Comment: We rustle this up when serving fried fish, chicken nuggets, hamburgers, meatloaf or any meal or snack where we want something filling and tasty. Leftovers, if any, are fine heated up in the micro but shelf life for leftovers is a day or two at the most. (If heating up leftovers add a little milk for moisture.)
30 minutes in oven @ 350 degrees plus pasta cooking time
1 8 ounce cup Gluten-Free Tinkyada Elbow pasta
1 ¾ cups milk
1 cup shredded cheddar cheese
¾ cup HomeMade GF Bread Crumbs (for topping)
3 tbls + 1 tbls butter
1 tsps dry mustard or ½ tsps regular or spicy mustard
1 tbls flour or ½ tbls Corn Starch mixed in 2 ounces cold water
- Prepare Elbow pasta according to directions, Al Dente.
- Prepare your topping. To make topping melt 3 tbls butter in a small pan and stir in gluten-free bread crumbs stirring just enough to wet them, set aside.
- In a 2 quart pan add milk over medium heat, flour and 1 tbls butter stirring frequently (especially from around the bottom edges) until the milk begins to thicken (5-7 minutes).
- Add mustard and cheddar cheese stirring until cheese has melted.
- Pour mixture into a 1 ½ quart oven-safe casserole dish and sprinkle bread crumb topping over the top of the mixture spreading it out as evenly as possible.
- Put the dish in the oven and cook until it begins to bubble along the edges and it’s done. Note: 10 minutes into the oven stage of cooking, cover the dish with alum. foil which will prevent the bread crumbs from burning.