Since gluten-free pasta can clump and stick together if it stands for a while, be sure to cook it to al dente (since it'll cook a bit more while it bakes), and have it ready just in time to toss with the sauce.
2 teaspoons olive oil
1 1/2 cups finely chopped onion (about 1 medium)
1 (12-ounce) package gluten-free brown rice penne (such as Tinkyada)
1/4 cup cornstarch
4 cups 1% low-fat milk, divided
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon grated whole nutmeg
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/4 cup panko-style breadcrumbs (such as Kinnikinnick)
How to Make It
Preheat oven to 375°.
Heat oil in a medium Dutch oven over medium heat. Add onion; cook 5 minutes or until tender, stirring often.
While onion cooks, cook pasta according to package directions, omitting salt and fat. Drain.
Combine cornstarch and 1/2 cup milk in a small bowl. Add remaining 3 1/2 cups milk to onion; bring to a boil. Gradually stir in cornstarch mixture. Cook 2 minutes or until sauce thickens, stirring constantly. Remove from heat, and stir in salt, pepper, and nutmeg. Add cheddar and mozzarella cheeses, stirring with a whisk until cheeses melt. Stir in pasta. Pour pasta mixture evenly into 6 (2-cup) gratin dishes or ramekins coated with cooking spray.
Combine Parmesan cheese and breadcrumbs; sprinkle over pasta mixture. Bake at 375° for 30 minutes or until sauce is bubbly and top is brown.
Cooking Light Gluten-Free Cookbook
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