2 Cups Gluten Free Pasta Shells
1 cup warm whole milk
2 tbs GF flour
1.5 cup shredded Organic Italian Four Cheese Blend (I used Horizon Organics)
about 1.5 cup Ians GF panko bread crumbs
parmesean cheese for sprinkling
2 tbs melted butter, plus butter to grease the cupcake pans
Cook the noodles until al dente, about 6 minutes.
Then in a heavy saucepan, melt 1 tbs butter and add 2 tablespoons GF flour and stir over low heat to make a pasty roux. Slowly stir in warmed milk and cheeses until melted.
Mix the noodles with the cheese sauce and salt and pepper to taste. Chopped jalapenos add a fun little kick (or bacon, because well... you know...).
In a buttered 12 cup cupcake pan, coat the bottom of each cup with panko crumbs that have been tossed in melted butter. This will make a tasty, crunchy crust once baked.
Fill the cups with the noodles and sprinkle with more buttery panko crumbs and Parmesan cheese and a sprinkling of paprika.
Pop in a preheated 350 degree oven for about 20 minutes until the cups are "crispy". Serve warm with some basil or Italian parsley chiffonade.