Try our head chef’s child-friendly and healthy 5 cheese rice noodle pasta recipe!
1 box gluten free penne
1 14 oz can chick peas strained
500 ml 2% milk
250 g cream cheese
500 g shredded cheddar cheese
500 g shredded mozzarella cheese
250 g grated parmesan cheese
250 g shredded Gouda cheese
250 g shredded cheddar cheese to be used to cover the pasta
Cook pasta as directed on the package. Strain and let cool. Toss the chick peas in with the cooled pasta. In a large pot, bring your milk to a slow boil. Remove from heat and stir in the cheeses (except for the 250 g shredded cheddar) until they are completely melted. Pour the cheese sauce into the pasta and mix completely. Do not worry if all of the cheese is not completely melted. In a 9” x 13” baking pan coated with non-stick cooking spray, place the pasta and cheese. Sprinkle the remaining 250 g shredded cheddar over top. Cover with baking paper and foil. Bake in a preheated oven at 325 degrees F for 30 to 45 minutes. Serve immediately.