🌎 The World Cookbook

1 (12 ounce) box spelt elbow pasta, or your favorite small pasta
2 tablespoons unsalted butter, melted
1 medium yellow onion, diced
1 tablespoon all-purpose flour
Salt and ground black pepper to taste
2 cups skim milk, warmed to room temperature
1 cup low-fat shredded Monterey Jack cheese
1/2 cup low-fat shredded Cheddar cheese
3 tablespoons chives, chopped
1 (8 ounce) can Chicken of the Sea® Whole Oysters
2 medium tomatoes, seeds removed and chopped
Topping:
2 tablespoons unsalted butter, melted
1/2 cup Panko breadcrumbs
1/2 cup low-fat shredded Cheddar cheese

Cook pasta according to package directions until just done; don't over-cook. Pour into a colander and rinse under room temperature water; drain. Preheat oven to 350° F. Spray a 2 quart baking dish with non-stick cooking spray and set aside. Combine 2 tablespoons butter and the breadcrumbs in a small bowl, stirring to combine, set aside. Place remaining butter in a small saucepan over medium heat. Add onions and cook, stirring frequently, for 5 minutes. Add flour and cook, stirring constantly, for 3 minutes. Gradually add milk and stir constantly until mixture boils and begins to thicken. Reduce heat to low and add Monterey Jack cheese, 1/2 cup of Cheddar cheese and the chives. Stir until cheese has melted. Remove from heat. Place half the pasta in the baking dish and pour half of the sauce on top. Add half the oysters and tomatoes; stir to combine. Repeat with remaining ingredients. Sprinkle remaining Cheddar cheese over the top. Sprinkle breadcrumb mixture over the cheese and bake until heated through and breadcrumbs are golden brown, about 20 minutes. Serve hot.