheese and remaining 2 Tbsp. parsley. 5. Cover and bake for 30 minutes. Uncover and bake for 10 minutes more. Each serving contains: 302 calories, 18 g fat, 9 g saturated fat, 0 g trans fat, 74 mg cholesterol, 608 mg sodium, 22 g carbohydrates, 2 g fiber, 3 g sugar, 16 g protein. Daily values: 57% vitamin A, 26% vitamin C, 21% calcium, 11% iron. #FreshThymeFinds The gluten-free all- purpose flour called for in this recipe is found in the bulk bins and in the baking aisle. It substitutes 1:1 for traditional all- purpose flour. 32 Fresh Thyme Crave | 030-035 Pasta.indd 32 2/12/18 12:55 PM