HALF AND HALF GLUTEN FREE RECIPES

Steps:

• Put asparagus and stock into a medium pot and bring to a boil over high heat.
• Reduce heat to medium and simmer until asparagus is very soft, about 10 to 15 minutes, Set aside 2 cups of the broth; keep warm.
• Puree asparagus and remaining broth in blender; return to pot and set aside.
• (I puree in batches) Melt butter in a medium heavy saucepan over low heat.
• Add flour and cook stirring constantly with a wire whisk for 2 minutes.
• Whisk in reserved warm broth.
• Increase heat to medium and cook, stirring, until smooth and thickened, about 5 minutes.
• Transfer to pot with asparagus puree.
• Bring to a simmer over medium heat, stirring often.
• Slowly add half-n-half.
• Season to taste with salt and pepper.

Steps:

• Cook pasta per the instruction on the packaging. Rinse cooked pasta in cold water; set aside.
• Add the half and half to a small cooking pot and bring just to a boil, stirring occasionally.
• Remove from the heat. Add in the cayenne, onion powder, garlic powder, salt and mustard powder and stir until combined.
• Add in the sharp cheddar cheese and stir until combined and the cheese is melted.
• Add cheese sauce to the pasta and toss to combine.
• Serve hot.