Three-Cheese Baked Penne

• 2 teaspoons olive oil
• 1 1/2 cups finely chopped onion (about 1 medium)
• 1 (12-ounce) package gluten-free brown rice penne (such as Tinkyada)
• 1/4 cup cornstarch
• 4 cups 1% low-fat milk, divided
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon grated whole nutmeg
• 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• Cooking spray
• 1/2 cup (2 ounces) grated fresh Parmesan cheese
• 1/4 cup panko-style breadcrumbs (such as Kinnikinnick)

1. Preheat oven to 375u0b0.
2. Heat oil in a medium Dutch oven over medium heat. Add onion; cook 5 minutes or until tender, stirring often.
3. While onion cooks, cook pasta according to package directions, omitting salt and fat. Drain.
4. Combine cornstarch and 1/2 cup milk in a small bowl. Add remaining 3 1/2 cups milk to onion; bring to a boil. Gradually stir in cornstarch mixture. Cook 2 minutes or until sauce thickens, stirring constantly. Remove from heat, and stir in salt, pepper, and nutmeg. Add cheddar and mozzarella cheeses, stirring with a whisk until cheeses melt. Stir in pasta. Pour pasta mixture evenly into 6 (2-cup) gratin dishes or ramekins coated with cooking spray.
5. Combine Parmesan cheese and breadcrumbs; sprinkle over pasta mixture. Bake at 375u0b0 for 30 minutes or until sauce is bubbly and top is brown.

olive oil, onion, brown rice penne, cornstarch, milk, salt, black pepper, nutmeg, cheddar cheese, mozzarella cheese, cooking spray, parmesan cheese, breadcrumbs

Taken from www.myrecipes.com/recipe/three-cheese-baked-penne-0 (may not work)