Hey everyone, hope that you’re having a great Labor Day weekend, its the first weekend of the month, and time for onionlove! This month I’m co-hosting with Besty of JavaCupcake (her Twitter and Pinterest are here).
For this event, I made a gluten free macaroni and cheese dish, filled with onions, bacon, andÂ Monterrey cheese. It’s fairly easy to make, and ready in 20 minutes.
If you want to participate in this month’s #onionlove, just add your recipe to the bloghop below, and share it on your favorite social media with #onionlove!
Prep Time:Â 5 minutes
Cook Time:Â 15 minutes
2 cups gluten free pasta, uncooked
half of 1 yellow onion, diced
3 cloves of garlic, minced
4 slices of bacon, chopped
salt and pepper
1 tsp basil
1 tsp oregano
1 tsp thyme
1/4 Parmesan Cheese
1/2 cupÂ MozzarellaÂ cheese
1/2 cup Monterrey cheese
Fill a small saucepan with water and 1 tbsp olive oil. Cover with a lid until boiling. Add your gluten free pasta to the pan, and cook per packaging directions, about 2 minutes shorter than the recommended cooking time for al dente pasta. Drain the pasta once cooked.
In a large pan, add 1 tbsp olive oil and preheat over medium heat. Add onion, garlic, and bacon, and stir constantly until the fat has been cooked out of the bacon, about 10 minutes. Add the basil, oregano, thyme to the meat, followed by the drained pasta. Remove the pan from heat, and add all of the cheeses and stir until it begins to melt.
Serve with your favorite main dish and enjoy!