Minna Lee– author of one our favorite food blogs, Living Minnally– is an artist in the kitchen. Basically Pablo Picasso with a pot. She is a chef by night, but by day Minna is a trainer at a gym in New York City.
2 cups whole milk, brought to near room temperature
2 cups shredded sharp cheddar cheeses (white, yellow, or mix of both)
3Jalapeños, sliced or diced
3/4 cup cooked corn, rinsed and drained
1/3 cup of gluten-free panko crumbs
1 tbsp of salt, or more to taste
1/4 tsp ground black pepper
In a small saucepan, melt butter over medium heat. Add in flour and continually whisk for about 2-3 minutes until mixture turns light brown in color. Reduce the heat to low. While continuing to whisk, pour milk into the flour mixture until well-combined and smooth. Turn heat up to medium-high, and continue to whisk mixture until sauce thickens (about 2-3 minutes). Add in shredded cheeses and stir until melted. Add in jalapeno, salt and pepper, and stir. Remove from heat, cover, and set aside.
Preheat oven to 375ºF and lightly grease a 9” round or square casserole dish.
Bring a large pot of water to boil over high heat. Add Banza shells in and reduce heat a bit until it reaches a low boil. Cook for 4-6 minutes, then drain and rinse shells immediately with lukewarm water. Drain completely and pour pasta back into large pot.
Pour cheese sauce on top of shells, and add corn. Stir until well combined and sauce fully coats the shells. Pour mixture into the prepared casserole dish and spread evenly. Sprinkle panko crumbs across the surface, and place in the preheated oven. Bake until bubbly and lightly browned on the top, about 20 minutes.