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Servings: 4

Weight Watcher Smart Points: 28

Preparation Time: 5 Minutes

Cooking Time: 40 Minutes

Ready In: 45 Minutes


  • 3 tablespoons white rice or AP gluten-free flour
  • 2 teaspoons Dijon mustard
  • 1 large jalapeno, halved and thinly sliced
  • 16 ounces coarsely grated mild cheddar cheese (about 4 cups)
  • 1 teaspoon salt
  • 1 bunch scallions, thinly sliced
  • 3 tablespoons unsalted butter (plus more for greasing the pan)
  • 1 quart whole milk
  • 12 ounces gluten-free elbows (or 16 ounces regular pasta)


  1. Preheat the oven to 400°F
  2. Butter a large cast-iron skillet, casserole pan, or a 9 × 13-inch baking dish, and set it aside
  3. Bring a large pot of salted water to a boil
  4. Add the pasta and cook, following the package directions, until 3 minutes shy of al dente
  5. The pasta should still have a bite to it
  6. Drain, and shake out all the water
  7. Meanwhile, In a large pot or Dutch oven, melt the butter
  8. Saute the scallions and jalapenos over medium-high heat until soft, about 5 minutes
  9. Whisk in the flour and cook until it is fully incorporated, 1 minute
  10. Add the warm milk and whisk gently over medium heat until the mixture has bubbled and thickened enough to coat the back of a spoon, about 10 minutes
  11. Stir in the salt, pepper, mustard, and most of the grated cheese, reserving 1/2 cup
  12. Add the pasta and toss to combine
  13. Distribute the mixture evenly in the prepared skillet or baking dish, and sprinkle the remaining cheese over the top
  14. Bake for 20 to 25 minutes, until bubbling and browned
  15. If the top is not browned and toasty, stick the pan under the broiler for 1 minute
  16. Serve piping hot.

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