• 12servings
  • 55minutes
  • 320calories

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Nutrition Info . . .

VitaminsB2, B3, B9, B12
MineralsNatrium, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 package(s) (16 ounces) corkscrew pasta

  2. 6 cup(s) milk

  3. 3 tablespoon(s) cornstarch

  4. 3/4 teaspoon(s) salt

  5. 1/8 teaspoon(s) ground nutmeg

  6. 1/2 cup(s) grated Parmesan cheese

  7. 8 ounce(s) sharp Cheddar cheese , shredded (2 cups)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees F. Prepare pasta as label directs in boiling salted water; drain.

  2. Meanwhile, in 4-quart saucepan, with wire whisk, mix milk, cornstarch, salt, and nutmeg until blended. Cook over medium heat until mixture thickens slightly and boils, whisking frequently. Boil 1 minute, whisking constantly.

  3. Remove saucepan from heat. Gradually whisk in Parmesan cheese until cheese melts and sauce is smooth.

  4. Spoon pasta into shallow 3 1/2-quart or 13" by 9" ceramic or glass baking dish. Pour sauce over pasta; stir to mix well. Sprinkle Cheddar cheese over pasta; do not stir. Bake, uncovered, 25 minutes or until hot and bubbling.


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