GLUTEN FREE MACARONI AND CHEESE

About 2 cups uncooked gluten-free elbow or shell pasta (8 ounces)

2 tablespoons cornstarch

1/2 teaspoon salt

1/2 teaspoon dry mustard

1/4 teaspoon pepper

21/4 cups nonfat milk

11/2 cups shredded cheddar cheese (6 ounces)

Corn flake crumbs (optional)



Spray a 2-quart casserole with nonstick cooking spray. Preheat oven to 375 degrees.



Cook pasta in boiling water until slightly undercooked. Drain and set aside.



In medium saucepan, combine cornstarch, salt, mustard and pepper. Stir in milk until smooth. Stirring constantly, bring to a boil over medium heat and boil 1 minute.



Remove from heat and stir in cheese until melted. Add pasta and turn into casserole. Sprinkle with corn flake crumbs.



Bake uncovered for 25 minutes or until lightly browned.