8 oz. cooked spaghetti, coated with a tbsp. butter
1 1/3 c. milk
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. corn starch
1 heaping tsp. dijon mustard
1 tsp. parsley flakes
8 oz. shredded Cheddar cheese
1/4 c. granola (for the brave or 1/4 c. bread crumbs for the timid)

Preheat oven to 350 degrees.

Grease a 4x9 inch glass casserole dish (or other small casserole dish) and shake granola in it. Pour excess granola out and reserve for the topping.

Mix 1/3 cup milk with cornstarch until smooth and add to remaining milk in a medium-sized saucepan. Heat milk gradually over medium heat, adding salt, pepper, parsley flakes and mustard. Boil mixture for one minute and remove from stove. Add shredded cheese and heat again on medium heat until cheese is partially melted. Pour mixture over spaghetti noodles and mix well, coating the noodles. Pour spaghetti and sauce into greased casserole dish and top with remaining granola. Bake at 350 degrees for 45 minutes. Serves 4.