¾lbGluten-free Penne, cooked until al dente and drained
Kosher Salt and freshly Ground Pepper
1
Preheat oven to 350 degrees. Butter a 2-quart glass or ceramic baking dish. Melt 1 tablespoon butter, toss with crisp rice cereal and Parmesan.
2
In a medium saucepan, melt 2 tablespoons butter over medium. Add onion and cook until softened, about 4 Minutes. Sprinkle with potato or corn starch and cook 1 Minutes. Slowly whisk in milk and cook, whisking constantly, until thickened, about 3 Minutes. Remove from heat and stir in cheddar and mustard until smooth; season with salt and pepper. Add pasta and stir to coat; transfer to ramekins or baking dish. Sprinkle with cereal mixture and bake until sauce is bubbling and topping is golden, 15 to 20 Minutes. Yum!
¾lbGluten-free Penne, cooked until al dente and drained
Kosher Salt and freshly Ground Pepper
Directions
1
Preheat oven to 350 degrees. Butter a 2-quart glass or ceramic baking dish. Melt 1 tablespoon butter, toss with crisp rice cereal and Parmesan.
2
In a medium saucepan, melt 2 tablespoons butter over medium. Add onion and cook until softened, about 4 Minutes. Sprinkle with potato or corn starch and cook 1 Minutes. Slowly whisk in milk and cook, whisking constantly, until thickened, about 3 Minutes. Remove from heat and stir in cheddar and mustard until smooth; season with salt and pepper. Add pasta and stir to coat; transfer to ramekins or baking dish. Sprinkle with cereal mixture and bake until sauce is bubbling and topping is golden, 15 to 20 Minutes. Yum!
