Double recipe shown here... the recipe below makes half this amount. It has pasta shells (brown rice) substituted for elbows and was put under the broiler for a few minutes to get the crispy top.
2 cups uncooked gluten free elbow macaroni (7 ounces) brown rice pasta works well
1/4 cup margarine or butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground mustard (dry)
1/4 teaspoon Worceshire sauce (Lea & Perrins is GF)
2 cups milk
2 cups shredded or cubed sharp Cheddar cheese (8 ounces)
1/4 cup margarine or butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground mustard (dry)
1/4 teaspoon Worceshire sauce (Lea & Perrins is GF)
2 cups milk
2 cups shredded or cubed sharp Cheddar cheese (8 ounces)
Cook macaroni as directed on the package. Undercook the macaroni slightly - rice pasta can get very soft and will finish cooking in the oven.
While macaroni is cooking, melt margarine in 3-quart saucepan over low heat. Stir in flour, salt, pepper, mustard, and Worcestershire sauce. Cook over low heat, stirring constantly until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted.
Drain macaroni. Gently stir in macaroni into cheese sauce. Pour into ungreased 2 quart casserole. Bake uncovered 20 to 25 minutes or until bubbly.
When making a double recipe (as pictured above) use a 4 quart casserole. Bake 30 mins.
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