Category:
Main Dish

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Notes:
Classic Home Recipes

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Ingredients:
2T Olive Oil
1/3C chopped onion
1 garlic clove, peeled and lightly crushed (or use garlic oil)
1/2 tsp oregano
1C chicken broth
1C cream
1/2 lb. gluten free pasta, cooked and drained
3oz. gorganzola cheese
2T cornstarch or arrowroot
1/4 tsp pepper
salt to taste
5oz gruyere cheese, thinly sliced
1/3C grated parmesan

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Directions:
Heat oven to 350
Heat 1T oil in a saucepan.
Add choped onion and cook until soft. Add garlic clove (impaled on a toothpick, if not using garlic oil), oregano, stock , and cream.
Simmer 10 min. Remove and discard garlic clove.
Add gorganzola cheese to sauce and stir until smooth. Add pepper, arrowroot and stir until thick.
Rub remaining 1T of oil over bottom of casserole dish.
Spread macaroni in pan and pour cream sauce over top. Arrange sliced gruyere in a single layer on top. Spinkle grated parmesean over top.
Bake uncovered, 30 minutes until cheese melts and golden crust forms.

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