Preheat oven to 350 degrees. Spray a 2-quart baking dish with nonstick cooking spray.
Servings and Ingredients
|12 oz.||Hy-Vee gluten-free elbows|
|2 tbsp.||Hy-Vee cornstarch|
|2 c.||Hy-Vee 2% reduced-fat milk|
|3 tbsp.||Hy-Vee unsalted butter, divided|
|4 oz.||Hy-Vee cream cheese, cut into pieces|
|8 oz.||Hy-Vee shredded Cheddar cheese|
|8 oz.||shredded Provolone cheese|
|½ tsp.||Hy-Vee salt|
|¼ tsp.||Hy-Vee black pepper|
|½ c.||gluten-free bread crumbs|
Things To Grab
- 2-quart baking dish
- Hy-Vee nonstick cooking spray
- Large stockpot
- Small bowl
Prepare pasta according to package directions, cooking 2 minutes less.
Meanwhile, in a small bowl, slowly whisk milk into cornstarch and whisk until smooth.
Melt 2 tablespoons butter in a medium saucepan over medium heat. Whisk in milk and cornstarch mixture and bring to a boil, whisking constantly until mixture has thickened, about 5 minutes.
Add cheeses, salt and pepper and stir smooth. Remove from heat, add the pasta and stir until well combined. Pour into prepared baking dish.
Melt remaining tablespoon butter in a small skillet over medium-high heat. Stir in breadcrumbs and cook until breadcrumbs begin to toast, about 1 minute. Sprinkle breadcrumbs on top of mac and cheese.
Bake uncovered for 30 minutes or until top is lightly browned.
Amounts Per Serving
- Total Fat: 40g
- Cholesterol: 105mg
- Sodium: 940mg
- Total Carbohydrates: 60g
- Protein: 27g
Hy-Vee gluten-free elbows package