-
1
Preheat oven to 350 degrees.
-
2
Set aside an 8x11 glass casserole dish (spray with non-stick spray, if desired).
-
3
Cook the pasta according to its instructions and remove from heat 2 minutes PRIOR to it being fully cooked.
-
4
Drain the pasta and rinse with cold water (to halt further cooking of the pasta).
-
5
Drain the pasta and return to saucepan.
-
6
AS THE PASTA IS COOKING, warm all of the milk and the 2 tbsp butter over medium-low heat.
-
7
In a small bowl combine the flour, salt, pepper, garlic powder, onion powder and ground mustard.
-
8
After the milk is heated, whisk in 1/2-1 cup of the milk, whisking until combined and no clumps remain.
-
9
Whisk this mixture back into the milk, reduce heat to a simmer and allow the sauce to thicken (about 2-3 minutes).
-
10
Remove from heat.
-
11
Layer ingredients in the 8x11 dish: Add 1/2 of the pasta and 1/2 of the sauce, stir.
-
12
Sprinkle 1/2 of the Mozzarella over the pasta and arrange 1/2 of the sliced cheese over the mozzarella.
-
13
Repeat the steps once more (DO NOT stir the second layer of pasta and sauce unless you stir very gently, working to avoid disturbing the layer below).
-
14
Bake for 25-30 minutes or until the top is a golden color and the milk is bubbling (while not necessary, the dish may be covered for 1/2 of the baking time, if desired).
-
15
The dish will continue to cook when removed from the oven.
-
16
Letting it cool for 5-10 minutes will insure a delicious (and slightly cooled) meal.
