Ingredients:
4 Tbsps
butter
1/4 cup
flour
3 cups
2% milk
1 can
(12 oz.) evaporated milk
1 Tbsp
cornstarch
4 cups
shredded sharp Cheddar cheese
12 oz
No Yolks® Extra Broad Noodles
1/2 tsp
powdered mustard
1 tsp
onion powder
1 tsp
garlic powder
salt and ground black pepper, to taste
2 Tbsps
sriracha hot chili sauce
6 slices
Provolone cheese
1 cup
Parmesan cheese
Directions:
1. Preheat oven to 350º F.
2. Prepare noodles according to package directions, under cooking by about 2 minutes.
3. Melt the butter in a large sauce pan over medium-high heat; whisk in the flour and stir continuously for about 2 minutes.
4. Gradually whisk in milk a little at a time, stirring continuously.
5. Dissolve cornstarch into evaporated milk; gradually add to pan along with mustard powder, onion powder, garlic powder, salt and ground black pepper to taste and sriracha.
6. Bring to a boil, stirring until thickened.
7. Remove from heat and whisk in cheese until melted and thoroughly combined.
8. Add the cooked noodles, mixing until well coated.
9. Pour half of the noodle mixture into a 9 x 13 inch baking pan that has been sprayed with non-stick cooking spray.
10. Layer Provolone on top. Pour remaining noodles over Provolone.
11. Sprinkle with Parmesan and bake in preheated oven for 25 to 30 minutes. (If desired, after baking, place under broiler until Parmesan is golden brown for a crusty top.)
Serves 6 to 8
Made with:
