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Ингредиенты
- About 2 c. uncooked gluten-free elbow or possibly shell pasta (8 ounces)
- 2 Tbsp. cornstarch
- 1/2 tsp salt
- 1/2 tsp dry mustard
- 1/4 tsp pepper
- 2 1/4 c. nonfat lowfat milk
- 1 1/2 c. shredded cheddar cheese (6 ounces) Corn flake crumbs (optional)
Инструкции
- Spray a 2-qt casserole with nonstick cooking spray. Preheat oven to 375 degrees.
- Cook pasta in boiling water till slightly undercooked. Drain and set aside.
- In medium saucepan, combine cornstarch, salt, mustard and pepper. Stir in lowfat milk till smooth. Stirring constantly, bring to a boil over medium heat and boil 1 minute.
- Remove from heat and stir in cheese till melted. Add in pasta and turn into casserole. Sprinkle with corn flake crumbs.
- Bake uncovered for 25 min or possibly till lightly browned.
