Inspired by a recipe by Gina...
8 oz Pasta (we like a quinoa-corn pasta)
2 Tbs butter
4 Tbs Flour (we used GF)
1 Tbs minced garlic
1 Tbs onion flakes
1 1/4 cups milk
3/4 cup chicken broth
2 cups shredded cheese (sharper cheese works best, we used a blend)
Salt and pepper to taste
1/2 cup seasoned breadcrumbs (we used ground Chex with a little salt/pepper/garlic)
Pam cooking spray
Cook pasta al dente, according to package (especially if using GF pasta)
Spray baking dish with cooking spray (or use a Demarle silicone pan like I did-no spray!)
Preheat oven to 375°
In a large skillet, melt butter. Add garlic and onion, and stir over medium heat 1 minute.
Add flour and stir another minute, until golden and well combined.
Add chicken broth and whisk until well combined. Whisk in milk, raising heat to medium-high until it begins to boil. Continue whisking for about 5 minutes, while mixture thickens.
Season with salt and pepper.
Remove from heat and stir in cheese, until melted.
Add pasta, then pour into baking dish.
Pour breadcrumbs (or Chex + seasonings) over the top evenly. Spray with cooking spray (helps browning).
Bake in oven for 20-30 minutes, until bubbly and golden.