2 Cups Gluten Free Penne Pasta
2 1/2 Cups Milk
1 Teaspoon Keene’s Dry Mustard Powder
1 Teaspoon Salt
1/2 Teaspoon Dried Basil
1/2 Teaspoon Paprika
Pinch Cayenne Powder
1/4 Cup Gluten Free Flour
1/4 Cup Butter
2 Cups Aged Sharp Cheddar Cheese
1/4 Gluten Free Panko Crumbs
1/4 Cup Grated Parmesan Cheese
1/2 Cup Cooked Bacon Pieces
1 Diced Sweet Red Pepper
1/4 Cup Chopped Fresh Chives
Cook pasta in salted water, boiling until almost tender.
Place into baking dish.
Stir in the diced sweet red pepper.
Heat 2 1/2 cups milk in a pot.
In a small bowl glass or stainless bowl mix together the mustard, salt, dried basil, paprika and cayenne pepper.
Stir well to mix and then add to milk.
Dice the butter into small chunks.
Alternatively add the small chunks of butter and the flour to the milk mixture, stirring constantly.
Continue stirring while the mixture thickens.
Add the cheddar cheese and stir through well.
Cook until sauce is smooth and thickened, adding more milk if needed.
Pour over pasta and sweet pepper mix in baking dish.
Top with Panko crumbs and Parmesan cheese.
Bake at 350 degrees Fahrenheit for 25-30 minutes until the cheese is golden brown on top.
Garnish with the cooked bacon pieces and fresh chopped chives.