Ingredients:
- 6 Buffalo Chicken Meatballs, cut in fourths
- 2 tablespoons unsalted butter
- 2 tablespoons gluten-free flour
- 2 teaspoons dry mustard
- 2 cups milk, I used lowfat
- 2 1/2 cup sharp Cheddar cheese, shredded
- 1 cup Pepper Jack cheese, shredded
- 4 ounces sour cream
- salt to taste
- 8 ounces Jovial elbow noodles, cooked according to package instructions
- 1/4 cup garlic breadcrumbs, from Baked PattyPan Squash Parmesan with Garlic Breadcrumbs (7/4/2020 Label: vegetable)
- 8 ounces Jovial elbow noodles, cooked according to package directions
- chopped fresh parsley, for serving
- butter to grease baking dish
Directions:
Cook elbow noodles, drain and set aside.
Grease a 8x8 baking pan.
In a medium saucepan over medium heat, melt butter.
Once butter has melted add the flour and cook 1 minute.
Add the milk slowly, whisking as you go. Cook till thickens. May have to adjust heat.
Add the shredded cheese a little at a time until melts and thickens.
Whisk in the sour cream. Take off heat and adjust salt to taste. I did not use all of the cheese sauce. Leftover about 1 cup for future use.
Preheat oven to 320-degrees.
To assemble: add 1/2 the noodles and little sauce to prepared baking pan. Add 1/2 the cheese sauce (see Note above) and then 1/2 chopped Buffalo Meatballs. Repeat for another layer.
Top off with the Garlic Breadcrumbs. Cover with foil.
Bake for 40 minutes or so until hot.
To serve sprinkle with fresh parsley.
