My very finicky 12 year old loves this new recipe. I hope you'll like it, too
1 lb pasta - Medium Shells (or your choice) - boiled to al dente
2 cups milk
1 cup broth (chicken or vegetable). I prefer to use 1 cup of hot water mixed with 1 pkg of Trader Joe's Savory Broth - Vegetable
3 tablespoons butter
2 tablespoons corn starch
1/2 cup grated parmesan cheese
1 lb grated Mexican blend or Cheddar Cheese
white pepper - to taste
salt - to taste
Seasoned Bread Crumbs (if desired) to taste
Boil pasta in a large pot of water until it's al dente. Remove from water.
While the pasta is cooking, heat the milk and broth until hot - but not boiling.
Melt the butter in the empty pot used to cook the pasta. Add the corn starch and mix well. Slowly and gradually add the milk mixture to the cornstarch/butter mix. cook over low to medium heat until thick and bubbly - less than 5 minutes. Add cheeses, remove from heat, and stir until all cheese is melted.
Add the pasta to the cheese sauce in the large pot. Stir until well mixed. Pour into a 9x13 pyrex baking dish. Sprinkle with seasoned bread crumbs if desired. Bake in a 400 degree oven for about 10-15 minutes until golden brown.
This is delicious reheated in the microwave, too. I made it for the first time last month and it's already the top requested item at meal time. Yeah!