Ingredients
- 1/2 lb Tinkyada brown rice penne pasta
- 3 Tbsp unsalted butter
- 1 Tbsp cornstarch
- 1 1/2 cup whole milk
- 1 tsp sea salt
- 1/2 tsp dry mustard
- 1 dash Tabasco sauce
- 1 cup sharp cheddar, freshly grated
- 1 Tbsp unsalted butter
- 1/4 cup gluten free bread crumbs (grind the ends of your GF bread in a food processor!)
Servings:
Units:
Instructions
- Preheat oven to 350 F. Bring a large pot to a rolling boil with plenty of salt. Add pasta, and when it comes back to a boil, turn down to medium-high. Cook until al dente (about 15 minutes); drain.
- While pasta is draining, make a white sauce by melting butter in a heavy pan. Add cornstarch to cold milk, add milk to butter in pan. Cook on medium heat until thickened.
- Add salt, mustard, and Tabasco to white sauce; simmer 4-5 minutes.
- Butter a 2-quart baking dish, then build up layers in this order: macaroni, sauce, and cheese. Be sure to end the layers with cheese.
- Melt 1 Tbsp butter in a small saucepan and add bread crumbs, mixing the two thoroughly.
- Spread crumbs over top of macaroni and cheese. Bake for about 25 minutes or until top is browned and cheese is bubbling around edges of baking dish.
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