Baked Penne & Cheese

Baked Penne & Cheese
Gluten, Nightshade & Soy Free

It's been cold here (52 as we speak) and I crave warm cozy soul-soothing foods lol:)

And it turned out AWESOME! The pasta held up for 3 days in the fridge after! (YAY Tinkyada)
And instead of making a 'Roux' I used a package of that Chreese Alfredo style added milk to that and blended the cheeses into that!

1 package Tinkyada Pasta (I used penne shape)
1 package 'Chreese' (I ordered mine online amazon dot com)
1 1/2 cups Milk
4 oz White Cheddar Cheese (shredded)
8 oz Gruyere Cheese (shredded)
pinch Oregano & Basil
Kosher (or Sea) salt & pepper
Gluten Free breadcrumbs for the top (I always keep some in the freezer)

Preheat oven to 350F.

Grab 2 sauce pots (one for pasta and the other for cheese sauce)
Cook pasta according to package directions in one pot, and in the other, add milk and chreese powder mix (make sure to whisk out lumps), add the pinch of oregano & basil now as well as the kosher salt & pepper. Heat to Med, while whisking, and bring to boil. Turn heat off and add shredded cheeses, stir well.

In a 4-quart baking dish (I love my Pyrex) spray the edges and bottom well with Pam (which is gluten free). When pasta is done, drain, then add to cheese mixture and stir to distribute evenly.

Pour pasta & cheese into the baking dish, sprinkle bread crumbs with some ground pepper on top, then put in oven and set timer for 25 minutes. Add more time if not quite bubbly and brown.

Serves 4.