2 cups (8 oz) uncooked quinoa/corn or other gluten-free pasta
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon black pepper
1-3/4 cups lactose-free milk
1/2 teaspoon red pepper flakes
2 cups grated cheddar cheese
1/2 cup crumbled potato chips, corn chips, or gluten-free bread crumbs
Preheat over to 350 degrees, and spray a 9x9" baking dish with nonstick cooking spray. Cook pasta according to package directions until slightly undercooked. Drain and set aside. In medium saucepan, combine cornstarch, dry mustard, salt, and pepper. Stir in milk until smooth. Stirring constantly, bring to a boil over medium heat. Remove from heat and stir in cheese and red pepper flakes. Add pasta and turn into casserole. Grind or crumble the gluten free toast and sprinkle on top of the casserole. Bake, uncovered, for 25 minutes or until lightly browned. Serves 4
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