Three-Cheese Baked Penne

Ingredients

• 0.5 teaspoon pepper black
• 0.3 cup breadcrumbs panko-style (such as Kinnikinnick)
• 12 ounce brown rice penne gluten-free (such as Tinkyada)
• 0.3 cup cornstarch 
• 4 cups milk 1% low-fat divided
• 0.5 teaspoon nutmeg whole grated
• 2 teaspoons olive oil 
• 1.5 cups onion finely chopped ( 1 medium)
• 2 ounces parmesan cheese fresh grated
• 4 ounces part-skim mozzarella cheese shredded
• 0.8 teaspoon salt 
• 4 ounces sharp cheddar cheese shredded reduced-fat

Equipment

• bowl
• oven
• whisk
• ramekin
• dutch oven

Directions

1. Preheat oven to 37
2. Heat oil in a medium Dutch oven over medium heat.
3. Add onion; cook 5 minutes or until tender, stirring often.
4. While onion cooks, cook pasta according to package directions, omitting salt and fat.
5. Drain.
6. Combine cornstarch and 1/2 cup milk in a small bowl.
7. 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.
8. Remove from heat, and stir in salt, pepper, and nutmeg.
9. Add cheddar and mozzarella cheeses, stirring with a whisk until cheeses melt. Stir in pasta.
10. Pour pasta mixture evenly into 6 (2-cup) gratin dishes or ramekins coated with cooking spray.
11. Combine Parmesan cheese and breadcrumbs; sprinkle over pasta mixture.
12. Bake at 375 for 30 minutes or until sauce is bubbly and top is brown.