• Measure the 2 tablespoons of cornstarch into a small cup or bowl.  Pour in a little of the 1 cup of milk into the cornstarch until no lumps remain and a slurry develops.  Set this aside.
• Bring a large pot of water and a generous pinch of salt to a boil.  Stir in the pasta and allow it to cook until al dente as the package instructs.  Gluten free Barilla pasta takes 7 minutes.
• While the pasta is cooking, melt the butter in a large saucepan over medium heat.  Add the chopped garlic and stir until heated through. 
• Stir in the remainder of the milk, the half & half and slurry of cornstarch.  Turn the heat to high and allow it to come to a low boil and thicken.  Watch to be sure that it doesn’t boil over.
• Once slightly thickened, turn off the heat on the stovetop and add in the cheeses and pepper.  Stir well until the cheeses have melted and combined into a creamy sauce.  It may look a little loose at this point, but it will continue to thicken. 
• Drain the water from the cooked pasta and combine with the pasta.  Stir to coat the pasta well.
• Ladle into bowls or pour into a large serving bowl.  Top with freshly toasted breadcrumbs if you’d like.

Optional fresh bread crumb topping:

• Heat olive oil or butter in a frying pan over medium high heat.  Add in the gluten free fresh bread crumbs, salt & pepper.  Stir until evenly toasted.